Ingredients for - Homemade Corn Dogs
How to cook deliciously - Homemade Corn Dogs
1. Stage
Using a paper towel, pat the hot dogs until they're completely dry. Don't skip this step—the batter won't adhere to a wet dog. Next, insert a popsicle stick (or sturdy bamboo skewer) about two-thirds of the way into each hot dog. Set aside.
2. Stage
In a large mixing bowl, combine the cornmeal, 3/4 cups of the self-rising flour, and the egg. Add the milk and stir until a thick batter forms. Let the mixture stand for four minutes, then pour it into a tall glass.
3. Stage
Roll each hot dog in the remaining 1/4 cup flour. This will help the batter really stick to the hot dog. Then, dunk each dog into the batter, making sure to cover the whole thing. This is where that tall glass comes in handy.
4. Stage
Immediately after dipping the hot dogs, drop them carefully into a deep fryer or a Dutch oven filled with oil preheated to 350°F. Fry the corn dogs, a few at a time, until golden brown, six to eight minutes, turning occasionally. Drain the corn dogs on paper towels and serve warm with your choice of dipping sauce. Editor's Tip: Don't overcrowd the fryer with corn dogs, and monitor the oil temperature while cooking. The oil temp will drop slightly when the corn dogs are added, so bump up the oil temperature a little, if necessary, after adding the corn dogs to ensure they're frying at the proper temperature. If you're new to frying, check out our guide to deep-frying.
