CLASSIC CORN DOGS AND CHEESE-ON-A-STICK
Steps:
- **USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.Serve with spicy mustard.
COPYCAT STATE FAIR CORN DOGS
Hard to pick a more classic fair food than a good old corndog on a stick. A cornmeal batter with honey, flour, and egg turns some ordinary hot dogs into nostalgia-inducing treats.
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- Soak bamboo skewers in water for 20 minutes. Heat oil in a deep fryer or deep skillet to 350 degrees F. Dry the hot dogs off with paper towels and set on paper toweling to dry. You can also dust them with cornstarch after drying. In a shallow bowl, combine the cornmeal, salt, honey, and boiling water. Mix well. In another bowl, whisk together the egg, milk, and melted butter. Stir the egg mixture into the cornmeal mixture. Sift the flour and baking powder together then stir it into the cornmeal mixture and mix until smooth. Insert a soaked skewer into one end of each of the hot dogs. Dip the hot dogs in the batter, letting any excess drip off. Add the hot dogs to the hot oil and cook for 8-10 minutes or until golden brown, turning gently as needed. Remove from the hot oil and let drain on paper toweling. Serve hot with ketchup and mustard.
Nutrition Facts :
FAIR-FAVORITE CORN DOGS
Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 corn dogs.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 352 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 682mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
HOT DOG ON A STICK® CLONE
This is a clone from the Hot Dog on a Stick store that is famous for their corn dogs & lemonade. Remember eating these all the time when we got to travel out to the mall.
Provided by brewabel
Categories Lunch/Snacks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oil in a deep pan or fryer to 375 degrees.
- Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.
- Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
- Dry off the hot dogs with a paper towel.
- Jab the thin end of a single chopstick about halfway into the end of each hot dog.
- When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered.
- Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way.
- Cook for 5 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook.
- Drain on paper towels while cooling, and repeat with remaining hot dogs.
Nutrition Facts : Calories 2161.7, Fat 219.8, SaturatedFat 28.8, Cholesterol 48.3, Sodium 700.4, Carbohydrate 47.9, Fiber 1.7, Sugar 15.4, Protein 6.6
CORN DOGS ON A STICK
Make and share this Corn Dogs on a Stick recipe from Food.com.
Provided by Darlene Summers
Categories Vegetable
Time 15m
Yield 9 Corndogs, 9 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE cornmeal, flour and salt in a deep narrow bowl.
- ADD milk, egg and 2 TBSP vegetable oil, mixing well; set aside.
- FOR EACH corn dog:.
- Insert wooden skewer into end of frankfurter.
- Coat with additional flour.
- DIP one at a time into corn meal mixture.
- FRY in DEEP HOT oil at 375 degrees until deep golden brown.
- Repeat with remaining franks.
HOT DOG ON A STICK
This is a great recipe for kids or those of us adults who just love corn dogs! I've had the recipe for years, should make some up and try freezing the leftovers. You will need some heavy duty skewers, or chopsticks for this.
Provided by Mrs. Missy
Categories Toddler Friendly
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat fryer to 375°.
- Dry hot dogs with paper towels and put on stick, set aside.
- Combine flour, cornmeal, sugar, salt, and baking soda in a mixing bowl.
- Combine milk and egg yolk to dry ingredients, mix until smooth.
- Dip hot dog with batter and put in oil, spinning it slowly so it cooks evenly.
- Cook for 5 minutes or till brown.
Nutrition Facts : Calories 398.5, Fat 17, SaturatedFat 7, Cholesterol 78.5, Sodium 1211.6, Carbohydrate 49.6, Fiber 1.7, Sugar 14.2, Protein 11.6
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