Corn Dog Fries Recipes

CORN DOG RECIPE - EVEN BETTER THAN AT THE STATE FAIR!

Steps:

• In a large bowl, whisk together the cornmeal, flour, baking powder, salt and pepper.
• In a small bowl, whisk together the egg and milk.
• Pour the wet ingredients into the cornmeal mixture, whisking until batter is well incorporated.
• Transfer batter to a shallow pie plate or tall thin glass for easy dipping.
• Remove hot dogs from package and pat dry with a paper towel. Insert wooden skewer into each hotdog, at least half way through.
• Heat oil over medium-high heat until it reaches 360ºF.
• Line a plate with paper towels.
• Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil.
• Fry the corn dog until lightly browned, about 3 minutes.
• Transfer it to the paper towel-lined plate and let drain.
• Repeat the process for the remaining hot dogs.

CORN DOGS

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.

DAD'S HOMEMADE CORN DOGS

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.

CORN DOGS

Steps:

• Heat oil in a deep fryer or wide frying pan to 350F/180C.
• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
• Make a well in the center and pour the beaten egg, buttermilk (or milk) and baking soda. Mix well until the batter is smooth.
• Dry sausages with paper towels so that the batter sticks.
• Insert a wooden stick into the end of each sausage.
• Dip the sausage in the batter one at a time, shaking off excess.
• Fry 2 to 3 sausages at a time in hot oil until golden brown.
• Drain on paper towels and serve hot.

KOREAN CORN DOG RECIPE

Steps:

• Cut the sausages and mozzarella cheese into 4cm width pieces.
• On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
• Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
• In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.
• Dip your skewers into the glass of thick batter.
• Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
• Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.
• Leave to cool before sprinkling sugar and adding condiments.

FRENCH FRY CORN DOGS

Steps:

• 1. Whisk together cornmeal, flour, milk, eggs, sugar, baking powder and pepper to create batter.
• 2. Preheat oil in Dutch oven or large saucepan to 350 degrees.
• 3. Skewer hotdogs and roll in cornstarch; shaking off excess. Place thawed french fry pieces in casserole dish. Dip hotdogs in batter and coat completely; then roll and "coat" with the potatoes.
• 4. Carefully place dogs in hot oil, working in batches of three to four. Do not overcrowd. Fry for 5 to 7 minutes, until deep, golden brown. Place on paper towels to drain off excess oil and salt lightly with kosher salt. Repeat process until complete.
• 5. Serve with plenty of ketchup and classic yellow mustard . . . 1,000 Island dressing is killer, too! Enjoy!!

KOREAN-STYLE FRENCH FRY COATED CORN DOG

Steps:

• In a large bowl whisk together bread flour, rice flour, salt, and sugar.
• In a separate bowl whisk together the egg and water. Add yeast and whisk to incorporate.
• Add the wet ingredients to the dry. Stir to combine. Once a ball of dough is formed, cover the bowl with a damp towel and place in a warm spot to proof for at least 1 hour.
• For a regular corn dog skewer a whole hot dog onto a skewer leaving 2 inches for a handle. For a combination dog, cut a hot dog in half and skewer it followed with a block of cheese. Pat the skewers dry with a paper towel.
• In a wide heavy bottomed-pan heat 1-2" of peanut oil to 330˚F/165˚C.
• Dip a skewer into the batter and wrap the dough around the hot dog. Using wet fingertips pinch off the excess dough and smooth it into an even layer.
• Roll the skewers into french fries or bread crumbs until evenly coated. If using french fries be sure to press firmly so they stick to the batter.
• Gently place the skewer into the hot oil and fry until golden ~5-7 minutes. Turn for even browning.
• Drain the corn dogs on rack. Sprinkle each corn dog with a teaspoon of sugar and a generous drizzle of ketchup and mustard. Serve hot.