California Corn Dogs
- Reviews 1
Ready In: 15 mins
Serves: 10
Ingredients
- 1 3⁄4 cups flour
- 3⁄4 cup yellow cornmeal
- 1⁄2 cup sugar
- 1 3⁄4 teaspoons salt
- 1 teaspoon baking soda
- 1 3⁄4 cups nonfat milk
- 2 egg yolks, beaten
- 10 turkey hot dogs
- 8 -10 cups vegetable oil
- 5 pairs of wooden chop sticks
Directions
- Preheat oil to 375 degrees (use a deep fryer OR deep pot).
- Combine flour, corn meal, sugar, salt and baking soda in a large bowl.
- Combine the milk and egg yolks and add to dry ingredients.
- Mix on high until batter is smooth.
- Pat dry the hot dogs and stick the thin end of a chopstick half way into the hot dog.
- Repeat with the remaining 9.
- When oil has reached 375 dip the dogs, one at a time into the batter, turning slowly to get a nice even coat.
- Hold the hot dog up by the stick and let some batter drip off.
- Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly.
- If using a pot cook 3 or 4 dogs at a time, turning with forks to evenly brown-around 5 minutes.
- If using a deep fryer use the lid to weigh down the dogs.
- Drain on paper towels or a rack.
- Repeat with remaining dogs.
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