Corn dogs + Bonus Cornbread Funnel Cakes!!
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Corn Dogs
1 pkg @abelesheymann hot dogs cut in half crosswise
1¼ cups flour
¾ cup cornmeal
⅓ cup sugar
½ teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
1 cup nondairy milk
Canola oil, for frying
Method:
Mix the flour, cornmeal, sugar, salt and baking powder in a bowl. Add the eggs, milk and oil and whisk together until the mixture is very creamy. Transfer to a tall glass.
Push a wooden skewer through the center of the hot dogs or sausages (if the skewer is too long to fit in your pot, cut it to shorten).
Fill a 4qt saucepan with 2” of oil. Heat the oil over medium-high heat until it reaches 375 degrees.
Holding the tip of the skewer, dip the hot dogs into the batter, then rotate it to let excess batter drip off. Carefully place the hot dog into the hot oil, fry until golden and crisp, 2-3 minutes. Repeat with the remaining hot dogs. Serve immediately.
Tip! If you have leftover batter use it to make Cornbread Funnel Cakes. Fill a ziploc bag with the batter, cut a hole to create a piping bag and pour the batter into a pot of hot oil. Flip when golden brown. Top with powdered sugar. Serve Immediately.
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