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Hand-Dipped Corn Dogs

Source of Recipe

Paula Deen


Recipe Introduction

"Bring the carnival to your kitchen with these golden, hand-dipped corn dogs."

Recipe Link: https://tinyurl.com/2aajvanh

List of Ingredients

â—¦ ¼ cup vegetable oil, plus more for frying
â—¦ 1 ½ cups plus 3 tablespoons all-purpose flour, divided
â—¦ 1 ½ cups plain yellow cornmeal
â—¦ â…” cup sugar
â—¦ 1 tablespoon baking powder
â—¦ 1 ½ teaspoons kosher salt
â—¦ 1 ½ cups whole milk
â—¦ 2 large eggs
â—¦ 1 (8-count) package hot dogs
â—¦ 8 long wooden skewers


Recipe

In a large cast-iron Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350° F.

In a large bowl, whisk together 1 ½ cups flour, cornmeal, sugar, baking powder, and salt; whisk in oil, milk, and eggs until smooth. Let stand for 10 minutes.

In a shallow dish, place remaining 3 tablespoons flour.

Pat hot dogs dry with paper towels. Roll hot dogs in flour, gently shaking off excess. Insert one skewer lengthwise into each hot dog.

Working in batches, pour batter into a tall, narrow glass. Dip hot dogs, one at a time, into batter, letting excess drip off. Fry hot dogs in batches, turning occasionally, until browned on all sides, 3 to 4 minutes. Let drain on paper towels; serve immediately.

Serves 8






✰ Kitchen Tip: The batter will continue to thicken as it stands; if it becomes too thick to dip hot dogs, whisk in a small splash of milk.