Corn Dogs Recipe – Eats Now

Name: Corn Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 hot dogs; 1/2 cup plus 3 tablespoons all-purpose flour, divided; About 8 cups vegetable oil, divided; 1 1/2 cups cornmeal; 1 1/2 teaspoons baking powder; 1 teaspoon sugar; 1/2 teaspoon baking soda; 1/8 teaspoon cayenne; 2 large eggs; 1 1/4 cups well-shaken buttermilk; Equipment: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer; 8 wooden ice-pop sticks; a deep-fat thermometer; Accompaniments: ketchup and mustard; mustard

Servings: persons

8 hot dogs
1/2 cup plus 3 tablespoons all-purpose flour, divided
About 8 cups vegetable oil, divided
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne
2 large eggs
1 1/4 cups well-shaken buttermilk
Equipment: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer
8 wooden ice-pop sticks
a deep-fat thermometer
Accompaniments: ketchup and mustard
mustard

1
Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
2
Heat 3 inches oil to 350u00b0F in a deep 3-quart heavy pot over medium-high heat.
3
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
4
Transfer some of batter to a tall glass, filling it almost to the top.
5
Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350u00b0F and refill glass with batter between batches.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 hot dogs, 1/2 cup plus 3 tablespoons all-purpose flour, divided, About 8 cups vegetable oil, divided, 1 1/2 cups cornmeal, and more.

Yes, Corn Dogs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Dogs

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