Nowadays, corn dogs are easily bought at the grocery store and are something you can make in the microwave. But, they don't compare to the ones we could get at fairs and carnivals. This corn dog on a stick recipe is the old-fashioned way to make a corn dog. One bite and you'll be transported back in time. The cornbread coating is almost sweet next to the salty hot dog and fries to golden perfection. Drizzle with mustard or ketchup for a country fair classic. A favorite from the county fair, sizzling and hot. Oh, what memories of that American goodness! Totally a favorite of my sons. Hope he enjoys the reminder he can make them at home too.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Beef Yield: 6 Servings
Ingredients :
- 1 cup(s) all-purpose flour
- 3/4 cup(s) yellow corn meal
- 2 teaspoon(s) baking powder (if double acting use half )
- 1 1/4 teaspoon(s) salt
- 1 tablespoon(s) granulated sugar
- 1 tablespoon(s) dry mustard
- 2 tablespoon(s) oil
- 1 cup(s) milk
- 1 large egg
- beaten
Intructions :
- In a mixing bowl
- combine the flour
- cornmeal
- baking powder
- salt
- sugar
- and dry mustard. Mix well.
- Gradually stir in the oil
- milk
- and egg.
- Batter should be smooth and quite thick. Let stand for at least 15 minutes before using.
- In boiling water put hot dogs
- with a skewer in them
- to cook until heated through.
- Remove and dry with a paper towel.
- Roll the hot dog in the cornmeal and coat well.
- Cook in deep fat at 375 degrees until golden brown.
- Variations: Use the small cocktail sausages and skip the stick. What a treat for those appetizer parties.
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Keyword : recipe-American-Beef-Deep Fry