interestinggin replied to your photo“My parents recently bought a fryer, which means that we are giving it…”
any chance you’ll be adding the recipe to your recipe book? :)
I might, but I try to keep the recipe book itself to recipes that people might use a lot. That said, no reason I can’t share it here!
Carnival Corn Dogs
1 cup yellow cornmeal
1 cup flour
¼ teaspoon each salt and pepper or to taste
¼ cup white sugar (this might have been a bit much)
3 teaspoons baking powder
1 cup milk (plus a little more to thin the batter as necessary)
oil for frying
2 (16 ounce) packages hot dogs (We used one 12oz pack of Hebrew National hot dogs cut in half)
A tall glass for dipping into batter (explained below)
In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. It creates a very thick batter; Mum thinks we should thin it down more, but I liked it just as it was.
Also, resist the urge to add more seasonings to the batter. Once you eat it with the hot dog, a lot of flavor comes from the sausage. I wanted to add garlic and I was really glad we didn’t.
Preheat oil in a deep saucepan or fryer to at least 375F. Stir batter and pour into a tall glass (you may not use all of it at a time). Insert wooden skewers into frankfurters and dip vertically into glass to coat right before frying. We actually cut ours in half before skewering and dipping, to make “mini” corndogs.
Fry in oil until puffed and golden (they puff up like crazy). We had to fry ours sideways in shallow oil, so we fried three minutes per side, but if you have deeper oil you could probably fry 3-5 minutes total.
Once corn dogs are done, scoop up any remaining batter and drop (carefully!) by large spoonfuls into hot oil, cooking 3-4 minutes, to make cornbatter hush puppies.
Eat with mustard or condiment of your choice, om nom nom nom.