Easy Eggless Corndogs Recipes

EASY EGGLESS CORNDOGS

Steps:

• Fill a large, heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 350º F (180º C) NOTE: I highly recommend using a deep-fry thermometer.
• Pat the hot dogs dry with paper towels. Insert the sticks through each hot dog lengthwise, leaving enough of the stick showing to create a handle. NOTE: Make sure the hot dog and stick will fit into the pot; the corndog needs to be completely submerged in the oil.
• Whisk together dry ingredients, cornmeal, flour, sugar, baking powder, and salt.
• Add wet ingredients, evaporated milk, buttermilk, and oil. Whisk until well combined.
• Pour batter into a tall drinking glass for easy dipping.
• Dip each corndog, one at the time, straight down into the batter, and give it a little twirl to fully coat the hot dogs. Let excess drip off. After dipping, carefully hold the corn dog, partially submerged, at an angle in the hot oil for 5-7 seconds to let it seal, then drop it into the oil (this keeps them from sticking to the bottom of the pot).
• Fry each dog until golden brown, about 3-4 minutes per corndog. Remove from the oil and transfer to a paper-towel-lined plate, turning to blot oil. Working in batches of 2 - 3, repeat with remaining hot dogs and batter.
• Serve immediately with ketchup and yellow mustard, if desired.

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 DOG BATTER

Steps:

• Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
• These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
• Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
• *TIPS --.
• Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.