Corn dogs from scratch
There were 7 adults and 3 little eaters here for supper tonight.I have never made corn dogs from scratch but it sounded like a fun supper. So, after looking at a few recipes online, I settled on this one.
They are not something I will cook often but they were really good. So good, I don't think any other batter recipe would be better.
For sides, we had a big green salad and homemade cole slaw.
My version of corn dogs from scratch
2 cups all purpose flour
2 cups yellow cornmeal
1/2 cup sugar
1/2 t salt
1/4 t black pepper
8 t baking powder
2 cups milk
2 eggs- beaten a little
Stir together the dry ingredients. Then whisk in milk and eggs. Batter will be thick.
Heat oil to about 360 degrees- I used almost a gallon of vegetable oil in our countertop fryer. I bought the fryer 2 years ago and I think this was the 3rd time we've used it.
We used 17 Hebrew National kosher beef hot dogs. I cut them in thirds and dried them on paper towels.
For the sticks, I found a pack of 75 flat wood skewers in the craft department of Super Walmart.
Put a stick in each dry hot dog, then roll in a little plain flour to help the batter stick. Then roll each hot dog in the batter until they are coated.
Now, deep fry each dipped corn dog. I could do 5 at a time and they took about 3 minutes each.
Drain after cooking- I use paper towels.
I do not suggest these are for a regular menu plan but for a special family meal or a party, they are yummy.