Corn Dogs: Recipe: http://www.dishinwithdi.com/corn-dogs... Learn How To Make Corn Dogs At Home! It's Easy to make the best recipe ever with a simple batter, like that used for cornbread, and using beef hot dogs. Homemade corndogs taste much better than frozen, and with this quick and easy recipe, you will be making this fun snack and fast food favorite, just like they serve at the local fair and carnival, for your next party.

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FULL RECIPE BELOW
Corn Dogs Recipe, From Scratch

INGREDIENTS:
6 all-beef hot dogs (sausages) rinsed and patted dry
1 cup - flour
1 cup - cornmeal (fine, not instant)
2 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbs. sugar
1 cup - milk
1 large egg
2-3 tbs. flour, for dredging
6 Bamboo skewers (wooden)
24 ounces or more of vegetable oil, canola oil or peanut oil for frying.
Mustard, ketchup, barbecue sauce or dipping sauce of choice for serving.

EQUIPMENT:
10 inch frying pan (skillet) with high sides
Candy thermometer
Tongs
Tall glass or jar
Paper towels

DIRECTIONS:
1. Place the flour, cornmeal, salt, baking powder and sugar into a large bowl and whisk thoroughly to combine.
2. In a separate smaller bowl or measuring cup, whisk together the egg and milk.
3. Pour the wet ingredients into the dry and mix, until smooth. Cover with plastic wrap and set aside for 30 minutes to rest and come to room temperature, while you prepare the hot dogs and then heat the oil. You will notice that the batter will expand and puff up a quite a bit while it rests.
4. Insert a bamboo skewer lengthwise into the center of each hot dog. Set aside on paper towels to keep dry as they come to room temperature. Note: Be sure that the skewered hot dogs will fit into your pan. I cut my skewers a bit before inserting into the hot dogs.
5. After the batter has been resting for about 15 minutes, place a 10 inch skillet with high sides over medium heat and fill about half way with oil. Heat the oil to 350 degrees F.
6. Place some paper towels on a plate or baking sheet to drain the cooked dogs.
7. Fill a tall glass or jar with the batter. Set any remaining batter aside to use as needed.
8. Dredge the skewered hot dogs lightly in the flour and then brush off any excess.
9. Holding the wooden skewer, place each hot dog into the batter one at a time and twirl slowly to coat with batter. Lift the coated hot dog from the glass and let any excess batter drip off. Carefully lower each corn dog into the hot oil and release gently to avoid splashing, cooking no more than 3 corn dogs at a time. Cook and turn the corn dogs gently with tongs, until all sides are golden brown, about 3 minutes. If the oil is too shallow, the corn dogs may stick to the bottom of the pan, so do not allow them to rest in one spot too long.
10. Using a pair of tongs, remove the cooked corndogs from oil to the paper towel lined plate or baking sheet to drain. Repeat the cooking process with remaining hot dogs. Note: Do not pierce the corn dogs with a fork to remove them from the hot cooking oil, as moisture may release from the hot dogs into the hot oil and cause dangerous spattering.
11. Allow the corn dogs to cool slightly before eating. Serve with your favorite dipping sauce. I like a pretty squirt of yellow mustard on my corn dog or some barbecue sauce. Enjoy!

ABOUT DISHIN WITH DI
Dishin With Di is an Internet cooking show hosted by Diane Kometa. The show offers viewers a quick and easy way to learn how to cook and bake from scratch, as Diane demonstrates recipes, shares baking and cooking tips and more! Perfect for beginners who like cooking and entertaining, at home. Diane's goal is simple: to make life a little easier, more enjoyable and delicious, for as many people as she can!

All recipes have been tested, unless otherwise stated

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