Best Corn Dogs On A Stick Recipes

CORN DOGS

Steps:

• In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

COPYCAT HOT DOG ON A STICK CORN DOGS RECIPE

Steps:

• Combine the flour and cornmeal into your large mixing bowl. Stir to combine.
• Gradually add your beaten eggs and water, until it forms a smooth batter.
• Transfer the batter to a chilled area, covered, and allow it to rest for at least an hour.
• Heat about three inches of canola oil in a deep saucepan to about 375 degrees F.
• While your oil is warming to frying temperature, begin skewering your hot dogs with skewer sticks. Insert sticks about ⅔ of the way into each hotdog.
• Get a tall glass and pour in your batter. This makes it easier to coat your hot dogs.
• Dunk each hot dog into the batter and then carefully drop each into the hot oil. Allow the batter to coat the entire hotdogs and drip any excess batter.
• Let them cook for about two to three minutes or until the outside is a deep golden brown color.
• Repeat this process for the remaining hot dogs.
• Use your tongs to get your hot dogs off the deep saucepan. Make sure to strain out the remaining oils before serving.
• Serve warm with ketchup and mustard dipping sauces.

CLASSIC CORN DOGS AND CHEESE-ON-A-STICK

Steps:

• **USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.Serve with spicy mustard.

HOT DOG ON A STICK® CLONE

Steps:

• Preheat oil in a deep pan or fryer to 375 degrees.
• Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.
• Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
• Dry off the hot dogs with a paper towel.
• Jab the thin end of a single chopstick about halfway into the end of each hot dog.
• When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered.
• Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way.
• Cook for 5 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook.
• Drain on paper towels while cooling, and repeat with remaining hot dogs.

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

HOMEMADE CORN DOGS OR CHEESE ON A STICK

Steps:

• 1. In a large bowl combine the buttermilk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
• 2. Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the dogs' naturally slick outsides. Insert popsicle sticks into the flour coated hot dogs. Set the hot dogs aside.
• 3. While you are coating the hot dogs you can heat the oil. You want the temperature to be about 375°. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs.
• 4. Now, to coat the floured hot dogs with batter. Scoop some of your corn meal batter into a narrow jar or glass which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full with batter. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat (oil). Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.
• 5. CHEESE ON A STICK, Do the same procedure only replace the hot dog for your favorite cheese cut into cheese stick form. You can also omit the sticks and make mini corn dogs/mini cheese on stick.

CORN DOGS ON A STICK

Steps:

• 1. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, sugar and dry mustard. Mix well. Gradually stir in the oil, milk and egg. Batter should be smooth and quite thick. Let stand at least 15 minutes before using.
• 2. In boiling water put hot dogs, with a skewer in them, to cook until heated through. remove and dry with a paper towel. Roll the hot dog in the cornmeal and fry. Cook in deep fat at 375 degrees until golden brown. Variations: Use the small cocktail sausages and skip the stick. What a treat for those appetizer parties.

CORN DOGS

Steps:

• Special equipment: 8 sets chopsticks, not separated
• Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
• Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
• Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

CORN DOGS ON A STICK

Steps:

• COMBINE cornmeal, flour and salt in a deep narrow bowl.
• ADD milk, egg and 2 TBSP vegetable oil, mixing well; set aside.
• FOR EACH corn dog:.
• Insert wooden skewer into end of frankfurter.
• Coat with additional flour.
• DIP one at a time into corn meal mixture.
• FRY in DEEP HOT oil at 375 degrees until deep golden brown.
• Repeat with remaining franks.