County Fair Corn Dogs
Created by KittenCal on December 13, 2011
- Servings: 0
- Prep Time: 15m
- Cook Time: 0m
- Recipe #3497
Ingredients
- 2 pounds large size hot dogs
- Wooden sticks
- 1 quart of oil for deep-frying
- Batter:
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons yellow cornmeal
- 1/4 cup white sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons seasoned salt
- 1/8 teaspoon cayenne pepper, optional or you may increase to heat level
- 2 tablespoons melted shortening
- 1 egg, beaten
- 1 1/4 cups buttermilk
- 1/2 teaspoon baking soda
How to Make
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Step 1: In a deep-fryer heat oil to 365 degrees F.
-
Step 2: In a large deep bowl combine flour with cornmeal, sugar, baking powder, seasoned salt and cayenne pepper; stir in the melted shortening
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Step 3: In a small bowl whisk the egg with buttermilk; add to the flour mixture along with the baking soda; mix with a wooden spoon until smooth and well combined.
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Step 4: Pat all hotdogs dry using paper towels, then insert 1 wooden stick into each hot dog.
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Step 5: Holding the stick dip into the batter one at a time allowing excess batter to drip off. Deep-fry one or two at a time in hot oil until lightly browned. Drain on a rack or paper towels.
Nutritional Facts
- Serving Size: 1 (1601.7 g)
- Calories 4582.2
- Total Fat - 300.4 g
- Saturated Fat - 49.9 g
- Cholesterol - 420.9 mg
- Sodium - 9441 mg
- Total Carbohydrate - 300.7 g
- Dietary Fiber - 8.1 g
- Sugars - 148.6 g
- Protein - 175.4 g
- Calcium - 2907.6 mg
- Iron - 6.3 mg
- Vitamin C - 8.7 mg
- Thiamin - 1.2 mg