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Corn Dogs Recipe


Corn dogs are such a treat, especially when they’re homemade. A quality dog wrapped in a sweet, fluffy and crisp dough is just irresistible. They always bring back memories of my childhood. I remember savoring them at fairs and festivals. Nothing to me says fair food more than a corn dog, besides maybe a funnel cake or watermelon.  My hometown is home to a watermelon festival, and the neighboring town is home to a possum festival, but that’s a story for another day. And no I’ve never had possum.

I’ve been wanting to make corn dogs forever, but have just now got around to it. They’re so easy. Just mix the batter, dip the dogs, and fry until golden brown. I fried just one at a time because I was afraid I would burn them. I served these just with coleslaw and mustard for dipping. It was a perfect quick and easy dinner.

Corn Dogs Recipe

Ingredients

Batter

1 cup flour
1 cup yellow corn meal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda

12 hot dogs
wooden skewers, cut in half

Method

1. Preheat oil in deep fryer or large skillet to 365 degrees. Sift together flour, salt, baking soda and baking powder in a large bowl. Add cornmeal and whisk well. Add milk and eggs and whisk until well combined.

2. Insert skewer in hot dog and dip in batter. Coat hot dog well and fry in 356 degree oil until golden brown. Drain on towels.

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