Corn Dogs And Dippers Recipes

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.

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.

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.

PERFECT CORN DOGS

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.

TEXAS CORN DOGS

Steps:

• Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.
• Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.
• Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.
• Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

CORN DOGS

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.

CORN DOG DIP

Steps:

• Heat oven to 375°F.
• Mix cream cheese, sour cream, milk and 1-1/2 cups cheddar until blended.
• Reserve 2 Tbsp. onions for later use. Combine remaining onions with all remaining ingredients except remaining cheddar in large bowl. Add cream cheese mixture; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar.
• Bake 35 min. or until cheddar is melted and dip is heated through.
• Sprinkle with reserved onions.

KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE

Steps:

• Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
• While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
• Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
• To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
• Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
• When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
• Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.