On Wednesdays, MomAdvice shares lots of great finds on her Notebook Experiment. Clear back in March, she shared the link for Homemade Corn Dogs from Chaos in the Kitchen.
I finally got around to making these and they were such a hit in our house, I wanted to share them with you.
Here is the recipe that I used from All Recipes
- 1/4 cup white sugar
- 1 cup all-purpose flour
- 2/3 cup corn meal
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons bacon drippings
- 1 egg, beaten
- 1 1/4 cups buttermilk
- 1/2 teaspoon baking soda
- 2 pounds hot dogs
- wooden sticks
DIRECTIONS
- 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.
I did make some adjustments and they turned out just fine. I used milk instead of buttermilk and I did not add the bacon drippings.
To make them, I started with sticks that I found in the craft department at Walmart. I think they were about $2.60′ish for the whole bag and I have tons leftover.
I inserted the sticks into the hot dogs, laid them on a tray and patted them dry. I used 2 packages.
Next, I did take the advice from Chaos In The Kitchen, which is where I read about making them. I poured the corn meal mixture into a tall glass for ease in dipping. This worked really well.
Now, here is where I went a little wrong, and will do differently next time. I laid the corn dogs on a tray, thinking I would get them all dripped and then fry them. Well, the corn meal mixture wasn’t quite thick enough and it dripped off the hot dogs.
So, then I put them in the frig to chill a little, thinking they would firm up. Which they did, but I still had to re-dip them. I had plenty of corn meal mixture, so it wasn’t a big deal. Then I fried them several at a time, in a large pan. I was wishing I had a large frying skillet, but I don’t, so I made do.
I did not find them to be labor intensive, like Chaos In The Kitchen did. I thought they were fun and the boys thought it was cool to have homemade corn dogs. We will definately be making them again.
For more great blog carnivals, please visit:
~Notebook Experiment hosted by MomAdvice
~Food on Fridays hosted by Ann Kroeker
~Recipe Swap hosted by The Grocery Cart Challenge
I love the idea of dipping them in a tall glass, that is a fantastic tip.
Oh, how fun! If we eat corndogs, I just bake some packaged ones in the oven. I always figured it must be possible to make them from scratch, but never had the gumption to figure out how. Now I know!
Also, we like veggie dogs and buy the Trader Joe’s veggie corndogs. This would allow us to make our own from a veggie dog as the base. Cool idea!
Great tip about the tall cup! I have only made homemade fried corndogs a couple of times. It seems a lot of work for me, but the tall cup tip would solve one of the biggest headaches!
I think I will try them again. Thanks for the great instructions, warnings and tips!
Never thought of trying to do homemade corn dogs!! Very neat – thanks for the pictures!
What a great idea! And they look so much better than the frozen, gross things I’ve bought in the past. Thanks! Gonna try it soon, my kids will love it.
I would have never thought to use a tall cup. What a great idea! I am definitely going to have to try those- YUM! Thanks for linking up this week!!!
One tip I’ve found to get the batter to stick just a little better is to dry each one with a paper towel first. It takes just a little extra time, but I’ve always gotten great results.