Spicy Corn Dogs Recipe
Some like it hot! Cayenne pepper and mustard kick things up a notch in this delicious corn dog recipe.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 8 (8 or 9-inch) wooden skewers
- 1 (8 to 1) pound package hot dogs, brought to room temperature
- 1/3 cup flour for coating hot dogs
- 4 cups canola oil for frying
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon ground mustard
[/ingredients-left]
[ingredients-right]
- 1/2 teaspoon ground cayenne pepper
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup + 1 Tablespoon whole milk
- Assorted mustards
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Using clean paper towels, pat each hot dog dry. Insert a wooden skewer into each hot dog, leaving a 2 to 3-inch handle. Roll hot dogs in flour and tap away excess flour.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Preheat oil to 375ºF in a deep fryer, large wok or deep skillet.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]In a medium bowl, whisk together flour, cornmeal, mustard, cayenne, baking powder and salt. In a small bowl, mix egg and milk.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Make a well in the center of the dry ingredients and stir in milk mixture until smooth.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Pour batter into a tall 2-cup glass. Dip hot dogs into batter, using a twirling motion and coating each hot dog well. Allow excess to drip away.[/step-item]
[step-item number=”6″ image_url=”” title=”” ] Deep-fry 2 hot dogs at a time, cooking about 45 seconds on each side or until brown and crispy. Allow oil to return to 375ºF before adding fresh hot dogs.[/step-item]
[step-item number=”7″ image_url=”” title=”” ]Drain on paper towels. Serve with mustards.[/step-item][/step-list-wrapper]
Want more hot dog ideas? Check out 6 Hot Dog Recipes (Plus: 2 Irresistible Dips).