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Homemade Corn Dogs are incredibly easy and delicious! (Gluten-Free too!)
Heat the canola/vegetable oil in a large pot or Dutch oven, until it reaches 375 F. Also, preheat the oven to 250 F. Line a cooling rack with paper towels and place on top of a baking sheet. Place the cooling rack next to the pot of oil.
In a medium bowl, whisk together the cornmeal, all purpose flour, salt, pepper, sugar and baking powder. Make a well in the center of the ingredients and add the egg, milk and honey. Mix until all the ingredients are fully incorporated and the batter is smooth.
Roll the hot dogs on a paper towel in order to get rid of the excess water. Place a lollipop stick in the center of the cut-end of each hot dog. Grab one hot dog by the lollipop stick and carefully dip it into the batter, making sure to cover the hot dog completely. Carefully lower it into the hot oil. Repeat with 3 more dogs, that way you have 4 hot dogs in the hot oil at once. Allow the corn dogs to cook until they turn a golden brown, about 4-5 minutes. Make sure you carefully turn the hot dogs so they cook evenly in the oil.
Using a slotted spoon, carefully remove 1 corn dog from the hot oil at a time and place on the paper towels. Repeat frying the corn dogs four at a time, until you run out of hot dogs or batter.
Once you have finished frying and draining all of the corn dogs, place the corn dogs in the oven to quickly warm them up.
Serve immediately with ketchup and mustard for dipping.
These last up to 1 week in a sealed container in the refrigerator. To heat them up place the corn dogs in a 250 F until they are warm inside and out.
* You can make these as normal, full-sized corn dogs by following the same method as above just not cutting the hot dogs in half.
Recipe adapted from Bakingdom.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!