Corn dogs are a great way to make hot dogs even more tasty and less healthy. Truly an American food, corndogs are a Christmas tradition in my house! Make sure to have plenty of cold beer and skewer-proof helmets on hand for a party that will last way longer than you intended and a house full of drunks having way more “fun” than they should be allowed by Uncle Sam.
And be patient. There’s a little learning curve around battering the hot dogs. The first couple you do might look funny but you’ll get better, and they still taste good!
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup cream-style corn
- ⅓ cup finely grated onion
- 1 cup buttermilk (plus a teeny bit more if needed)
- 4 tablespoons cornstarch, for dredging
- Hot dogs (should be enough batter for 14 corny dogs)
- Shortening or peanut oil to fry
- Wooden skewers
- Combine dry ingredients in a big bowl (not including cornstarch).
- Whisk together wet ingredients (not including frying oil).
- Add wet to dry and stir to combine. Set aside for 10 minutes while your oil heats up to 375 degrees Fahrenheit.
- Meanwhile, skewer hot dogs and roll in cornstarch to lightly coat.
- When your oil is hot, batter up your hot dogs (now is when you should add a little more buttermilk if it seems too thick to dip into) and fry for about 2 minutes until brown and crunchy and they’ll be lumpy, too, so just… be ready to love them for their imperfections.
- Drain on paper for a minute and then eat with your favorite combination of mustard, cock sauce, ketchup, or whatever.
Photo by: Robotclaw
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