Citizen Reporter
Reporter
2 minute read
31 Dec 2021
4:10 pm

31 days of Christmas: Delicious homemade corn dogs

Citizen Reporter

In our 31 days of Christmas series, we will be giving you delicious, wholesome holiday recipes to recreate throughout the festive season.

Delicious homemade corn dogs. Picture: iStock

We have come to the end of our 31 days of Christmas series, and we are ended off the festive season with a bang with these fresh, delicious and easy to make homemade corn dogs.

Dip your corn dogs in the condiments of your choice, and pair them with a fresh and yummy side salad for a much more filling meal.

If you are hosting a New Year’s Eve gathering or party, then these would definitely be perfect to serve to your party guests.

Homemade corn dogs

corn dogs
Delicious homemade corn dogs. Picture: iStock

Ingredients

  • 12 hot dogs, we used turkey hot dogs
  • 12 sticks
  • Peanut oil, canola oil, or vegetable oil for frying
  • Ketchup and mustard to serve

For the batter

  • 1 1/2 cups of fine yellow corn meal
  • 1 1/4 cups of all-purpose flour
  • 1/4 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 1 3/4 cups of buttermilk
  • 1 large egg
  • 1 tablespoon of olive oil or vegetable oil
  • 1 tablespoon of honey

ALSO TRY: 31 days of Christmas: Cranberry brie and baked feta bites

Instructions

  1. Pour 7cm of oil in a large pot or dutch oven and heat to 176˚C over medium heat.
  2. Pat dry with paper towels. Insert sticks into hot dogs.
  3. Whisk together dry ingredients (corn meal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 tablespoon oil and honey). Combine wet and dry ingredients and whisk to combine.
  4. Pour batter into a drinking glass almost to the top and dip hot dogs. Put corndog straight down into batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.
  5. Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop into oil (this keeps them from sticking to the bottom of the pot).
  6. Fry 3 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.

This recipe was found on natashaskitchen.com