Corn Dogs

Name: Corn Dogs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 teaspoons baking powder; 2 larges eggs; 237 milliliters all-purpose flour, plus more for dredging; 8 hot dogs; 8 servings Kosher salt; 237 milliliters milk; 1 teaspoon mustard powder; 2 Tbsps peanut oil, plus more for frying; 2 Tbsps sugar; 355 milliliters fine yellow cornmeal

Corn Dogs might be just the hor d'oeuvre you are searching for. This recipe serves 8. One serving contains 332 calories, 12g of protein, and 11g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of mustard powder, sugar, peanut oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl.

Ingredients you will need

Mustard Powder

Baking Powder

Cornmeal

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth.

Ingredients you will need

Peanut Oil

Cornmeal

Egg

Milk

Equipment you will use

Whisk

Bowl

Pour the batter into a tall drinking glass, reserving any extra batter.

Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F.

Ingredients you will need

Peanut Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.

Ingredients you will need

Hot Dogs

Spread

All Purpose Flour

Equipment you will use

Skewers

Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.)

Ingredients you will need

Hot Dogs

Dip

Cooking Oil

Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.

Ingredients you will need

Corn

Hot Dogs

Salt

Equipment you will use

Paper Towels

Tongs

Photograph by Jonathan Kantor

Equipment

Ingredients

Servings:

2teaspoons

baking powder 2larges

eggs 237milliliters

all-purpose flour, plus more for dredging 8

hot dogs 8servings

Kosher salt 237milliliters

milk 1teaspoon

mustard powder 2Tbsps

peanut oil, plus more for frying 2Tbsps

sugar 355milliliters

fine yellow cornmeal

Recommended wine: Riesling, Rose Wine, Gewurztraminer

Riesling, rosé Wine, and Gewurztraminer are my top picks 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. The J.J. Prum Bernkasteler Badstube Spatlese Riesling with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.