Corn dog recipe? county fair kind?

Question

i just bought a con-session stand and i need a good recipe for corn dogs i would like to have one from the county fair dose anyone have one

Answer 1

INGREDIENTS (Nutrition)

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup white sugar

4 teaspoons baking powder

1 egg

1 cup milk

1 quart vegetable oil for frying

2 (16 ounce) packages beef frankfurters

16 wooden skewers



DIRECTIONS

1) In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.

2) Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.

3) Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels.

Answer 2

Buy some Krustease pancake mix add corn meal, your in

Answer 3

1 cup milk

2 medium eggs

1/4 cup oil

2 tablespoons sugar

1 teaspoon salt

2 teaspoons baking powder

1 1/3 cups corn meal

2/3 cup flour

1 to 1-1/2 pounds hot dogs

flour for dusting (about 1/2 cup)

Hot Fat for Deep Frying

Popsicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it's a good idea to get your hot fat to heating up. You want the temperature to be about 375°. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.



Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs.

makes about 12 to 14 corn dogs.