Corndog Cups Food

CORN DOGS

Steps:

• Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.
• Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.
• Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.

CORN DOGS

Steps:

• In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks 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, 6-8 minutes, turning occasionally. Drain on paper towels.

THE ULTIMATE BREAKFAST CORNDOG RECIPE BY TASTY

Steps:

• In a large pan over medium heat, heat the olive oil for 1 minute. Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.
• Drain the sausages on paper towels and let cool. Insert a small ice pop stick in each sausage. Set aside.
• Make the pancake batter: In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar. Use your hands to make a well in the middle of the dry ingredients. Pour the milk, eggs, and melted butter into the well, then stir the center working your way out until the mixture is thick and well-combined. Fold in the bacon.
• Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C).
• Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.
• Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes. Drain on paper towels or a cooling rack. Repeat with the remaining sausages.
• Dust with powdered sugar and serve with maple syrup.
• Enjoy!