State Fair Corn Dogs
by:
Carnival Food
ingredients
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serves: 8
8 hot dogs (any type, any meat)
1 cup yellow cornmeal
1 cup flour
1 tbs baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 tbs sugar
1 tbs honey
2 eggs
1 cup milk
oil for deep frying
cornstarch or flour for dusting hot dogs
Servings Per Recipe: 8
Amount per Serving
Calories: 412
- Total Fat: 14 g
- Saturated Fat: 4.8 g
- Trans Fat: 0.2 g
- Cholesterol: 78.1 mg
- Sodium: 690.9 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 2 g
- Sugars: 11 g
- Protein: 12.7 g
preparation
1. Pour enough oil in a deep saute pan or skillet to reach a height of about 2-3 inches. Heat oil over medium heat until it reaches 375 degrees.
2. Mix cornmeal, flour, baking powder, cayenne pepper and salt in a medium bowl.
3. In a separate bowl beat egg with the milk, sugar and honey until the sugar is dissolved.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth. Transfer part of the batter to a tall glass (like a Tom Collins or Iced Tea glass), leaving at least an inch between the batter and the top of the glass.
5. Dry hot dogs by rolling on a paper towel. Dust the hot dogs with flour or cornstarch. Insert a candy apple stick into the hot dog, leaving about 1-2 inches of the stick outside the meat.
6. Dip a hot dog in the batter, holding onto the exposed stick. Let some batter drain, and place in hot oil. Repeat with 2 more hot dogs (don't fry more than 3 at one time).
7. Fry until golden brown, turning once or twice with tongs.
8. Remove to plate lined with paper towels. Repeat until all hot dogs are fried.
9. May be kept warm in a 200 degree oven. These also freeze well.
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