Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 10 hot dogs
- 10 wooden skewers
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot
- Candy thermometer
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and then stir in the milk and vegetable oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Insert a wooden skewer into each hot dog.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
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.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 minutes per corn dog
Temperature:
Oil temperature: 375°F
Serving size:
10 corn dogs
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 590mg
Total carbohydrates: 37g
Dietary fiber: 2g
Sugars: 10g
Protein: 9g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey or maple syrup can be substituted for granulated sugar.
- Soy milk or almond milk can be substituted for milk.
- Canola oil or peanut oil can be substituted for vegetable oil.
Variations:
- Add 1/4 cup of shredded cheddar cheese to the batter for a cheesy twist.
- Use mini hot dogs and make bite-sized corn dogs.
- Add a pinch of cayenne pepper to the batter for a spicy kick.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the corn dogs to ensure they cook evenly.
- Do not overcrowd the fryer or pot with too many corn dogs at once.
- 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 on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the corn dogs on a platter with ketchup and mustard for dipping.
Garnishes:
Sprinkle chopped parsley or green onions on top of the corn dogs for a pop of color.
Pairings:
Serve the corn dogs with a side of french fries or onion rings.
Suggested side dishes:
- Coleslaw
- Baked beans
- Potato salad
Troubleshooting advice:
- If the batter is too thin, add a little more flour to thicken it up.
- If the corn dogs are not fully coated in batter, dip them again before frying.
- If the oil temperature is too low, the corn dogs will be greasy. If it is too high, they will burn.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the hot dogs are fully cooked before dipping them in the batter.
Food history:
Corn dogs were invented in the 1940s by Neil Fletcher and his brother Carl, who were food vendors at the Texas State Fair.
Flavor profiles:
The cornmeal batter is slightly sweet and crispy, while the hot dog is savory and salty.
Serving suggestions:
Serve the corn dogs as a fun and nostalgic snack at a backyard barbecue or carnival-themed party.
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