Corn Dogs

By Life as a Lofthouse
Contributed by Hannah Huff
12 faves
Nutrition per serving    (USDA % daily values)
CAL
742
FAT
204%
CHOL
33%
SOD
40%
Uploaded by: eed68f8dd0c3

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Ingredients for 10 servings

1 c yellow cornmeal

1 c all-purpose flour

1/4 c sugar

1 Tbsp baking powder

1/4 tsp salt

1 egg, beaten

1 1/2 c buttermilk (regular milk works too)

1 Tbsp vegetable oil

1 Tbsp honey

10 Hot Dogs

10 wooden skewers or chopsticks

2 Qts Vegetable Oil, for frying

Preparation

1.

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

2.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

3.

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.

4.

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

View instructions at
Life as a Lofthouse

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