CORN DOGS

CORN DOGS image

Yield 12

Number Of Ingredients 10

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Ingredients

-2 2/3 cups yellow cornmeal
-1 1/3 cups all-purpose flour, (plus more for dusting hot dogs)
-5 tablespoons maple
-2 teaspoons baking powder
-sea salt
-4 large eggs, lightly beaten
-1 3/4 cups whole milk
-Oil, for frying (about 2 quarts)
-12 good quality hot dogs or cooked sausages
-12 wooden sticks or skewers

Steps:

LOVE Maple Corn Dog Ever since I was a kid I have really loved corn dogs! My mom would make us homemade versions that always had such a better crunch than their store bought cousins. They were always slightly in prefect but the batter was so full of flavor. Corn dogs conjure images of OU/Texas weekend at the Texas State Fair with an ice cold lemonade to wash it down. Bottom line I LOVE CORN DOGS. Everytime time I get a craving something of this nature I try to find a way to make it at home. I hope when you make these it takes you back to great memories of state fairs and childhood. Enjoy! INGREDIENTS serves 12 2 2/3 cups yellow cornmeal 1 1/3 cups all-purpose flour, (plus more for dusting hot dogs) 5 tablespoons maple 2 teaspoons baking powder sea salt 4 large eggs, lightly beaten 1 3/4 cups whole milk Oil, for frying (about 2 quarts) 12 good quality hot dogs or cooked sausages 12 wooden sticks or skewers DIRECTIONS Whisk together cornmeal, flour, maple, baking powder and 1 teaspoon salt. Stir in eggs and milk. Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to completely submerge the hot dogs. Heat the oil to 365˚F degrees. Meanwhile, dry the hot dogs with a paper towel and insert a 10-inch stick or bamboo skewer through each lengthwise; roll in flour to lightly coat. Pour batter into a tall jar (makes for more evenly coated corn dogs). Dip one hot dog into batter, turning until completely coated, and wipe away extra batter using your fingers so that hot dog is coated evenly. Carefully lower hot dog into hot oil. Immediately repeat with 2 hot dogs. Cook corn dogs, turning to cook evenly, until deep golden brown, about 5 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.