Corn Dogs
- Level: Easy
- Yield: 8 corn dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 48
- Sodium
- 313
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1 1/2 cups fine yellow cornmeal
1 cup all-purpose flour, plus more for dredging
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon mustard powder
Kosher salt
1 cup milk
2 large eggs
2 tablespoons peanut oil, plus more for frying
8 hot dogs
Directions
- Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.
- 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-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.
- Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.