Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 package of hot dogs (10 count)
- 10 wooden skewers
- Oil for frying
Special equipment needed:
- Deep fryer or large pot
- Candy thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the egg, milk, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Preheat the deep fryer or large pot of oil to 375°F.
5. Cut each hot dog into 1-inch pieces and insert a wooden skewer into each piece.
6. Dip each hot dog bite into the cornmeal batter, making sure it is fully coated.
7. Carefully place the coated hot dog bites into the hot oil and fry until golden brown, about 2-3 minutes.
8. Use a slotted spoon to remove the corn dog bites from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with ketchup and mustard.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
10 servings
Nutritional information:
Calories per serving: 280
Total fat: 15g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 440mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugar: 8g
Protein: 7g
Substitutions for ingredients:
- Cornmeal can be substituted with corn flour or masa harina.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or melted butter.
Variations:
- Add shredded cheddar cheese to the batter for a cheesy twist.
- Use mini sausages instead of hot dogs for a different flavor.
- Add chopped jalapeños to the batter for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Do not overcrowd the fryer or pot to prevent the corn dog bites from sticking together.
- Use a candy thermometer to monitor the oil temperature and adjust the heat as needed.
Storage instructions:
Store leftover corn dog bites in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the corn dog bites in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the corn dog bites on a platter with a bowl of ketchup and mustard for dipping.
Garnishes:
Sprinkle chopped parsley or green onions on top of the corn dog bites for a pop of color.
Pairings:
Serve the corn dog bites with a side of coleslaw or potato salad.
Suggested side dishes:
- French fries
- Baked beans
- Macaroni and cheese
Troubleshooting advice:
- If the batter is too thick, add more milk until it reaches the desired consistency.
- If the corn dog bites are not crispy enough, increase the oil temperature or fry for a longer time.
Food safety advice:
- Use caution when handling hot oil to prevent burns.
- Make sure the hot dogs are fully cooked before using them in the recipe.
Food history:
Corn dogs were first introduced at the Texas State Fair in 1942 and quickly became a popular carnival food.
Flavor profiles:
The cornmeal batter is sweet and savory, while the hot dog adds a salty and smoky flavor.
Serving suggestions:
Serve the corn dog bites as a fun and easy appetizer for parties or as a quick snack for kids.
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