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.
CORN DOG-STYLE ONION WEDGES
This corn dog and onion hybrid has the same fluffy, slight crunchy, batter as a corn dog and the juicy-sweet flavor of an onion ring. They're a perfect appetizer for any vegetable lover.
Provided by Gabriela Rodiles
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Fill a large Dutch oven fitted with a deep-fry thermometer with 2 inches of oil and heat to 350 degrees F over medium heat. Line a baking sheet with paper towels.
- Whisk the cornmeal, flour, garlic powder, mustard powder, baking powder, cayenne pepper, 2 teaspoons salt and a generous amount of black pepper in a large bowl. Whisk in the milk, egg, 1 tablespoon oil and 1 tablespoon honey.
- Working in 3 to 4 batches, put the onions into the batter and use a spoon to submerge them completely so they are fully coated. Let any excess batter drip back into the bowl and transfer the onions to the oil with your hands or a fork.
- Fry, flipping halfway through, until the batter is deep golden brown and the onions soften, 4 to 5 minutes. Transfer with a slotted spoon to the prepared baking sheet. Repeat with the remaining onions, returning the oil to 350 degrees F between batches.
- Meanwhile, whisk together the ketchup, yellow mustard, hot sauce and remaining 1 tablespoon honey in a small bowl. Serve the onion wedges with the sauce.
CHICKEN CORN DOGS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Toss the chicken strips with 1/2 teaspoon smoked paprika, the garlic powder and a big pinch of salt. Thread each strip onto an 8-inch skewer, making sure it is secure.
- Fill a medium Dutch oven or other heavy pot with 2 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 365 degrees F.
- Meanwhile, combine the cornmeal, flour, mustard powder, baking powder, 1 teaspoon salt and the remaining 1/4 teaspoon smoked paprika in a large bowl. Whisk the milk, eggs, honey and vegetable oil in a small bowl. Whisk the milk mixture into the flour mixture until smooth. Pour some into a tall glass for dipping.
- Spoon some flour onto a plate. Working in batches, hold the chicken by the skewers and lightly coat in the flour, tapping off any excess. Dip the skewers into the batter to coat, letting the excess drip off. (If the batter becomes too thick, stir in a bit of water.) Add the coated chicken to the hot oil, skewers and all, and fry, turning with tongs, until browned and cooked through, 4 to 5 minutes. Remove the chicken to paper towels to drain; let the oil return to 365 degrees F before frying the next batch.
- Lightly sprinkle the chicken with salt while hot. Serve with mustard.
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
EASY FUN-SIZE CORN DOGS
Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut each hot dog into 6 pieces.
- Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
- Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
- Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 10.5 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 224.6 mg, Sugar 2 g
CORN DOGS
Here's a good basic recipe for corn dogs. I'm looking forward to trying some of the suggestions from reviews as to adding dry mustard or other seasonings to the batter.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal, flour, baking powder, salt and egg; mix well.
- Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken.
- Meanwhile, heat oil to 375 degrees F.
- Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off.
- Fry until golden brown, about 5-6 minutes. (I've found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.).
- Drain on paper towel.
Nutrition Facts : Calories 290.2, Fat 15.8, SaturatedFat 6.2, Cholesterol 58.6, Sodium 701.2, Carbohydrate 27, Fiber 1.5, Sugar 1.7, Protein 9.8
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