Say goodbye to summer with these Labor Day Corn Dogs!
INGREDIENTS
Servings: 1
Oil for deep frying
1 quart (4 cups)
All-purpose flour
1 cup
Yellow cornmeal
2/3 cup
White sugar
¼ cup
Baking powder
1 ½ tsp
Salt
1 tsp
Bacon fat
2 tbsp
1 egg, beaten
Buttermilk
1 ¼ cups
Baking soda
½ tsp
Hot dogs
2 pounds
Wooden sticks
DIRECTIONS
- Heat oil in a fryer to 375° / 190° / Gas Mark 5.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and stir the mixture thoroughly. Add melted bacon fat and stir until well combined.
- Make a well in the center of the bowl and place the beaten egg, buttermilk, and baking soda in it.
- Mix the ingredients thoroughly until the mixture is well-blended.
- For the batter to stick better, use paper towels to pat the hot dogs dry. Insert wooden sticks into the ends and dip the hot dogs into the batter (one at a time).
- Deep fry several corn dogs at a time until they’re brown. Drain the fried corn dogs and paper towels and serve immediately.
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