Homemade Corn Dogs

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Directions. Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Meanwhile, pat frankfurters dry and insert a skewer into each one. Roll frankfurters in batter until well coated.

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Step 2: Whisk dry ingredients for the homemade corn dogs. Get a large stew pot on the burner and add enough oil to fill it about halfway. You may also want to use a deep fryer as well. Then turn the heat onto medium to medium-high and let the oil start to heat up, we need it to be 350 degrees F. (176C).

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1. In a bowl, whisk together the flour, salt, sugar, and baking powder. Crack an egg and add the milk. Mix together. Cover and keep it in a fridge for 10 minutes. 2. Make 3 types of corn dogs: basic, string cheese and sausage & cheese. (If you put the cheese in the freezer for a few minutes, it will be easier to skewer.) 3.

Homemade Corn Dogs Recipe (VIDEO)

Step 4: Fry and serve. Immediately after dipping the hot dogs, drop them carefully into a deep fryer or Dutch oven filled with oil preheated to 350°F. Fry the corn dogs, a few at a time, until golden brown, 6 to 8 minutes, turning occasionally. Drain on paper towels and serve warm with your choice of dipping sauce.

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Steps. Preheat the oven to 350ºF/180ºC. Cut the hot dogs into six parts, crosswise. Combine the dry ingredients in a medium bowl. Whisk the buttermilk, eggs, and vegetable oil in a small bowl. Barely combine the wet ingredients with the dry ingredients. Finish the batter by adding the melted butter and mix it in.

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1 large egg. 1 cup buttermilk. Hot sauce, optional. 8 pre-cooked hot dogs or sausages. Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F. While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using. Stick chopsticks or wooden.

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Deep fry for 3 minutes, until golden. Gently but quickly lower each corn dog one-by-one into the hot oil, then deep fry the corn dogs at 350F for 3 minutes, until the outside shell is golden and crisp. You can do this either in a dedicated deep fryer, or in any kind of saucepan or large pot filled with a few inches of oil, or your frying fat of.

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Make the batter. Mix the flour, salt and sugar together in a bowl. Make a well in the centre and pour in the warm water, followed by the yeast. Leave for a minute to allow the yeast to rehydrate. Stir well with a wooden spoon for around 3 to 5 minutes, working from the centre outwards.

Homemade Corn Dogs

Whisk together the milk, vegetable oil, honey and egg in another bowl. Add the milk mixture to the cornmeal mixture and whisk until smooth. Let stand at least 5 minutes. Step. 4 Add vegetable oil to a Dutch oven to a depth of about 2 1/2 inches. Heat over medium heat until the oil reaches 350°. Step.

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Step 1: Heat 4 inches of oil in a deep fryer or dutch open to 350°F. Step 2: Place the cut hot dogs and cornstarch into a gallon-sized freezer bag. Close the bag and shake to coat the hot dogs in the cornstarch. Step 3: Insert a skewer into each hot dog piece and place them on a baking sheet or sheet pan.

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Pour the beaten egg, honey, buttermilk, and two teaspoons of vegetable oil into the dry ingredients. Mix the until the batter is gooey and a bright yellow color. Pour it in a large drinking glass and have it sit for 10 minutes. Prepare your hot dogs. Wipe the hot dogs with a napkin to remove any excess dirt and water.

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Homemade Corn Dogs Recipe (VIDEO)

Step 2 In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats. Step 3 In a large pot.

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Storing Homemade Corn Dogs. Corn dogs are best eaten after a quick cool-down from the fry oil. Store leftovers in the refrigerator for up to three days, then use an oven, toaster oven, or air fryer to reheat. Freeze extras on a parchment-lined baking sheet until solid, then store in a zip-top bag for last-minute corn dog cravings.

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