For MONTHS I have been craving a corn dog. Several times I have reminisced with my family over the Veggie Corn Dogs I used to buy in Atlanta. (I’ve even blogged about them on several occasions in my previous blogger life). However, they cringed at the idea of ‘veggie’ anything and cringed again at the idea of a fair style corn dog.
Somehow I happened to wear them down recently with a recipe from Holly at Life in the Loft House and man and I so glad that I did! I mean, look at one of her corn dog pictures…
Once again, I forgot to take my own pictures but you really need to take a look at Holly’s other pictures in her post! She is pretty photography gifted! And, can she make up a recipe!!! The corn dogs were so delicious the first night that we made them again for dinner… the next night.
You need to make these. And, if you are at sea level, you may be able to just do up her recipe without a problem. On the first night we ate these, I was on the phone talking business and the batter sat for about 20-30 minutes, which ended up being a blessing. I learned is that I need to let the recipe sit for AT LEAST 20 minutes so that the corn bread part had time to setup. Otherwise the corn bread just fell off as it was frying.
There were a few minor tweeks [for example, I cut the recipe way down since she make 10 corn dogs… I made 3 and I cut down the sugar and honey] that I made that I will document here, just for posterity, however feel free to drop over to Holly’s site and check out her Corn Dog Recipe and all the other recipes she has up… I have printed off other recipes from her site that we will be making soon.
Kristie’s High Altitude Corn Dog Recipe
- 3/4 cup yellow cornmeal
- 1/2 plus 1/8 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 tablespoon baking powder
- pinch of salt
- 1 egg, beaten
- 3/4 cups whole buttermilk *to make buttermilk just add lemon juice to regular milk – and if this were just for me I would use Soy/Almond milk
- 1 tablespoon vegetable oil
- 1/2 teaspoon honey
- 3 Koegel Vienna hot dogs [only available in Michigan… luckily we have a steady supply!]
- 1 metal skewer
- fryer with oil already in it
- Turn on your fryer to 350 degrees F.
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Stir together.
- In a separate bowl, beat egg, buttermilk, oil and honey.
- Add the ingredients from the liquid bowl to the ingredients of the dry bowl, stir to combine.
- Let the batter sit for 20 to 30 minutes to thicken. VERY IMPORTANT!!!
- Remove hot dogs from package and wipe them dry with a paper towel to help the batter stick to them better.
- Insert the skewer into your first hot dog.
- Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup.
- Immediately place it into the hot oil, while still holding the stick. For us, the hot dog was too long for the fryer so we used a fork to remove the corn dog from the stick so that it could float in the fryer. We were able to fit our 3 corn dogs in the fryer at the same time, so repeat step 5 and 6 with your remaining hot dogs.
- Turn as necessary to brown all sides. Cook for 4 to 5 minutes, or until all sides are a deep golden brown. Remove from fryer and place on paper towels to drain grease.
Note: you could probably make up to 5 corn dogs with this recipe, I generally have to throw quite a bit away…
I love my corn dogs with ketchup and mustard. My brother prefers to dip his in Ranch dressing. Do you have a corn dog dipping preference?? If so, please let me know!!