Homemade Corn Dogs


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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.


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Pour 2-3" of oil in a large pot or dutch oven and heat to 350˚F over medium heat. Pat dry with paper towels. Insert sticks into hot dogs. Whisk together dry ingredients (corn meal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey).


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Deep fry for 3 minutes, until golden. Gently but quickly lower each corn dog one-by-one into the hot oil, then deep fry the corn dogs at 350F for 3 minutes, until the outside shell is golden and crisp. You can do this either in a dedicated deep fryer, or in any kind of saucepan or large pot filled with a few inches of oil, or your frying fat of.


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If your hot dogs are heavy, you might want to slide the skewer closer to the other tip. 2. Make the batter. In a large mixing bowl, mix the cornmeal, flour, baking powder and salt. Use a whisk to combine the ingredients well. Pour in the milk, eggs and sugar. Whisk the batter until it is smooth with very few lumps. 3.


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Whisk together the milk, vegetable oil, honey and egg in another bowl. Add the milk mixture to the cornmeal mixture and whisk until smooth. Let stand at least 5 minutes. Step. 4 Add vegetable oil to a Dutch oven to a depth of about 2 1/2 inches. Heat over medium heat until the oil reaches 350°. Step.


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Homemade Corn Dogs Recipe (VIDEO)

Storing Homemade Corn Dogs. Corn dogs are best eaten after a quick cool-down from the fry oil. Store leftovers in the refrigerator for up to three days, then use an oven, toaster oven, or air fryer to reheat. Freeze extras on a parchment-lined baking sheet until solid, then store in a zip-top bag for last-minute corn dog cravings.


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Step 2: Whisk dry ingredients for the homemade corn dogs. Get a large stew pot on the burner and add enough oil to fill it about halfway. You may also want to use a deep fryer as well. Then turn the heat onto medium to medium-high and let the oil start to heat up, we need it to be 350 degrees F. (176C).


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Steps. Preheat the oven to 350ºF/180ºC. Cut the hot dogs into six parts, crosswise. Combine the dry ingredients in a medium bowl. Whisk the buttermilk, eggs, and vegetable oil in a small bowl. Barely combine the wet ingredients with the dry ingredients. Finish the batter by adding the melted butter and mix it in.


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Step 4: Fry and serve. Immediately after dipping the hot dogs, drop them carefully into a deep fryer or Dutch oven filled with oil preheated to 350°F. Fry the corn dogs, a few at a time, until golden brown, 6 to 8 minutes, turning occasionally. Drain on paper towels and serve warm with your choice of dipping sauce.


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Homemade Corn Dogs Frying Temps and Tips

Directions. Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Meanwhile, pat frankfurters dry and insert a skewer into each one. Roll frankfurters in batter until well coated.


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Make the batter. Mix the flour, salt and sugar together in a bowl. Make a well in the centre and pour in the warm water, followed by the yeast. Leave for a minute to allow the yeast to rehydrate. Stir well with a wooden spoon for around 3 to 5 minutes, working from the centre outwards.


Cookingaround Corn Dogs Recipe

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. To help the batter.


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1. In a bowl, whisk together the flour, salt, sugar, and baking powder. Crack an egg and add the milk. Mix together. Cover and keep it in a fridge for 10 minutes. 2. Make 3 types of corn dogs: basic, string cheese and sausage & cheese. (If you put the cheese in the freezer for a few minutes, it will be easier to skewer.) 3.