Corn dogs are super easy to make at home

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Corn dogs are super easy to make at home

These corn dogs will be the hit of the party. A cornbread like batter that’s light and savory with the addition of buttermilk, smothers the hot dog perfectly. Perfectly tender on the inside with a nice crunch on the outside. Exactly how a corn dog should be. Nothing beats a corn dog fresh from the skillet straight to your mouth. Top with your favorite spices and make the party in your mouth.
One of the best things about making corn dogs at home is the fun your kids will have helping you. I let them mix the cornbread mixture, skewer the sausages, and the best part, dip them in! The adults have to do the frying, but the kids will love helping with everything else. And the whole family will love their taste. You may never buy a corn dog at the fair again!
What you need for easy corn dogs
Always use your favorite brand of hot dog to ensure the best flavor your family will love. These corn dogs will become a family favorite in no time! All measurements for your homemade corn dogs can be found in the recipe card below.

Ingredients:

Β°Canola oil for frying
Β°12 hot dogs of regular size and thickness
Β°12 hot dog or lollipop sticks, candy sticks, wooden skewers, etc.
Β°1 cup all-purpose flour
Β°1 cup fine cornmeal
Β°Half a teaspoon of salt
Β°2 tablespoons of granulated sugar
Β°1 tablespoon baking powder
Β°1 large egg
Β°2 tablespoons of honey
Β°1 cup of milk
Β°Half a cup of milk

Directions:

Heat about 2 inches of oil in a large saucepan or Dutch oven to 350 degrees.
Prepare the hot dog by patting it with a paper towel and inserting the sticks. Put aside.
In a large bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder. In another bowl or large liquid measuring cup, whisk together the eggs, honey, buttermilk, and milk. Add the wet ingredients to the dry and mix well. The mixture will be thick but smooth enough to evenly coat the hot dog once dipped.
Fill a tall glass with paste. Dip the whole hot dog into the cup, drop straight down and rotate it into the cup. When removing the hot dog, rotate it to avoid leaving air bubbles. If you see bubbles or bare spots on the sausage, dip it again.
Carefully place the breaded hot dog into the hot oil. Cook for 2-3 minutes, until nicely browned on all sides. Remove from oil and leave on absorbent paper. Serve immediately.
If you have leftover dough, you can store it in the refrigerator for 2-3 days and use it to fry other dogs. With dog scraps, they can be stored in the refrigerator in an airtight container for 2-3 days or frozen.
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