Pogos - Corndawg – a delicious recipe with find will, flour, cornmeal, salt, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
turn on your deep fryer to 350.
2
mix all the crap together except for the hot dogs
3
stick a bbq stick into the hot dogs. for a twist, cut the dogs in half and make mini pogos.
4
dry the hotdogs and dust them with flour so they are bone dry on the out side.
5
oil should be at 350 by now.
6
using a spoon in right hand and stick with dog attached in left - dip the dog into the batter. use the spoon to help coat the dog completely.
7
put part of the dog into the deep fryer and twirl it around slowly (this is to start the coating to be hard and avoid it from sticking to the bottom).
8
if it does stick, use a metal flipper to cut it free.
9
cook until golden, they will also float.
271
kcal
Calories
4
g
Fat
50
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 hot dogs (cheapest ones you can find will work alright), 1 1/2 cups flour, 1 cup cornmeal, 1/2 tablespoon salt, and more.
Yes, Pogos - Corndawg 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.
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