Corn Dogs And Taters Recipe

Name: Corn Dogs And Taters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 (8-inch) wooden sticks, divided; 8 hot dogs; 2 baking potatoes, cut into 1/2-inch cubes (about 3/4 pound); 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg; 1/2 cup milk; 1 tablespoon vegetable oil; Peanut oil

Servings: persons

16 (8-inch) wooden sticks, divided
8 hot dogs
2 baking potatoes, cut into 1/2-inch cubes (about 3/4 pound)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1 tablespoon vegetable oil
Peanut oil

1
Insert a stick into each hot dog, leaving about a 3-inch handle; set aside.
2
Thread potatoes onto remaining sticks.
3
Whisk together flour and next 5 ingredients; pour into a tall glass.
4
Pour peanut oil to a depth of 1 1/2 inches into a large skillet; heat to 350u00b0.
5
Dip hot dogs in batter, covering well.
6
Fry hot dogs and potatoes, in batches, 4 to 5 minutes or until golden brown. Serve with mustard or ketchup.
7
Note: Substitute 1 (8-ounce) package hush puppy mix and 3/4 cup milk or 1 (8 1/2-ounce) package corn muffin mix, 1 large egg, and 1/3 cup milk for flour through vegetable oil.

209

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 10 ingredients. The key ingredients include: 16 (8-inch) wooden sticks, divided, 8 hot dogs, 2 baking potatoes, cut into 1/2-inch cubes (about 3/4 pound), 3/4 cup all-purpose flour, and more.

Yes, Corn Dogs And Taters 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 And Taters

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