Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Butterbeer Corn Dogs
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 8 corn dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 319
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 35 mg
- Sodium
- 308 mg
The secret to these uniquely delicious corn dogs is the addition of Butterbeer, the Wizarding World’s favorite frothy beverage. The drink’s butterscotch notes are an excellent complement to the cornmeal batter and the carbonation helps to lighten it for airy, crunchy results. Finish the corn dogs with a drizzle of a homemade Butterbeer caramel sauce for extra sweetness and a squiggle of yellow mustard for a savory counterpoint. Gather a group of Hogwarts fans to devour them and wash everything down with bottles of chilled Butterbeer.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 8 corn dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 319
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 35 mg
- Sodium
- 308 mg
Ingredients
Caramel Sauce:
Corn Dogs:
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Directions
Special equipment:
a deep-fry thermometer; eight 8-inch-long wooden skewers- For the caramel sauce: Combine the Butterbeer, brown sugar and a pinch of salt in a small saucepan. Bring to a simmer over medium heat. Simmer, adjusting the heat as needed, until reduced to 1/4 cup, about 20 minutes. Remove from the heat and swirl in the butter until melted. Set aside to cool completely.
- Meanwhile, for the corn dogs: Fill a large Dutch oven or heavy-bottomed pot at least 10 inches wide with 2 inches of oil. Place over medium heat and heat until the oil registers 340 degrees F on a deep-fry thermometer.
- Whisk the cornmeal, flour, baking powder and 1 1/2 teaspoons salt in a large bowl until evenly combined. Whisk the egg, melted butter, brown sugar and vanilla together in another bowl, then whisk in the Butterbeer. Add the wet mixture to the cornmeal mixture and whisk until just combined. It should be a little thicker than pancake batter. Transfer to a tall drinking glass, reserving any extra batter.
- Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Pat the hot dogs all over until very dry. Working in batches, dip each hot dog into the glass of batter to coat completely, then lower into the oil. Fry, turning frequently, until golden, 3 to 4 minutes per batch. Use tongs to transfer the dogs to a rack set over a baking sheet. Cool 5 minutes before serving.
- To serve, drizzle the corn dogs with Butterbeer caramel sauce and squiggle with yellow mustard.
