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.
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
CORN DOGS
Steps:
- Special equipment: 8 sets chopsticks, not separated
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
- Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
- Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
CORN DOGS ON A STICK
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.
Provided by Cherie Szilvagyi
Categories Other Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. 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 at least 15 minutes before using.
- 2. 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 fry. 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.
KOREAN STYLE "HOTDOG" AKA CORN DOG
Bite into Korean street food with a cheesy, breadcrumb coated, hotly fried hotdog! It's dusted just enough with sugar for a sweet and delicious kick. The easy eat as you walk hotdog that resembles a corn dog!
Provided by Jennifer | Chopsticks and Flour
Categories Snack
Time 1h
Number Of Ingredients 12
Steps:
- In a medium sized bowl, sift the flour and sweet rice flour together. Add the sugar, salt and yeast on to the flour mixture.
- In a separate small bowl, mix together the water and vegetable oil. Pour into the flour mixture. Mix well and knead until well combined. The dough will be slightly sticky.
- Cover with a plastic wrap and place in a warm place until the dough has doubled. About one hour.
- Prepare the skewers. You can play with options here: one hot dog, one stick of blocked cheese, or a mix of the two. Make the 6 skewers as you please, and set aside.
- If using hot dogs, prepare them as stated on the package (I usually boil them for a few minutes).
- For the skewers, I like to do about ½ a hot dog and a similar length and fatness chunk of mozzarella cheese. For the cheese, lay the block next to the hotdog and cut in a similar width so the corndog will be similar size throughout the the stick.
- Prepare the breadcrumbs. Spread 1-2 cups of breadcrumbs on to a flat plate. Set aside.
- Gently pat the proofed dough and remove the gas bubbles.
- Separate the dough into 6 equal pieces. Take one dough, and roll it out into a long strip; long enough to wrap around the corn dog. Take one skewer, beginning from the bottom, wrap it around until the top. Pinch all the sides together so it becomes smooth. Roll the corn dog in bread crumbs. Repeat with the other skewers.
- Heat a pot with frying oil (corn oil, vegetable oil), until the heat reaches 350 degrees Fahrenheit (180 Celsius). If you don't have a thermometer, drop in a few breadcrumbs and the oil is ready when they bubble to the top.
- Fry each hotdog until it is golden brown on the outside. Lay on a baking rack.
- *Optional: If you want to enjoy it the Korean way, spread ½ cup of sugar on to a plate. Roll the fried hotdog on the plate for something extra special.
- Squirt a thin strip of ketchup on to the hot just-fried hotdog and enjoy. If you used cheese, it will be stringy if enjoyed when still hot!
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.
CORN DOGS
A classic American street food at fairs and amusement parks, corn dog is a hot dog dipped in a cornmeal-based batter, deep fried and served on a stick.
Provided by Mike Benayoun
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a deep fryer or wide frying pan to 350F/180C.
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
- Make a well in the center and pour the beaten egg, buttermilk (or milk) and baking soda. Mix well until the batter is smooth.
- Dry sausages with paper towels so that the batter sticks.
- Insert a wooden stick into the end of each sausage.
- Dip the sausage in the batter one at a time, shaking off excess.
- Fry 2 to 3 sausages at a time in hot oil until golden brown.
- Drain on paper towels and serve hot.
KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE
I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Once we ate them, I knew I had to recreate them for myself, but make them into a bite-sized treat!
Provided by Katie Lee Biegel
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
- While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
- Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
- To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
- Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.
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- The Corn Dog was patented in 1927. God bless you, Stanley S. Jenkins, you sweet angel baby. Despite many individuals trying to take credit for this food invention, Jenkins holds the patent of the corn dog.
- The Texas State Fair sells 630,000 corn dogs per season (which is only 24 days). I think it is safe to say Texans love their corn dogs. 630,000 corn dogs equates to 600,000 pounds of wieners, 25 tons of cornmeal mix, 21,000 pounds of oil, 1,500 gallons of mustard and 800 gallons of Ketchup.
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- Corn dogs are not just an American staple. It is no surprise that Americans are not the only one’s who love corn dogs. Argentina calls corn dogs "panchukers" and enjoys them with cheese.
- It is possible to win $2500 by eating corn dogs. Are you trying to get rich quick? Well, eating corn dogs could be the answer to your financial woes. Head to the annual California State Fair, fill out an application, liability waiver and qualify in the top ten of the preliminary competition and the money could be yours!
- In August 2016, a lawsuit was filed against a bar in Albuquerque, New Mexico for promoting a corn dog eating contest-induced death. An event in 2016 can be credited as corn dog’s darkest moment.
- Jimmy Dean sells a breakfast variety of corn dog. Corn dogs for breakfast seem a touch abstract. But, thanks to Jimmy Dean Sausage, you can get your corn dog fix before noon.
- A line of maple-scented corn dog related jewelry is available for purchase. Sometimes just eating a corn dog doesn’t feel like enough to express your love affair with this deep-fried delicacy.
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