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Corn Dogs
Ingredients
- 1 Package Hot Dogs Room Temperature
- 1 Egg
- Vegetable Oil
To make the buttermilk:
- 1 Cup Milk
- 1 Tablespoon Apple Cider Vinegar
To make the batter:
- 1 Cup All Purpose Flour
- 3/4 Cup Yellow Cornmeal
- 1 Teaspoon of Salt
- 1 1/2 Teaspoons of Baking Powder
- 1/2 Teaspoon of Baking Soda
- 2 1/2 Tablespoons Of Sugar
To coat the hot dogs:
- A handful or two of cornstarch
You will also need:
- Wooden Skewers
- Tall Drinking Glass
- One Gallon Size Zip Loc Bag
Instructions
- Bring the hot dogs to room temperature. Place all the hot dogs in the microwave and press the "Defrost" button. Defrost the hot dogs for 4 minutes. Set aside.
- Make the buttermilk. In a bowl pour in the milk then add in the apple cider vinegar. Stir and let sit for 5 minutes. Set aside.
- Make the batter. In a bowl combine the flour, cornmeal, salt, baking powder, baking soda, and sugar. Whisk to combine everything. Set aside.
- Now add the egg to the buttermilk. Whisk to combine.
- Pour the buttermilk mixture into the dry batter mixture. Whisk until smooth. Set aside and let the batter rest for 30 minutes.
- This next step is optional. Break off about 2 inches from the bottom of the wooden skewers to allow it to fit into the wok with the corn dog when frying.
- Pat dry the hot dogs with some paper towels.
- Spread a handful or two of cornstarch onto your cutting board.
- Insert the skewer into the center of the hot dogs.
- Roll the hot dogs into the cornstarch. Lightly coat them with the cornstarch. Shake off any excess flour. Place them on a plate.
- In a wok add the cooking oil and turn the heat to Medium High. Check the temperature of the oil before placing the hot dogs into it. Place a wooden skewer into the oil and if bubble forms around the oil then it is ready.
- Line the inside of a tall drinking glass with a zip loc bag. Spoon the batter into the drinking glass and dunk the hot dog into the batter. Slowly pull the hot dog out of the batter while twirling it. If the batter will not stick to your hot dog simply place the batter back into the refrigerator for 30 minutes. Then take the batter out of the fridge and try it again.
- Once the hot dogs are coated with the batter immediately place the hot dog into the oil. First place the end of the hot dog in the batter and hold it for 3 seconds. Then carefully release the hot dog into the batter. Rotate the corn dog to fry evenly. Fry until golden brown. Place on a paper towel to drain.
- Serve with ketchup and mustard.
Notes
All of the ingredients were purchased from the 99 Cents Only store except for the Apple Cider Vinegar and the Yellow Corn Meal.
