CORN DOGS
Steps:
- Heat the oil to 350 degrees F in a Dutch oven or large saucepan over medium heat. Line a large plate or baking sheet with paper towels; set aside. Sift together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt into a large bowl. Add the egg, 1 3/4 cups buttermilk, the vegetable oil and honey and stir to combine. The batter should be a little thicker than pancake batter¿it should fall off a spoon but not run off it.
- Dry the hot dogs thoroughly with a paper towel. Insert a long wooden skewer into each hot dog, pushing it almost all the way through to the end. Sprinkle the cornstarch on a small plate and roll the hot dogs in the cornstarch until lightly dusted. Gently tap the hot dogs to remove the extra cornstarch.
- Pour the batter into a tall drinking glass. Holding a hot dog by the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. (If the batter is not adhering to the hot dog, it is too thick. Add more buttermilk, 1 tablespoon at a time, and redip the hot dog.)
- Once coated, immediately place the battered hot dog into the oil while still holding the stick. Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the paper towels to drain. Repeat with the remaining hot dogs and batter.
WW 5 POINTS CORN DOGS
Make and share this Ww 5 Points Corn Dogs recipe from Food.com.
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Coat a large baking sheet with cooking spray.
- Unroll cornbread twists and separate into 8 equal parts using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists).
- Pinch together the existing perforations between thumbs to make 8 polid pieces.
- Roll each pieces into a 4x5" rectangle.
- Spread 1 t. of mustard on each rectangle.
- Place hot dogs on rectangles, roll up and pinch the ends in a seal.
- Place egg whites and breadcrumbs in separate shallow dishes.
- Roll corn dogs first in egg whites, then in breadcrumbs, turning to coat.
- Transfer corn dogs to prepared baking sheet.
- Bake until golden brown, about 25 minutes.
Nutrition Facts : Calories 26.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 158.3, Carbohydrate 3.8, Fiber 0.4, Sugar 0.4, Protein 1.8
OVEN BAKED CORN DOGS (WEIGHT WATCHERS)
Enjoy corn dogs without the guilt of deep fried fat! These Baked Corn Dogs are 6 WW Points Plus each. This recipe makes 8 Corn Dogs This photo & recipe is adapted from tasteandtellblog.com
Provided by Hope Vaillancourt
Categories Other Main Dishes
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400F. In a shallow dish, combine the corn muffin mix, egg, milk and butter. Stir in the chili powder, cumin and hot sauce.
- 2. Put a skewer or Popsicle stick into each hot dog.Prepare the foil "boats" and place on a baking sheet. Place a hot dog in the bowlful of batter, swish it around to coat it, and place the dog in the boat. Repeat until all dogs are coated.
- 3. Bake in the preheated oven for 12 minutes, or until evenly browned.
CORN DOGS
Steps:
- In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels.
- In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, vegetable oil, honey and egg and stir to combine. The batter should be a little thicker than pancake batter; it should fall off a spoon but not run off of it. If necessary, add more buttermilk 1 tablespoon at a time.
- Dry the hot dogs thoroughly with a kitchen towel. Insert a skewer into the cut end of each hot dog, pushing it almost all the way through to the tip. Sprinkle the cornstarch onto a small plate and roll the hot dogs on the plate to lightly dust them with cornstarch. Gently tap the hot dogs to remove extra cornstarch.
- Pour the batter into a tall drinking glass. Holding a skewered hot dog at the bottom of the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed in the batter. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. Immediately place the battered hot dog carefully into the hot oil while still holding the stick (with tongs). Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the plate of paper towels to drain. Repeat with the remaining hot dogs.
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
LENTIL,CORN AND SWEET PEPPER CHILLI (WW 5 POINTS)
A really simple and very tasty dish,that is made better by the fact that it contains absolutely no saturated fat and no cholesterol. Great on it's own,but we equally love it made into chimichangas (using low fat flour tortillas and low fat cheese of course!!). A great vegetarian dish!!
Provided by Noo8820
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil.
- Reduce to a simmer,and cook covered for 20 minutes.
- Add the corn,pepper,chillies,cumin and ground coriander and salt.
- Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins).
- Stir in the chopped coriander and serve.
