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Main Dish, Recipes
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Home-made Corn Dog Recipe

Step up to the plate and take a swing at this simple menu for a Father’s Day lunch. The ballpark food includes Corn Dogs, Hamburger Sliders, and French Fries. The Corn Dogs are made with a semi-thick batter and deep-fried to golden perfection. Long chopsticks are inserted in to the all-beef hot dogs and provide the most stable support for frying.   When making corn dogs, you need to coat each hot dog with cornstarch first then coat with the batter.  If the batter is too thick the inside batter will not be evenly cooked for the outside of the batter will brown very quickly in the hot canola oil.  If the batter is to thin and you don’t coat the hot dogs with cornstarch the batter will not stick to the hot dog.  You also need to serve these dogs as soon as they come out of the fryer or keep in a low temperature oven to stay crisp. If by chance you splash hot oil on you hands during the frying process, cornstarch makes a great calming and healing treatment.

Here ya go!  

Home-made Corn Dog Recipe

Yield: 8-10 servings

Ingredients

  • 1 cup all purpose flour
  • 2/3-cup cornmeal
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ -teaspoon dry mustard
  • ½ teaspoon salt
  • 2 Tablespoons shortening, melted
  • 1 egg
  • 1 ¼ cup evaporated milk
  • 8-10 all beef hot dogs
  • ¼ cup cornstarch
  • 8-10 chopsticks
  • 1-48 ounce canola oil

Instructions

  1. Place ¼ cup cornstarch in pie plate and set aside.
  2. Pat dry hot dogs with paper towel. Insert one chopstick into one end of hot dog.
  3. Roll hot dog in cornstarch to completely cover dog. Dust off excess cornstarch. Set aside. Meanwhile, in medium saucepan heat canola oil over medium high heat until temperature reaches 360 degrees.
  4. Line a baking sheet with paper towel and wire cooling rack, set aside until dogs are fried.
  5. In large mixing bowl add flour, cornmeal, sugar, baking powder, dry mustard and salt.
  6. Stir to combine.
  7. In separate bowl combine milk, egg and shortening; add liquid ingredients to dry ingredients stirring until batter is medium consistency.
  8. If too batter is too thick hot dogs will brown too fast and will not bake coating, if too thin, batter will not stay on the dog while deep fat frying.
  9. Dip dogs into batter, then fry in saucepan turning dog to evenly brown, being careful not to burn your self or the end of the hot dog.
  10. Remove and place on baking rack to drain.
  11. Serve immediately with spicy mustard or topping of choice.

 

This was featured in VIP SEEN Magazine- Knock it out of the Park for Dad!  A Fathers Day Lunch.

Blog post:  Knock it out of the Park!

Additional recipes;  Brown Sugar Bacon Fries, Jalapeno Jack Sliders, Mini Lemon Cherry Pies 

 

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