I had...HAD to have a corn dog and this was the recipe I used. Everything seemed good, nice thick batter, dry hot dogs, dipped in batter and fry. Right? As soon as I put the dog in the oil it just exploded! The batter ballooned up and popped off of the dog. OK, maybe the oil was to hot even though I was using a fry thermometer and it said it was 350. So I did another one with the temp lower and the same thing. What in the world did I do wrong? All I wanted was a corn dog....hey, at least after all that I wasn't even hungry anymore.
Homemade Corn Dogs
Makes 10 Corn Dogs
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying
In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease.
Homemade Corn Dogs
Makes 10 Corn Dogs
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying
In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease.
