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Old-Fashioned Corndogs

2 months ago

This carnival classic treat is deliciously good for an afternoon snack!

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Old-Fashioned Corndogs

Makes 10 corndogs

10 All-beef hotdogs, regular size

Oil, for deep frying

¼ cup Fine cornmeal

2 cups Bread flour

2 ½ tsps Baking powder

⅔ cup Sugar

2 ½ tsps Salt

½ tsp Cayenne pepper

3 Large eggs, beaten

1 cup Milk

  1. Cook hotdogs in simmering water for 10 minutes. Drain and set aside to cool.
  2. Carefully insert a skewer into each hotdog. Pat dry with paper towels if still moist.
  3. Pour enough oil in a large heavy bottomed pot for deep frying.  Heat oil until it reaches 375°F.
  4. In a large bowl, whisk together cornmeal, bread flour, baking powder, sugar, salt, and cayenne pepper.
  5. In a separate bowl, blend together the milk and eggs until homogeneous.
  6. Make a well in the middle of the dry ingredients, pour milk and egg mixture, and whisk until it is well incorporated. Pour batter into a tall and narrow vessel.
  7. Working with one hotdog at a time, carefully submerge the hotdog into the batter until fully covered. Slowly pull out.
  8. Gently dip coated hotdogs into the preheated cooking oil and turn occasionally. Cook for 4 to 5 minutes or until golden brown. Repeat procedure but do not overcrowd the pot.
  9. Remove corn dogs one at a time and transfer to a towel-lined tray.
  10. Serve with your favorite condiments like tomato catsup and mustard.
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