WW 5 POINTS CORN DOGS
Make and share this Ww 5 Points Corn Dogs recipe from Food.com.
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Coat a large baking sheet with cooking spray.
- Unroll cornbread twists and separate into 8 equal parts using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists).
- Pinch together the existing perforations between thumbs to make 8 polid pieces.
- Roll each pieces into a 4x5" rectangle.
- Spread 1 t. of mustard on each rectangle.
- Place hot dogs on rectangles, roll up and pinch the ends in a seal.
- Place egg whites and breadcrumbs in separate shallow dishes.
- Roll corn dogs first in egg whites, then in breadcrumbs, turning to coat.
- Transfer corn dogs to prepared baking sheet.
- Bake until golden brown, about 25 minutes.
Nutrition Facts : Calories 26.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 158.3, Carbohydrate 3.8, Fiber 0.4, Sugar 0.4, Protein 1.8
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.
PERFECT CORN DOGS
I haven't yet found the perfect beer batter for onion rings, but as far as corn dogs go this recipe I found was perfect the very first time. The recipe will easily make 8 dogs--perhaps more I'm not exactly sure as I only had half a package when I made it & didn't use it all.
Provided by E. Nigma
Categories < 15 Mins
Time 15m
Yield 8 dogs, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the dry ingredients, then add eggs and milk.
- Mix till lump free.
- Skewer the dogs & dip into the batter to coat.
- Deep fry in 350 degree oil. Remove when golden brown, about 5 minutes.
DELICIOUS CORN DOGS
I use "Schneider's Juicy Jumbo" hot dogs for these, as they are quite large and hold well under the corn meal coating, I am not certain if they sell this brand in the states, if not just make certain that the hot dogs are a larger size. These are really good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 17m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients in a bowl (if the batter is extremely thick then add in a litle more milk use just enough to hold the batter onto the hotdog do not add in too much milk or the batter will not hold on).
- Transfer the mixture to a shallow dish (I find that an 11 x 7-inch baking pan works well for this).
- Push the wooden skewers into the hot dogs.
- Roll/coat the hot dogs well with the cornmeal mixture.
- Heat oil to 375 degrees F.
- Deep-fry the corn dogs for about 2 minutes until golden brown (do not over fry as the corn dogs will have a burnt taste, 2 minutes should be enough time).
- Drain on paper towels.
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- Unroll crescent rolls and separate into 16 equal pieces using dough perforations as a guide. Pinch together the existing perforations between twists to make 8 solid pieces. Roll each piece into a 4 X 5-inch rectangle.
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- Place egg whites and bread crumbs in separate shallow dishes. Roll corn dogs first in egg whites, then in bread crumbs, turning to coat. Transfer corn dogs to prepared baking sheet. Bake until golden brown, about 25 minutes.
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