Directions. Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Meanwhile, pat frankfurters dry and insert a skewer into each one. Roll frankfurters in batter until well coated. Pour 2-3" of oil in a large pot or dutch oven and heat to 350˚F over medium heat. Pat dry with paper towels. Insert sticks into hot dogs. Whisk together dry ingredients (corn meal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey).
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Step 2 In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats. Step 3 In a large pot. Using your fingers, rub the cornstarch evenly over the hot dogs to form a very light coating. Set aside. Step. 3 Whisk together the cornmeal, flour, sugar, baking powder, salt and red pepper in a medium bowl. Whisk together the milk, vegetable oil, honey and egg in another bowl. Storing Homemade Corn Dogs. Corn dogs are best eaten after a quick cool-down from the fry oil. Store leftovers in the refrigerator for up to three days, then use an oven, toaster oven, or air fryer to reheat. Freeze extras on a parchment-lined baking sheet until solid, then store in a zip-top bag for last-minute corn dog cravings. Step 2: Make the corn dog batter. In a large mixing bowl, combine cornmeal, 3/4 cup self-rising flour, and the egg. Add in the milk and stir until a thick batter forms. Let stand for 4-5 minutes and then transfer to a tall glass.
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Step 2: Make the batter. In a bowl, whisk together dry ingredients, buttermilk, and the egg. Once fully mixed, transfer to a tall quart-sized glass. Step 3: Fry corn dogs. Working one at a time, dip each skewered hot dog into the batter. Then, gently drop the skewer hot dog into the heated oil. Directions. Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until smooth. Cover and refrigerate until needed. Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, about 7 minutes. Remove to a paper towel-lined plate and let rest for 10 minutes. Heat Oil: Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees. Hot Dog Prep: Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside. Cornmeal batter: In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
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Watch how to make this recipe. Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and. For the corn dogs. Heat 4 inches of oil in a deep pot to 350 degrees F. Insert the sticks about halfway into the hot dogs. Pat the hot dogs dry with a paper towel. Pour the cornbread batter into a tall glass. Dip a hot dog all the way into the batter until it's coated, then transfer the hot dog to the pot of oil.
Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three. Deep fry for 3 minutes, until golden. Gently but quickly lower each corn dog one-by-one into the hot oil, then deep fry the corn dogs at 350F for 3 minutes, until the outside shell is golden and crisp. You can do this either in a dedicated deep fryer, or in any kind of saucepan or large pot filled with a few inches of oil, or your frying fat of.
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Heat oil over medium-high heat until it reaches 360ºF. Line a plate with paper towels. Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil. Fry the corn dog until lightly browned, about 3 minutes. Transfer it to the paper towel-lined plate. In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. To help the batter.
