CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
FAIR-FAVORITE CORN DOGS
Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 corn dogs.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 352 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 682mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
LOBSTER CORN DOGS WITH SPICY MUSTARD SAUCE
Categories Food Processor Mustard Appetizer Super Bowl Lobster Shrimp Corn Family Reunion Poker/Game Night Deep-Fry Party Bon Appétit Sugar Conscious Tree Nut Free Soy Free
Yield Makes 12 corn dogs
Number Of Ingredients 27
Steps:
- For sauce:
- Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
- For corn dogs:
- Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper sauce. Process until smooth. Mix lobster, corn, and green onions in large bowl. Add shrimp puree; fold in until blended.
- Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.
- Beer batter:
- Whisk first 4 ingredients in medium bowl. Whisk in beer.
- Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into batter; turn to coat corn dog plus 1/2 inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping.
- Available in the spice section of most supermarkets.
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EASY CORN DOG RECIPE WITH HONEY MUSTARD SAUCE
From carlsbadcravings.com
Reviews 47Category Main CourseCuisine AmericanTotal Time 35 mins
- In a large, bowl, mix cornmeal, flour, salt, cayenne, sugar and baking powder. Add milk and egg and whisk well, but don’t overmix. Refrigerate.
- Line a baking sheet with paper towels (to transfer the corn dogs after frying). Rinse hot dogs and thoroughly pat dry with paper towels. Insert wooden skewers into hot dogs. On a plate or your countertop, dump out some flour and coat the hot dogs (in order to help the batter stick better).
- After batter has been resting for at least 10 minutes, heat oil in a large pot, or Dutch oven, until it reaches 350 degrees F. If you don’t have a thermometer, you can drop a piece of batter in. When it rises to the top and turns golden, then the oil is ready.
EASY SWEET MUSTARD - HOT ROD'S RECIPES
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4.3/5 (15)Total Time 5 minsCategory Condiments, Sauces & Dry RubsCalories 40 per serving
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
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