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
- 1/4 teaspoon cayenne pepper
- 1 cup milk
- 1 egg
- 1/4 cup honey
- 1/4 cup hot sauce
- 8 hot dogs
- 8 wooden skewers
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot for frying
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper.
2. In a separate bowl, whisk together the milk, egg, honey, and hot sauce.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Insert a wooden skewer into each hot dog.
5. Heat about 2 inches of vegetable oil in a large pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
6. Dip each hot dog into the batter, making sure it is evenly coated.
7. Carefully place the corn dogs into the hot oil and fry for 3-4 minutes, or until golden brown.
8. Use tongs to remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with additional honey and hot sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
8 corn dogs
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 55g
Protein: 11g
Substitutions for ingredients:
- You can use any type of hot dog you prefer.
- If you don't have hot sauce, you can use sriracha or any other spicy sauce.
- If you don't have honey, you can use maple syrup or agave nectar.
Variations:
- You can add chopped jalapeños or shredded cheese to the batter for extra flavor.
- You can use different types of sausages instead of hot dogs.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the corn dogs to ensure they cook evenly.
- Use tongs to carefully place the corn dogs into the hot oil to avoid splatters.
- Don't overcrowd the pot when frying the corn dogs to prevent them from sticking together.
Storage instructions:
You can store 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 them for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the corn dogs on a platter with additional honey and hot sauce on the side.
Garnishes:
You can garnish the corn dogs with chopped scallions or cilantro.
Pairings:
Serve the corn dogs with a side of coleslaw or potato salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- French fries
- Onion rings
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the corn dogs are not crispy enough, increase the frying time by 1-2 minutes.
Food safety advice:
- Make sure the hot dogs are cooked through before serving.
- Use caution when handling hot oil to avoid burns.
Food history:
Corn dogs were invented in the United States in the 1940s and have since become a popular fair and carnival food.
Flavor profiles:
Sweet, spicy, and savory.
Serving suggestions:
Serve the corn dogs as a fun and tasty snack or party appetizer.
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