Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 package hot dogs, cut into bite-sized pieces
- Wooden skewers
Special Equipment Needed:
- Deep fryer or large pot for frying
- Candy thermometer
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, beat egg and then stir in milk and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Thread a piece of hot dog onto a wooden skewer and then dip it into the batter, making sure it is fully coated.
5. Carefully place the skewer into the hot oil, making sure not to overcrowd the fryer or pot.
6. Fry the corn dog nuggets until they are golden brown and crispy, about 3-4 minutes.
7. Use a slotted spoon to remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat with the remaining hot dog pieces and batter.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
Makes approximately 24 corn dog nuggets
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 280mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 5g
Protein: 4g
Substitutions for ingredients:
- You can use a plant-based milk and vegan hot dogs to make this recipe vegan.
- If you don't have cornmeal, you can substitute it with corn flour or polenta.
Variations:
- Add some grated cheddar cheese to the batter for a cheesy twist.
- Use different types of sausages or hot dogs for a variety of flavors.
- Make mini corn dog nuggets by using cocktail sausages instead of hot dogs.
Tips and Tricks:
- Make sure the oil is hot enough before frying to ensure the batter crisps up nicely.
- Don't overcrowd the fryer or pot to prevent the corn dog nuggets from sticking together.
- Use a candy thermometer to monitor the oil temperature.
- Serve with ketchup, mustard, or your favorite dipping sauce.
Storage Instructions:
- Store leftover corn dog nuggets in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the corn dog nuggets in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the corn dog nuggets on a platter with dipping sauces on the side.
- Arrange them on a skewer and serve them as a fun party appetizer.
Garnishes:
- Sprinkle some chopped parsley or green onions on top for a pop of color.
Pairings:
- Serve with a side of french fries or tater tots for a classic carnival food experience.
- Pair with a cold beer or lemonade.
Suggested Side Dishes:
- Coleslaw
- Baked beans
- Mac and cheese
Troubleshooting Advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the corn dog nuggets are not crispy enough, increase the oil temperature or fry them for a longer time.
Food Safety Advice:
- Use caution when working with hot oil.
- Make sure the hot dogs are fully cooked before using them in the recipe.
Food History:
- Corn dogs were invented in the 1940s by Neil Fletcher and his business partner, Carl Buchan, who were looking for a way to sell hot dogs at the Texas State Fair.
Flavor Profiles:
- Sweet and savory, crispy and crunchy.
Serving Suggestions:
- Serve as a fun and easy meal for kids or as a party appetizer.
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