Corn Dogs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 corn dogs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 teaspoon sugar
- 1 1/2 cups cornmeal
- 1/8 teaspoon cayenne
- mustard
- a deep-fat thermometer
- Carbohydrate 8 g(3%)
- Cholesterol 14 mg(5%)
- Fat 48 g(73%)
- Fiber 0 g(1%)
- Protein 2 g(5%)
- Saturated Fat 4 g(20%)
- Sodium 136 mg(6%)
- Calories 466
Preparation Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess. Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk. Transfer some of batter to a tall glass, filling it almost to the top. Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
Preparation Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess. Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk. Transfer some of batter to a tall glass, filling it almost to the top. Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
