Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
- 1/2 cup canned chili
- 8 hot dogs
- 8 wooden skewers
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer (optional)
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, cayenne pepper, paprika, garlic powder, and onion powder.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the shredded cheddar cheese and canned chili.
5. Insert a wooden skewer into each hot dog.
6. Heat the oil in a deep fryer or large pot to 375°F.
7. Dip each hot dog into the batter, making sure it is fully coated.
8. Carefully place the corn dog into the hot oil and fry for 3-4 minutes or until golden brown.
9. Remove the corn dog from the oil and place on a paper towel-lined plate to drain excess oil.
10. Repeat with the remaining hot dogs.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 8 corn dogs
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 810mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 4g
Protein: 14g
Substitutions for ingredients:
- You can use any type of shredded cheese you prefer.
- You can use homemade or canned chili.
Variations:
- Add chopped jalapenos to the batter for a spicy kick.
- Use mini hot dogs and make bite-sized corn dogs for a party appetizer.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Don't overmix the batter or it will become tough.
- 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 dog 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 side of ketchup and mustard.
Garnishes:
- Sprinkle chopped green onions on top of the corn dogs.
- Drizzle with hot sauce for extra heat.
Pairings:
- Serve with a side of french fries or tater tots.
- Pair with a cold beer or soda.
Suggested side dishes:
- French fries
- Tater tots
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the batter is too thin, add a little more flour to thicken it up.
- If the corn dogs are not cooking evenly, rotate them in the oil to ensure even cooking.
- If the corn dogs are too greasy, let them drain on a paper towel-lined plate for a few minutes before serving.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the hot dogs are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Corn dogs were invented in the United States in the 1940s and quickly became a popular fair food.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve as a main dish or party appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A