Ingredients with Measurements:
- 1 package of hot dogs (8 count)
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1/4 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 egg
- 1 cup of milk
- 8 wooden skewers
- 1/2 cup of BBQ sauce
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer
- Paper towels
Step-by-step instructions:
1. Preheat the deep fryer or large pot of oil to 375°F.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the egg and milk together.
4. Pour the egg mixture into the dry ingredients and stir until well combined.
5. Insert a wooden skewer into each hot dog.
6. Dip each hot dog into the batter, making sure it is fully coated.
7. Carefully place the corn dogs into the hot oil and fry for 3-4 minutes or until golden brown.
8. Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Brush each corn dog with BBQ sauce.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 3-4 minutes per corn dog
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes 8 corn dogs.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 50g
Protein: 10g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free option.
- Honey or maple syrup can be used instead of sugar for a healthier option.
Variations:
- Add shredded cheddar cheese to the batter for a cheesy twist.
- Use different types of hot dogs, such as turkey or vegetarian, for a different flavor.
- Experiment with different BBQ sauces for a unique taste.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure the corn dogs cook evenly.
- Use tongs to carefully place the corn dogs into the hot oil to avoid splatters.
- Serve with extra BBQ sauce for dipping.
Storage instructions:
Leftover corn dogs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the corn dogs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the corn dogs on a platter and garnish with chopped green onions or parsley.
Garnishes:
Chopped green onions or parsley.
Pairings:
- French fries
- Coleslaw
- Baked beans
Suggested side dishes:
- Grilled vegetables
- Potato salad
- Macaroni and cheese
Troubleshooting advice:
- If the batter is too thick, add a little more milk until desired consistency is reached.
- If the corn dogs are not fully cooked, increase the frying time by 1-2 minutes.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the hot dogs are fully cooked before serving.
Food history:
Corn dogs were first introduced at the Texas State Fair in 1942.
Flavor profiles:
Savory, sweet, and tangy.
Serving suggestions:
Serve hot with extra BBQ sauce for dipping.
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