Ingredients with Measurements:
- 1 box of macaroni and cheese
- 1 cup of shredded cheddar cheese
- 1/2 cup of milk
- 1/4 cup of butter
- 1/2 cup of flour
- 1/2 cup of cornmeal
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1 egg
- 1/2 cup of water
- 8 hot dogs
- 8 wooden skewers
Special equipment needed:
- Large pot
- Baking sheet
- Parchment paper
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Cook the macaroni and cheese according to the package instructions. Add the shredded cheddar cheese, milk, and butter to the pot and stir until the cheese is melted and the mixture is smooth.
2. Pour the mac and cheese into a baking sheet lined with parchment paper. Spread it out evenly and let it cool in the refrigerator for at least 30 minutes.
3. In a separate bowl, mix together the flour, cornmeal, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
4. In another bowl, whisk together the egg and water.
5. Cut the cooled mac and cheese into 8 equal pieces. Insert a wooden skewer into each piece.
6. Heat the oil in a deep fryer or large pot to 375°F.
7. Dip each corn dog into the flour mixture, then into the egg mixture, and then back into the flour mixture.
8. Carefully place each corn dog into the hot oil and fry for 2-3 minutes or until golden brown.
9. Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with ketchup, mustard, or any other condiments of your choice.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
8 corn dogs
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 12g
Cholesterol: 90mg
Sodium: 1050mg
Total carbohydrates: 39g
Dietary fiber: 1g
Sugar: 4g
Protein: 16g
Substitutions for ingredients:
- You can use any type of cheese you like instead of cheddar cheese.
- You can use any type of hot dog you prefer.
Variations:
- You can add chopped jalapenos or bacon bits to the mac and cheese mixture for extra flavor.
- You can use different types of flour or cornmeal for the batter.
- You can use different types of seasoning for the batter.
Tips and tricks:
- Make sure the mac and cheese is completely cooled before cutting it into pieces.
- Use a deep fryer or a large pot to fry the corn dogs to ensure even cooking.
- Don't overcrowd the fryer or pot, as this will lower the temperature of the oil and result in greasy corn dogs.
Storage instructions:
- Store any leftover corn dogs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the corn dogs, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the corn dogs on a platter with a variety of dipping sauces.
- Cut the corn dogs into bite-sized pieces and serve as appetizers.
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 thick, add a little more water to thin it out.
- If the batter is too thin, add a little more flour to thicken it up.
Food safety advice:
- Make sure the hot dogs are fully cooked before using them in the corn dogs.
- Use caution when handling hot oil.
Food history:
- Corn dogs were invented in the 1940s by Neil Fletcher and his brother Carl, who were concessionaires at the Texas State Fair.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve the corn dogs as a fun and unique twist on a classic comfort food.
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