Corn Dogs

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 749kcal

Ingredients

For the Corn Dogs:

  • 4 All beef hot dogs
  • 4 Wooden skewers
  • 3 cups Canola oil for frying
  • Ketchup
  • Mustard to serve

Batter Ingredients:

  • 1/2 cup Cornmeal
  • 1/2 cup All-purpose flour
  • 1 tsp Granulated sugar
  • 1/3 TBSP Baking powder
  • pinch Salt
  • 1/2 cup Buttermilk
  • 1 Egg
  • 1/3 TBSP Vegetable oil
  • 1/3 TBSP Honey

Onion Rings

  • 1/3 cup Milk
  • 1/3 TBSP White vinegar
  • 1 TBSP Sour cream
  • 1/3 cup All-purpose flour
  • ½ tsp Salt
  • pinch Black pepper
  • 1/3 tsp Garlic powder
  • 1 Yellow Onion thickly sliced into 1/2-inch thick rings

Armold Palmer

  • 12 oz Iced tea cold
  • 12 oz Lemonade cold

Instructions

  • Heat oil in a large pot or Dutch oven and heat to 350˚F over medium heat.
  • Insert sticks into hot dogs.
  • Whisk together cornmeal, flour, sugar, baking powder, and salt.
  • Whisk together buttermilk, egg, oil, and honey. Combine wet and dry ingredients and whisk to combine.
  • Pour batter into a drinking glass almost to the top and dip the corndog straight down into the batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.
  • Hold the corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop it into oil (this keeps them from sticking to the bottom of the pot).
  • Fry 3 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.
  • In a medium bowl, whisk together milk with vinegar and let sit 5 minutes. Whisk in sour cream. In a separate bowl, whisk together flour, salt, black pepper, and garlic powder.
  • Separate the onion rings and dip each ring in the milk mixture, then dredge with flour. Repeat by dipping in the milk mixture a second time and dredging again in flour. Place the finished onion rings on a plate until ready to fry.
  • Place 3-4 double-battered onion rings in the hot oil and cook for about 3 minutes, flipping halfway and frying until the exterior is crisp and light golden brown. Let onion rings cool on paper towels to soak up any excess oil.
  • Mix together the iced tea and lemonade.
  • Serve the corn dogs with onion rings and Arnold palmer. Serve with a choice of condiments.

Nutrition

Calories: 749kcal | Carbohydrates: 87g | Protein: 25g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 3063mg | Potassium: 957mg | Fiber: 6g | Sugar: 14g | Vitamin A: 727IU | Vitamin C: 20mg | Calcium: 271mg | Iron: 7mg

Corn Dogs

No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 749 kcal

Ingredients
 
 

For the Corn Dogs:

  • 4 All beef hot dogs
  • 4 Wooden skewers
  • 3 cups Canola oil for frying
  • Ketchup
  • Mustard to serve

Batter Ingredients:

  • 1/2 cup Cornmeal
  • 1/2 cup All-purpose flour
  • 1 tsp Granulated sugar
  • 1/3 TBSP Baking powder
  • pinch Salt
  • 1/2 cup Buttermilk
  • 1 Egg
  • 1/3 TBSP Vegetable oil
  • 1/3 TBSP Honey

Onion Rings

  • 1/3 cup Milk
  • 1/3 TBSP White vinegar
  • 1 TBSP Sour cream
  • 1/3 cup All-purpose flour
  • ½ tsp Salt
  • pinch Black pepper
  • 1/3 tsp Garlic powder
  • 1 Yellow Onion thickly sliced into 1/2-inch thick rings

Armold Palmer

  • 12 oz Iced tea cold
  • 12 oz Lemonade cold

Instructions
 

  • Heat oil in a large pot or Dutch oven and heat to 350˚F over medium heat.
  • Insert sticks into hot dogs.
  • Whisk together cornmeal, flour, sugar, baking powder, and salt.
  • Whisk together buttermilk, egg, oil, and honey. Combine wet and dry ingredients and whisk to combine.
  • Pour batter into a drinking glass almost to the top and dip the corndog straight down into the batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.
  • Hold the corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop it into oil (this keeps them from sticking to the bottom of the pot).
  • Fry 3 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.
  • In a medium bowl, whisk together milk with vinegar and let sit 5 minutes. Whisk in sour cream. In a separate bowl, whisk together flour, salt, black pepper, and garlic powder.
  • Separate the onion rings and dip each ring in the milk mixture, then dredge with flour. Repeat by dipping in the milk mixture a second time and dredging again in flour. Place the finished onion rings on a plate until ready to fry.
  • Place 3-4 double-battered onion rings in the hot oil and cook for about 3 minutes, flipping halfway and frying until the exterior is crisp and light golden brown. Let onion rings cool on paper towels to soak up any excess oil.
  • Mix together the iced tea and lemonade.
  • Serve the corn dogs with onion rings and Arnold palmer. Serve with a choice of condiments.

Nutrition

Calories: 749kcalCarbohydrates: 87gProtein: 25gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 54mgSodium: 3063mgPotassium: 957mgFiber: 6gSugar: 14gVitamin A: 727IUVitamin C: 20mgCalcium: 271mgIron: 7mg
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