Corn Dogs and Dippers Recipe

Name: Corn Dogs and Dippers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; ¾ cup cornmeal; 1 tablespoon dry mustard; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons shortening; 1 cup milk; 1 egg, beaten; 20 hot dogs or 20 hot dogs; 20 wooden skewers; oil, to fry; spicy mustard; thousand island dressing; ketchup, with vinegar; hot sauce; salsa

Servings: persons

1 cup flour
¾ cup cornmeal
1 tablespoon dry mustard
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1 cup milk
1 egg, beaten
20 hot dogs or 20 hot dogs
20 wooden skewers
oil, to fry
spicy mustard
thousand island dressing
ketchup, with vinegar
hot sauce
salsa

1
Batter: Combine batter's dry ingredients in a bowl.
2
Cut in shortening.
3
Add egg and milk.
4
Whisk until there are no lumps.
5
Pour battter into a tall glass.
6
Oil: Heat at least 2 inches of oil to 375 degrees F.
7
Corndogs: Pat dry hotdogs until completely dry.
8
Push skewer into one end of hotdog until it is firmly in place.
9
Dip hotdog into batter, turning so it coats evenly.
10
Fry until golden brown about 2 minutes.
11
Drain on paper towels.

226

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 16 ingredients. The key ingredients include: 1 cup flour, ¾ cup cornmeal, 1 tablespoon dry mustard, 2 teaspoons baking powder, and more.

Yes, Corn Dogs and Dippers falls under the Snacks & Appetizers 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 and Dippers

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