Ingredients with Measurements:
- 8 hot dogs
- 8 slices of bacon
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of sugar
- 1 egg
- 1 cup of milk
- 8 wooden skewers
Special equipment needed:
- Deep fryer or large pot
- Candy thermometer
Step-by-step instructions:
1. Preheat the deep fryer or large pot with oil to 375°F.
2. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk the egg and milk together.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Skewer each hot dog with a wooden skewer.
6. Wrap each hot dog with a slice of bacon, starting at one end and wrapping it around until it reaches the other end.
7. Dip each bacon-wrapped hot dog into the cornmeal batter, making sure it is evenly coated.
8. Carefully place each corn dog into the hot oil and fry until golden brown, about 3-4 minutes.
9. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 minutes per corn dog
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes 8 bacon-wrapped corn dogs.
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 38g
Protein per serving: 16g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Turkey bacon can be used instead of regular bacon.
- Almond milk can be used instead of regular milk.
Variations:
- Add shredded cheddar cheese to the cornmeal batter for a cheesy twist.
- Use different types of hot dogs, such as beef, chicken, or veggie dogs.
- Serve with different dipping sauces, such as ketchup, mustard, or ranch dressing.
Tips and tricks:
- Make sure the oil is hot enough before adding the corn dogs to ensure they cook evenly.
- Use a candy thermometer to monitor the oil temperature.
- If the batter is too thick, add a little more milk to thin it out.
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 a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the corn dogs on a platter with a variety of dipping sauces.
- Garnish with chopped green onions or parsley.
Pairings:
- Serve with a side of french fries or onion rings.
- Pair with a cold beer or soda.
Suggested side dishes:
- French fries
- Onion rings
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the batter is too thin, add a little more cornmeal to thicken it up.
- If the bacon is not staying wrapped around the hot dog, use toothpicks to secure it in place.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the hot dogs are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Corn dogs were first introduced at the Texas State Fair in 1942.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a fun and unique appetizer or party food.
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