Hot Dog and Corn Dogs Recipe-Easiest Guide Ever

Hot Dog and Corn Dogs Recipe-Easiest Guide Ever:- Fried corn dogs are a carnival and school lunch staple, but they can be made at home. DIY corn dogs may seem intimidating, but with a few basic tools and tricks, you can make a fresh, hand-battered corn dog in 30 minutes.

Hot Dog and Corn Dogs Recipe-Easiest Guide Ever

What’s Corn Dog?

• Hot dogs are hot dogs on sticks dipped in thick cornmeal batter and deep-fried to golden perfection.
• The grocery store’s frozen corn dogs are fried and flash-frozen so you can bake or air-fry them, but hand-dipped corn dogs must be deep-fried.
• Several people claim to have invented corn dogs. In 1942, brothers Carl and Neil Fletcher introduced “corny dogs” to the Texas State Fair to rave reviews.
• The brothers thought their idea was original and may have made corn dogs a fair food, but they were not the first.
• An earlier claim is from the 1930s. On Rockaway Beach, Oregon, husband-and-wife George and Versa Boyington sold hot dogs.
• After a rainstorm destroyed their stand’s hot dog buns, they made “buns” by dipping the franks in pancake batter and frying them.
• George created the “Pronto Pup.”

Corn Dog Batter What?

• Corn dog batter is a light cornmeal-based wet-dry mixture that fries to a fluffy, slightly crisp exterior.
• Most recipes combine cornmeal, flour, baking powder, eggs, and milk.
• Some add a pinch or two of sugar for sweetness.

Which Hot Dogs Are Best for Corn Dogs?

• Walking through the supermarket will reveal a million hot dog brands and varieties.
• The best corn dog from scratch was made with a high-quality ‘all beef’ hot dog, but you can use beef, pork, turkey or vegan hot dogs.
• Size and shape (long, skinny, short, fat) are personal preferences. Pick what you like best!

Also Read:-Grandmother’s Buttermilk Cornbread Recipe – Delicious Recipe Ever

Making Homemade Corn Dogs

Ingredients

• 3/4 cup yellow cornmeal
• 1 cup self-rising flour, divided
• 1 large, lightly beaten egg
• 2/3 cup 2% milk
• 10 popsicle sticks
• 10 hotdogs
• Two quarts vegetable or canola oil for deep-frying

Directions

Step 1: Dry hot dogs

• Pat hot dogs dry with a paper towel. Add a popsicle stick or sturdy bamboo skewer two-thirds of the way into each hot dog. Set aside.

Step 2: Make corn dog batter

• Mix cornmeal, 3/4 cup self-rising flour, and egg in a large bowl. Stir in milk to make a thick batter. Transfer to a tall glass after 4-5 minutes.

Step 3: Dip dogs

• Roll each hot dog in 1/4 cup remaining flour. This helps the batter stick to the hot dog.
• Dunk each dog in the batter, covering it completely. That tall glass helps here!

Step 4: Fry and serve

• After dipping the hot dogs, carefully place them in a 350°F deep fryer or Dutch oven.
• Fry corn dogs in batches until golden brown, 6–8 minutes, turning occasionally.
• Drain on paper towels and serve warm with the sauce of your choice.

Note:

• Avoid overcrowding your fryer with corn dogs and monitor oil temperature.
• The oil temperature will drop slightly when the corn dogs are added, so raise it if needed to fry them properly.

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