OVEN BAKED CORN DOGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 425 degrees F.
- In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
- Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
- In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.
CORN DOGS
Here's a good basic recipe for corn dogs. I'm looking forward to trying some of the suggestions from reviews as to adding dry mustard or other seasonings to the batter.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornmeal, flour, baking powder, salt and egg; mix well.
- Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken.
- Meanwhile, heat oil to 375 degrees F.
- Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off.
- Fry until golden brown, about 5-6 minutes. (I've found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.).
- Drain on paper towel.
Nutrition Facts : Calories 290.2, Fat 15.8, SaturatedFat 6.2, Cholesterol 58.6, Sodium 701.2, Carbohydrate 27, Fiber 1.5, Sugar 1.7, Protein 9.8
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
ULTIMATE STADIUM CORN DOGS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 6 corn dogs
Number Of Ingredients 9
Steps:
- Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel.
- Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes.
- Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.
ALL AMERICAN CORN DOGS
I don't often deep fry food at home, but these are so worth it! These are a staple at fairs and theme parks across America. You could use an 8oz box of jiffy corn muffin mix instead of the first 6 ingredients but you probably won't find this outside of the US. A great crowd pleaser at bbq's or children's parties, hot dogs never tasted so good. . . .
Provided by robd16
Categories Lunch/Snacks
Time 45m
Yield 8 corndogs, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- First of all make the batter mix using all of the ingredients listed apart from the hot dogs, skewers, vegetable oil and extra flour for dredging. Its best to mix all of the dry ingredients thoroughly in a bowl first, mix the wet ingredients separately and then add to the dry ingredients mixing well. Pour the batter into a large jug.
- Now put the extra flour with some salt and pepper onto a large plate and dredge the hot dog sausages through this, shaking off any excess. This helps the batter stick to the hot dogs.
- Heat the oil in a large wide pan to a constant 350°F If you don't have a thermometer, a cube of bread should brown in no less than 2 minutes and no more than 4 minutes at this temperature (before you do this you might want to check that your hot dogs and skewers will fit).
- Insert the skewers just over half way up the dogs, dip into the jug of batter, allowing most of the excess to drain off and fry lengthways, 2 at a time, for about 4 minutes or until golden brown.
- Drain on kitchen towels and serve on the skewer with American mustard and tomato ketchup.
- These are really special, allow for more than 1 each, I figure if you're taking the time to make these, you may as well make a feast of it.
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