Nutrition Facts : Calories 302.1, Fat 3.4, SaturatedFat 0.5, Sodium 376.4, Carbohydrate 55.3, Fiber 19.9, Sugar 6.5, Protein 17.3
HOMEMADE CORN DOGS
A to-die-for switch from commercial corn dogs, made with pre-packaged bratwurst (any flavor, or all) fresh dough (home made is best), corn meal, and garlic.
Provided by Pamela Joyce Ochsner
Categories Yeast Breads
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In food processor or coffee grinder, grind garlic cloves with corn meal in small batches until well powdered.
- Sprinkle liberally over counter where dough is to be rolled.
- Grease two cookie sheets.
- Separate dough into four equal parts. Roll each section of bread dough out in thin strips, widening out to fit just over the ends of one brat to measure width.
- Roll one brat at a time, cutting dough and pinching sides together over backs of each brat.
- Roll again in corn meal on counter, adding more cornmeal sprinkle as needed to coat brats.
- Arrange double the width of each corn dog on greased cookie sheets. Cover with warm damp towels; place in warm place and let rise until doubled in bulk.
- Bake at 375 for 30 minutes; brush with butter. Serve.
Nutrition Facts : Calories 3095.5, Fat 265.3, SaturatedFat 91.8, Cholesterol 670.9, Sodium 7677.8, Carbohydrate 42.1, Fiber 1.5, Sugar 0.1, Protein 126.2
CORN DOGS
Prepare corn dogs at home just like you'd get at the fair. Both kids and grown-ups will love this hearty corn dog batter. —Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks 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, 6-8 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 588mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
CORN DOGS
Make and share this Corn Dogs recipe from Food.com.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, cornmeal, sugar, baking powder, salt and dry mustard in a bowl.
- Cut in shortening until mixture resembles fine crumbs.
- Mix egg and milk.
- Add to dry ingredients.
- Mix well.
- Dry frankfurters well with paper towels (this allows the coating to stick better).
- Insert skewers into the end of the frankfurters.
- Pour oil into a skillet to a depth of 1 inch.
- Heat oil to 375 degrees.
- Coat franks with batter.
- (if batter is too thick, thin with a little milk).
- Arrange coated franks 3 at a time in hot oil.
- Turn franks with tongs after 10 seconds to prevent the batter from sliding off.
- Cook for 3 minutes, turning again 1/2 way through cooking time.
- Serve hot with catsup and mustard.
Nutrition Facts : Calories 592.2, Fat 35.3, SaturatedFat 12.9, Cholesterol 97.9, Sodium 1773.5, Carbohydrate 50, Fiber 2.4, Sugar 6.6, Protein 18.4
DELICIOUS CORN DOGS
I use "Schneider's Juicy Jumbo" hot dogs for these, as they are quite large and hold well under the corn meal coating, I am not certain if they sell this brand in the states, if not just make certain that the hot dogs are a larger size. These are really good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 17m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients in a bowl (if the batter is extremely thick then add in a litle more milk use just enough to hold the batter onto the hotdog do not add in too much milk or the batter will not hold on).
- Transfer the mixture to a shallow dish (I find that an 11 x 7-inch baking pan works well for this).
- Push the wooden skewers into the hot dogs.
- Roll/coat the hot dogs well with the cornmeal mixture.
- Heat oil to 375 degrees F.
- Deep-fry the corn dogs for about 2 minutes until golden brown (do not over fry as the corn dogs will have a burnt taste, 2 minutes should be enough time).
- Drain on paper towels.
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CORN DOGS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine AmericanCategory LunchServings 8Total Time 40 mins
- Unroll crescent rolls and separate into 16 equal pieces using dough perforations as a guide. Pinch together the existing perforations between twists to make 8 solid pieces. Roll each piece into a 4 X 5-inch rectangle.
- Spread 1 teaspoon mustard on each rectangle. Place hot dogs on rectangles, roll up and pinch the ends in to seal.
- Place egg whites and bread crumbs in separate shallow dishes. Roll corn dogs first in egg whites, then in bread crumbs, turning to coat. Transfer corn dogs to prepared baking sheet. Bake until golden brown, about 25 minutes.
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