|Who doesn’t like corn dogs? Yeah, you can buy them frozen in the supermarket, but when I looked at the ingredients on the box, I saw that they’re made with turkey and chicken. I’m sorry, but to me, that’s not a hot dog. Also, what’s up with all the chemicals and preservatives they use in the coating? I don’t have any scientific evidence to back me up, but I’ll betcha that’s a lot worse than an all-beef hot dog.So, I set about creating my own. I tried a few recipes, but couldn’t find the taste or texture I was looking for. I combine flour and cornmeal to get the texture just right, and tossed in a bit of chili powder and onion powder to chase the blandness away. Serve these with fries or Tater Tots, and you’ve got grub for a 5-year-old’s birthday party (or a frequent dinner around my house)!
I’ve never tried to freeze the finished corn dogs, but I imagine they’d freeze just fine. I do know they reheat very well in the microwave the next day. And why not try dipping other stuff in the batter – like mozzarella sticks, zucchini slices, etc.? I’ve never done it, but give it a try & let me know how it worked!
As far as special prep notes, here’s how to get the batter to stay on the dogs: after you’ve impaled them on your skewers, rinse each one under the cold water faucet for a second – this removes the excess oils from the dog. Then, dust them all over with flour (I use a flour sifter to quickly powder them). And the coolest tip of all: pour your batter in a tall glass (I use a plastic iced tea tumbler) and dip the hot dogs into the batter. Hold them over the glass while the excess runs off. If you try to, say, roll them around in a dish or something, you’ll be bitter and disappointed. You might be anyway, but it won’t be the fault of the corn dogs…
|1 cup||All-purpose flour|
|1 Tbs||Baking powder|
|1 tsp||Chili powder|
|1 tsp||Onion powder|
|¼ cup||Canola or peanut oil|
|Using a mixer on low speed, mix together all the dry ingredients. Increase the mixer speed to medium, and add the milk and eggs. Slowly drizzle in the oil, and continue to mix until smooth.Heat deep fryer to 350-365 degrees.
Insert a bamboo skewer into each hot dog lengthwise. Dip each hot dog into the batter; allow excess to run off.
Fry hot dogs one at a time, turning occasionally until golden brown. Drain on paper towels.
Serve hot with the usual condiments.