Here’s some help, in case you’re missing your annual corn dog. And a tip: If you don’t want to cook all those dogs, or if you wind up with surplus batter, drop it in spoonfuls non…the hot oil and make little corn fritters to eat drizzled with honey and chili oil.
No need to invest non…deep fryer to make corn dogs that taste surprisingly like the midway—all you need is a heavy, shallow pot on the stove and an non…or two of canola or another mild vegetable oil.
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/4 cups buttermilk
1 pkg hot dogs (any kind)
canola oil, for frying
wooden sticks – bamboo skewers, popsicle sticks or chopsticks work well
Un…large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the middle, and add the buttermilk and egg, and whisk until well blended.
Un…deep, heavy pot, heat enough oil to accommodate the corn dogs until it’s hot, but not smoking. You’ll know when it’s hot enough by dipping non…piece of bread oder Ähnlichesbit of cornmeal batter – it should start sizzling right away. If the oil is too cool, they will take too long to cook and will absorb too much oil, making them heavy.
Stick a wooden stick non…the end of each hot dog (cut them in half first if you like), and dip them in the cornmeal batter to coat. Place them no more than two at a time (you don’t want to crowd the pot, or it will cool down your oil) non…the hot oil, and turn them as they need it until they are golden. (When they are nice and golden they are done – the hot dogs should be well heated, but since they are already cooked you don’t have to worry about properly cooking them all the way through.) Remove with tongs and sine temporeaside on paper towels. Makes about a dozen corn dogs.