Tuesday, July 29, 2008

A+ Fair Corn Dogs

A Plus Fair Corn Dogs
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks
1. Heat oil in a deep fryer to 365 degrees F (185 degrees C).
2. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt.
Stir in melted bacon drippings. Make a well in the center, and pour in the egg,
buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels so that the batter will stick.
Insert wooden sticks into the ends. Dip the hot dogs in the batter
one at a time, shaking off the excess.
Deep fry a few at a time in the hot oil until they
are as brown as you like them.
Drain on paper towels or serve on paper plates.

*Made these today, I split the recipe in half, the 1/2 an egg was a little tricky,
I beat it and then just dumped in about half... Also, I cooked the hot dogs
under the broiler for about 7 minutes, then cut them in half,
sticking halved skewers through them. They were delicious!
Hubby absolutely loved them, even my 2 year old son, who never eats
the breading off traditional corndogs ate two!

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