Friday, January 3, 2014

Homemade Corn Dogs

Ever had one of those days when it's cold and wintery and yucky outside, and you are stuck inside with a bunch of kiddos?  I'm willing to bet you have!  These corn dogs bring at least a modicum of fun and frivolity to an otherwise dreary day; and they are made out of pantry staples that you probably have on hand already!

I'm thinking it might even be fun to spice these up with different flavorings... maybe some with cumin, some with chili powder, maybe jalapeno juice and shredded cheddar?  Then again, there's other options like using breakfast sausage links with sweet pancake batter dipped into warm syrup.  Yum!



Print this recipe! 

Ingredients:
(enough for about 4 packs of wieners)
  • 3 cups pancake mix or Bisquick
  • 1 cup cornmeal
  • 2 cups water
  • 1 egg
  • 1/3 cup sugar
  • 1/3 cup honey
  • 1 tsp baking powder
  • hot dog wieners
  • canola or peanut oil for frying
  • chopsticks 

Step-by-Step:
Stick the chopsticks through the hotdogs.  I used chopsticks because they felt sturdier to me than the skewers I have.  I broke off enough of the end such that the stick and hotdog would all fit into my pot.
Now, just mix up all the batter.
3 cups pancake mix or Bisquick mix
1 cup cornmeal
1 egg
2 cups water
I know you don't see all the sugar here, but it was a process of making, tasting, adjusting... and the photos just didn't make it.  Some of us like them less sweet, some more.  But typically the ones you get at the fair have a fairly sweet batter to balance the saltiness of the hotdog.  So my suggestion is to start sweetening it and taste the batter until it gets to your liking.
1/3 cup sugar + 1/3 cup honey 
1 tsp baking powder
Now we are ready!
Get your oil hot.  I clipped my candy thermometer to the edge of the pot and waited patiently for it to heat to 350 degrees F.  The batter should be of a medium consistency.  - not too runny or gloppy.

Dip the dogs... Alternatively, you could pour the batter into a tall glass and dip straight down into it.  But at this point, I didn't feel like having another dirty dish, so I just tipped the bowl... as you can see on the side.
Slowly lower the dipped corndog into the hot oil so it won't splatter.  Just let the whole thing to in - even the stick.   I'll take this opportunity to say that you could just as easily cut the hot dogs into pieces and make corn dog nuggets without sticks.  You could just remove them with a spider or slotted spoon.
Use some long handled tongs to turn the corndogs for even browning.  Remove after about 3 minutes, and drain on paper towels.

Serve with your favorite condiments!

I hope you enjoyed this recipe!  I don't advocate eating like this all the time, but occasionally it's fun to eat "fun" food.   And at least you know what's in there!  If you'd like to see what else I've been cooking up, hop on over to my Recipe Index.  You're sure to find something fun to cook for your family!

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Here are some bonus recipes for you:
Meatball Stuffed Fried Ravioli


One Pot Skillet Lasagna

Sour Cream Banana Nut Bread

Chicken and Sausage Gumbo

Pickle Brined Fried Chicken

Peanut Butter Cups - Just like Reese's!

Written Method:  
Stick the chopsticks through the hotdogs.  I used chopsticks because they felt sturdier to me than the skewers I have.  I broke off enough of the end such that the stick and hotdog would all fit into my pot.

Now, just mix up all the batter.  Typically the ones you get at the fair have a fairly sweet batter to balance the saltiness of the hotdog.  So my suggestion is to start sweetening it and taste the batter until it gets to your liking.
Get your oil hot.  I clipped my candy thermometer to the edge of the pot and waited patiently for it to heat to 350 degrees F.  The batter should be of a medium consistency.  - not too runny or gloppy.

Dip the dogs... Alternatively, you could pour the batter into a tall glass and dip straight down into it.  But at this point, I didn't feel like having another dirty dish, so I just tipped the bowl... as you can see on the side.

Slowly lower the dipped corndog into the hot oil so it won't splatter.  Just let the whole thing to in - even the stick.   I'll take this opportunity to say that you could just as easily cut the hot dogs into pieces and make corn dog nuggets without sticks.  You could just remove them with a spider or slotted spoon.  Use some long handled tongs to turn the corndogs for even browning.  Remove after about 3 minutes, and drain on paper towels.  Serve with your favorite condiments!

6 comments:

  1. I couldn't get my batter to stay on the hotdogs, any suggestions?

    ReplyDelete
    Replies
    1. Perhaps your batter was too thin?

      Delete
    2. I know this post is a month old, but, when I've made corndogs in the past, I found it helpful to dip the dog in egg and then coat with a light coating of flour BEFORE dipping in the batter. It seemed to help the batter hang on to the slick dog. Also, the batter should be about as thick as pancake batter, maybe just a hair thicker.

      Delete
  2. I made these tonight. Mine did not come out as shown in picture. When say to thin are you talking about the amount of water? The recipe said 2 cups

    ReplyDelete
    Replies
    1. I only used 2 cups of water for my batter. My batter was not very thin. More of a medium consistency. It may depend on the brand of batter you chose. I used Bisquick brand baking mix. The other thing to be aware of is to make sure your baking powder is not out of date. ??? I'm not saying your was, but this is something that people don't always pay attention to.

      Delete

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