CALIFORNIA CORN DOGS
My kids loved these-I used the pot method, not the deep fryer and they came out great! This recipe originated from Todd Wilbur, however I have adjusted the flour-I like a bit more corn meal flavor.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oil to 375 degrees (use a deep fryer OR deep pot).
- Combine flour, corn meal, sugar, salt and baking soda in a large bowl.
- Combine the milk and egg yolks and add to dry ingredients.
- Mix on high until batter is smooth.
- Pat dry the hot dogs and stick the thin end of a chopstick half way into the hot dog.
- Repeat with the remaining 9.
- When oil has reached 375 dip the dogs, one at a time into the batter, turning slowly to get a nice even coat.
- Hold the hot dog up by the stick and let some batter drip off.
- Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly.
- If using a pot cook 3 or 4 dogs at a time, turning with forks to evenly brown-around 5 minutes.
- If using a deep fryer use the lid to weigh down the dogs.
- Drain on paper towels or a rack.
- Repeat with remaining dogs.
Nutrition Facts : Calories 1718, Fat 175.8, SaturatedFat 23, Cholesterol 38.6, Sodium 560.2, Carbohydrate 35.9, Fiber 1.3, Sugar 12.3, Protein 5
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