Corn Dogs

Name: Corn Dogs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 296 milliliters well-shaken buttermilk; 0 teaspoons cayenne; 355 milliliters cornmeal; 2 larges eggs; 118 milliliters all-purpose flour, divided; 8 hot dogs; 8 servings Accompaniments: ketchup and mustard; 1 teaspoon sugar; 2 liters About vegetable oil, divided

The recipe Corn Dogs could satisfy your American craving in around 45 minutes. This recipe makes 8 servings with 487 calories, 11g of protein, and 33g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up cayenne, eggs, vegetable oil, and a few other things to make it today. It works well as a rather inexpensive hor d'oeuvre.

Instructions

Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total.

Ingredients you will need

Hot Dogs

Cooking Oil

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Hot Dogs

All Purpose Flour

Roll

Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Baking Soda

Vegetable Oil

Cornmeal

Ground Cayenne Pepper

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add eggs 1 at a time, whisking well after each addition.

Ingredients you will need

Egg

Equipment you will use

Whisk

Whisk in buttermilk.

Ingredients you will need

Buttermilk

Equipment you will use

Whisk

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.

Ingredients you will need

Hot Dogs

Dip

Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.

Ingredients you will need

Corn

Hot Dogs

Cooking Oil

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoons

baking soda 296milliliters

well-shaken buttermilk 0teaspoons

cayenne 355milliliters

cornmeal 2larges

eggs 118milliliters

all-purpose flour, divided 8

hot dogs 8servings

Accompaniments: ketchup and mustard 1teaspoon

sugar 2liters

About vegetable oil, divided

Recommended wine: Riesling, Gewurztraminer, Rose Wine

Riesling, Gewurztraminer, and rosé Wine are great choices for Hot Dogs. A Gewürztraminer will be great with your basic New York style hot dog with mustard and sauerkraut. For a Chicago-style dog with sour pickles and hot peppers, you might opt for a crisp Riesling. No matter your toppings, a dry rosé almost always works. You could try Selbach Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.