Fair Favorite Corn Dogs Recipe




Fair Favorite Corn Dogs Recipe

Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. Ingredients :
1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1 large egg
1 cup 2% milk
10 hot dogs
10 wooden skewers
Oil for deep-fat frying

In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers 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, 2-3 minutes, turning occasionally. Drain on paper towels.

Test Kitchen tips :
Don't forget to let the batter stand before coating the hot dogs. It thickens up a bit and clings better after 15 minutes.
Make sure the oil temperature returns to 375° between batches.

Nutrition Facts :
1 corn dog: 352 calories, 23g fat (7g saturated fat), 53mg cholesterol, 682mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 9g protein.


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