PERFECT CORN DOGS
I haven't yet found the perfect beer batter for onion rings, but as far as corn dogs go this recipe I found was perfect the very first time. The recipe will easily make 8 dogs--perhaps more I'm not exactly sure as I only had half a package when I made it & didn't use it all.
Provided by E. Nigma
Categories < 15 Mins
Time 15m
Yield 8 dogs, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the dry ingredients, then add eggs and milk.
- Mix till lump free.
- Skewer the dogs & dip into the batter to coat.
- Deep fry in 350 degree oil. Remove when golden brown, about 5 minutes.
DAD'S HOMEMADE CORN DOGS
My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!
Provided by BetterCookingForSingleFathers
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
- Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
- Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
- Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 545 calories, Carbohydrate 35.5 g, Cholesterol 71.3 mg, Fat 38 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 1347 mg, Sugar 8 g
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
ZUCCHINI CHEESE MUFFINS
Make and share this Zucchini Cheese Muffins recipe from Food.com.
Provided by Ian Magary
Categories Breads
Time 15m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F.
- Combine and whisk together the dry ingredients.
- Add remaining ingredients and mix together.
- Spoon batter into greased muffin pans.
- Bake @ 350 F for 15-20 minutes.
Nutrition Facts : Calories 170.5, Fat 8.2, SaturatedFat 2.1, Cholesterol 23.9, Sodium 248.1, Carbohydrate 19.5, Fiber 0.7, Sugar 2.5, Protein 4.7
CORN DOG BATTER
I came up with this batter by combining the best parts of several recipes to perfect a corn dog batter. It's great for zucchini slices, too! I live alone and the beauty of this batter is you don't have to use it all at once... leftover batter will last another day or two in the fridge. Please don't fry at more than 350° because the corn meal will burn before the veggies/corn dog pieces are cooked. .
Provided by Pot Scrubber
Categories Vegetable
Time 26m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
- These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
- Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
- *TIPS --.
- Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.
Nutrition Facts : Calories 136.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 19.8, Sodium 387.4, Carbohydrate 26.7, Fiber 1.7, Sugar 2.9, Protein 4.4
THE ULTIMATE BREAKFAST CORNDOG RECIPE BY TASTY
Here's what you need: olive oil, breakfast sausages, all-purpose flour, salt, baking powder, baking soda, sugar, milk, large eggs, butter, bacon, canola oil, powdered sugar, maple syrup, small ice pop sticks
Provided by Katie Aubin
Categories Breakfast
Yield 14 corndogs
Number Of Ingredients 15
Steps:
- In a large pan over medium heat, heat the olive oil for 1 minute. Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.
- Drain the sausages on paper towels and let cool. Insert a small ice pop stick in each sausage. Set aside.
- Make the pancake batter: In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar. Use your hands to make a well in the middle of the dry ingredients. Pour the milk, eggs, and melted butter into the well, then stir the center working your way out until the mixture is thick and well-combined. Fold in the bacon.
- Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C).
- Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.
- Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes. Drain on paper towels or a cooling rack. Repeat with the remaining sausages.
- Dust with powdered sugar and serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 824 calories, Carbohydrate 18 grams, Fat 78 grams, Fiber 0 grams, Protein 12 grams, Sugar 3 grams
KIDS LOVE 'EM SOUTH OF THE BORDER S'MORES
This recipe is from the May issue of Family Fun magazine. My kids loved this delicious sweet treat and request it all the time now!
Provided by Dine Dish
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Generously coat a medium skillet with vegetable spray and heat it over medium heat.
- Place a tortilla in the skillet, then sprinkle the marshmallow halves and the chocolate chips evenly over it.
- Top with the second tortilla and spray it with vegetable spray as well.
- Cook the tortilla stack for 1-2 minutes or until lightly browned, then carefully flip it and cook on the other side for an additional 1-2 minutes.
- Remove the tortillas to a cutting board, sprinkle the cinnamon sugar over the top, then cut the s-more into quarters.
- Makes 4 S'Mores.
Nutrition Facts : Calories 93.6, Fat 2.7, SaturatedFat 1.3, Cholesterol 1.2, Sodium 103.8, Carbohydrate 15.6, Fiber 0.7, Sugar 6.5, Protein 1.7
POGOS - CORNDAWG
Make and share this Pogos - CornDawg recipe from Food.com.
Provided by MHulak
Categories Chicken
Time 30m
Yield 2 serving, 6 serving(s)
Number Of Ingredients 8
Steps:
- turn on your deep fryer to 350.
- mix all the crap together except for the hot dogs
- stick a bbq stick into the hot dogs. for a twist, cut the dogs in half and make mini pogos.
- dry the hotdogs and dust them with flour so they are bone dry on the out side.
- oil should be at 350 by now.
- 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.
- 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).
- if it does stick, use a metal flipper to cut it free.
- cook until golden, they will also float.
Nutrition Facts : Calories 518.5, Fat 29.4, SaturatedFat 11.6, Cholesterol 82.5, Sodium 1761.3, Carbohydrate 45.9, Fiber 2.3, Sugar 4.3, Protein 16.9
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