Sunday, September 2, 2012

Corn Cob Puppies (Corn Dogs) Recipes

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.