Super Bowl Corn Dogs
- Carbohydrate 18.8218084287858 g
- Cholesterol 32.4671727156498 mg
- Fat 16.9130097811554 g
- Fiber 0.756583339961548 g
- Protein 7.4906484021482 g
- Saturated Fat 7.35769429573213 g
- Serving Size 1 1 Serving (83g)
- Sodium 629.244845909251 mg
- Sugar 18.0652250888242 g
- Trans Fat 1.05205239567779 g
- Calories 259 calories
Step-by-step
- In a large mixing bowl, combine 1 well-beaten egg, 1/2 cup cornmeal, 1/2 cup self-rising flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup milk, and 2 tablespoons melted butter or margarine.
- Mix until smooth.
- Dip hot dogs into batter and drain.
- (I used a metal rack for draining.)
- Fry in hot oil (350 to 375 degrees) 2 to 3 minutes, or until golden brown on all sides.
- Drain on paper towels, and then place hot corn dogs on a serving plate.
- You may insert wooden sticks, in order to serve the corn dogs without messing up any dishes, or provide small plates and forks.
- Serve with dipping mustard.
- These are S-U-P-E-R, and I hope you enjoy them!!!
Swapping regular dairy milk for unsweetened almond milk alters the batter density significantly, requiring an extra tablespoon of cornmeal to maintain structural integrity around the frankfurter. Self-rising flour contains a pre-measured ratio of chemical leavening agents and salt, meaning plain flour requires a specific addition of baking powder to achieve identical lift during the fry. Maintaining hot oil between 350 and 375 degrees Fahrenheit ensures the cornmeal crust cooks thoroughly before the interior meat overheats and splits the exterior shell. Peanut oil works well due to its high smoke point, preventing rancid flavors during batch frying. Submerging each battered frankfurter for precisely two to three minutes yields an even golden brown coloration across the surface. Excess oil drains efficiently on a wire cooling rack rather than paper towels, which trap steam and soften the crisp exterior crust. Refrigerate leftover cooked corn dogs within two hours of preparation in an airtight container for up to three days. Reheating chilled specimens in a toaster oven at 350 degrees restores the original crunch much better than a microwave.
