BAKED CHEESY CORN DOG
These hot dogs on-a-stick are surrounded by cheese and a cornmeal crust.
Provided by Land O'Lakes
Categories Lunch Corn Hot dog Sandwich and Wrap Main Course Vegetable
Yield 6 servings
Number Of Ingredients 15
Steps:
- Line large baking sheet with parchment paper. Set aside.
- Place 4 slices cheese and 2 tablespoons cold butter in 10- to 12-cup food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add cornmeal, flour, sugar, baking powder and baking soda. Pulse until well mixed. With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
- Divide dough in half; shape each half into ball. Flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 30 minutes.
- Heat oven to 400°F.
- Insert chopstick or skewer about 3 inches into each hot dog. Blot hot dogs dry with paper towels. Set aside.
- Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle. Cut dough crosswise into 3 (5x4-inch) pieces.
- Place 1 slice cheese along 5-inch edge. (Dough will show on opposite edge.) Place hot dog along edge over cheese. Roll up hot dog and cheese, pressing on seam to seal. Repeat with second dough ball and remaining cheese and hot dogs.
- Place corn dogs, seam-side down, onto prepared pan. Brush corn dogs with melted butter. Bake 12-14 minutes or until light golden brown.
Nutrition Facts : Calories 490 calories, Fat 32 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 1120 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Sugar grams, Protein 15 grams
CHEESY CORN-DOG JOHNNYCAKES
Kids are going to love these! They're easy to make and fun to serve. Adults will enjoy them too. We tried them with and without syrup. They were yummy either way!
Provided by Valkyrie Raehl
Categories Other Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- 1. Mix the dry ingredients, then add the wet. Stir in the finely diced hot dog(s) and shredded cheese until thoroughly combined.
- 2. Drop by 1/2 Cup onto a well greased griddle or pan & cook until done.
- 3. Can be eaten with or without syrup.
CHEESY JALAPEñO CORN DOGS RECIPE BY TASTY
Here's what you need: hot dogs, thin slices of cheddar cheese, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, black pepper, milk, egg, jalapeño, peanut or vegetable oil, mustard, wooden skewer
Provided by Hector Gomez
Categories Dinner
Yield 4 serving
Number Of Ingredients 14
Steps:
- Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
- In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
- Enjoy!
KOREAN CORN DOGS RECIPE BY TASTY
These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.
Provided by Tikeyah Whittle
Categories Lunch
Time 30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
- Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
- Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
- Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
- Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
- Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
- For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
- For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
- For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
- Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
- To serve, drizzle ketchup and mustard over the corn dogs.
- Enjoy!
Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams
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