Corndog - Friday

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September 28, 2018

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INGREDIENTS

  • 1 1/2 cups yellow cornmeal
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 1/2 cups buttermilk (regular milk works too)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon honey
  • 1 (10 count) package Hot Dogs
  • 10 wooden skewers or chopsticks
  • 2 Quarts Vegetable Oil, for frying

INSTRUCTIONS

  1. In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
  2. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
  3. Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
  4. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

(Recipe from: Life in the Lofthouse)

ID 49736540 © Yulia Grigoryeva | Dreamstime.com

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