Roorda Electric Iowa Corn Dogs Recipes

CLASSIC CORN DOG BATTER

Steps:

• 1. In a mixing bowl, combine all the ingredients and mix well. Cut hot dogs into the correct size to fit the Corn Dog maker cavity. Insert a wooden skewer into each hot dog, to make a "handle". With a tablespoon fill the corn dog maker about 2/3 full and lay hot dog while on the stick into the corn dog cavity. Add more batter on top of the hot dog and close the top securely. Do Not overfill the cavities with the batter as the filling will rise during the baking process. Bake until the hot dog is lightly brown, for a crunchier coating leave in longer.
• 2. *** The maker does not give a time for cooking. 5-10 minutes is plenty... Do Not open machine for the first 2 minutes!!!

IOWA STATE FAIR CORN DOGS

Steps:

• Insert a wooden stick into each hot dogs. Put 3 T flour on a plate and roll hot dogs in flour to coat, shaking off excess.
• Heat 3 inches oil to 350 degrees F in a deep pot over medium high heat.
• Whisk together cornmeal, 1/2 C flour, 2 T oil, baking powder, sugar, baking soda, cayenne, and salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
• Transfer some of batter to a tall glass, filling it almost to the top.
• Working in batches of 2 or 3, dip hot dogs 1 at a time into glass of batter to coat. Add more batter to glass if necessary. Fry, turning occasionally until golden brown all over, about 2-3 minutes.
• Transfer corn dogs to paper towels to drain. Repeat until all hot dogs are done.
• You may have leftover batter, use the batter to dip veggies such as asparagus, green beans, onions and fry for 1-2 minutes until batter is used up. Or you can open another package of hotdogs and fry 4-5 more.