Corn Dog Fries Recipes

CORN DOG RECIPE - EVEN BETTER THAN AT THE STATE FAIR!

Steps:

• In a large bowl, whisk together the cornmeal, flour, baking powder, salt and pepper.
• In a small bowl, whisk together the egg and milk.
• Pour the wet ingredients into the cornmeal mixture, whisking until batter is well incorporated.
• Transfer batter to a shallow pie plate or tall thin glass for easy dipping.
• Remove hot dogs from package and pat dry with a paper towel. Insert wooden skewer into each hotdog, at least half way through.
• Heat oil over medium-high heat until it reaches 360ºF.
• Line a plate with paper towels.
• Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil.
• Fry the corn dog until lightly browned, about 3 minutes.
• Transfer it to the paper towel-lined plate and let drain.
• Repeat the process for the remaining hot dogs.

FRENCH FRY CORN DOGS

Steps:

• 1. Whisk together cornmeal, flour, milk, eggs, sugar, baking powder and pepper to create batter.
• 2. Preheat oil in Dutch oven or large saucepan to 350 degrees.
• 3. Skewer hotdogs and roll in cornstarch; shaking off excess. Place thawed french fry pieces in casserole dish. Dip hotdogs in batter and coat completely; then roll and "coat" with the potatoes.
• 4. Carefully place dogs in hot oil, working in batches of three to four. Do not overcrowd. Fry for 5 to 7 minutes, until deep, golden brown. Place on paper towels to drain off excess oil and salt lightly with kosher salt. Repeat process until complete.
• 5. Serve with plenty of ketchup and classic yellow mustard . . . 1,000 Island dressing is killer, too! Enjoy!!

CORN DOG FRIES

Steps:

• Preheat oil in deep fryer to 375*.
• In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
• Slice the hot dogs lengthwise into 8ths. Making long strips.
• Scatter the cornstarch and flour into a medium sized bowl. Toss the strips of hot dogs in the mixture and shake well to remove any excess.
• Place the hot dog strips into the bowl of batter.
• Note: If you are adept at using chopsticks, then this is a good tool for moving the strips from the batter to the frying oil.
• Immediately and carefully one by one place each strip into the oil, and cook until coating is golden brown, about 4 or 5 minutes. With tongs or a wire strainer, remove the golden curls to cooling rack or paper towels, and allow to drain for 3 to 5 minutes.
• Serve with hot dog dipping sauces.