Carnival Dogs Recipes

CARNIVAL CORN DOGS

Steps:

• In a medium bowl, add flour, yellow cornmeal, granulated sugar, baking powder and ground sea salt; whisk until well blended.
• Add beaten egg, garlic powder, onion powder, smoked paprika and buttermilk. Whisk very well until smooth and there are no lumps.
• Transfer the batter into a tall glass or container; let sit for 30 minutes.
• Meanwhile, skewer the sausages and pat them dry with paper towels. Place flour in a fine sieve and dust over the dogs; set aside.
• Line a baking sheet with paper towels and set aside.
• Pour oil in a tall pot such as an asparagus steamer. Turn the burner on medium-high and heat the oil until the thermometer reads 370ºF.
• Dip hot dogs in the batter and let the excess drip off. Quickly place in the hot oil and hold it for 15 seconds or so to prevent it from sticking to the bottom before letting it go.
• Cook for 5 minutes or until golden.
• Transfer to the prepared baking dish to remove any excess oil.

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

MINI CORNDOGS

Steps:

• For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F.
• Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed.
• Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks.
• In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly.
• For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl.
• For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl.
• Serve the corndogs with the sauces.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

CARNIVAL CORN DOGS

Steps:

• Heat oil in a deep fryer to 375-400 degrees.
• combine dry ingredients.
• combine milk and eggs-mix well.
• add dry ingredients-mix well.
• place frankfurters on skewers,dip in batter mixture,allow excess to drip off.
• fry in hot oil for 3 minutes, until browned.
• drain on paper towels.
• keep warm in low oven.

CARNIVAL DOGS

Steps:

• Place Smokies and Stir-Fry Mix in a skillet.
• Cook on medium heat until meat is fully cooked and veggies are tender.
• Serve on Hot Dog Buns.