Monday, October 10, 2011

Corn Dogs

Corn dogs are a favorite in this house.  Tonight the kids made corn dogs from scratch for supper.  It was a huge hit!

Recipe is from Food Network


1 1/2 cups fine yellow cornmeal

1 cup all-purpose flour, plus more for dredging

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon mustard powder

Kosher salt

1 cup milk

2 large eggs

2 tablespoons peanut oil, plus more for frying

8 hot dogs


Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.

Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.

Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.
The girls already have their lunch packed for tomorrow with corn dogs!



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