Corn Cob Puppies (Corn Dogs) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is my own tried and true original corn dog recipe that I have tweaked and modified to my own personal taste. If you like fair dogs, you will love these! After cooking, place corn dog on a towel on a paper plate or wrap in a towel, top with mustard or ketchup, and enjoy! Ingredients:
8 bun-length hot dogs (such as gwaltney® bun sized jumbo franks) |
1 quart vegetable oil for frying |
2 cups all-purpose flour |
1 cup corn meal |
1 cup buttermilk |
2 large eggs |
2 tablespoons white sugar |
2 tablespoons bacon drippings |
2 teaspoons salt |
2 teaspoons baking powder |
1 pinch garlic powder |
8 sturdy bamboo skewers |
Directions:
1. Place hot dogs into a large pot of simmering water and keep hot.
2. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.
4. Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.
5. Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. Alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil.
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