Hand-Dipped Corn Dogs

Make a little Disney magic in your own kitchen! Crunchy, hand-dipped
corn dogs just like the popular theme park snack.

Corn Dogs
1 cup yellow cornmeal
1 cup flour
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
1 egg
1 cup milk
Vegetable oil for frying
2 pounds hotdogs (about 16)
16 wooden chopsticks
Ketchup and Mustard

Preheat 1 1/2-inches oil in Dutch oven or deep fat fryer to 365 degrees.

Whisk together cornmeal, flour, salt, sugar and baking powder. Add egg and milk, whisk
until batter is smooth. If needed, add additional milk or flour to create a batter that
slightly mounds when poured from a spoon back into the bowl – too thick and batter
sluffs-off, too thin and batter runs off. For easy dipping, transfer batter to a tall glass or
quart jar.

Using a paper towel, pat dry hot dogs; insert chopsticks 2/3 the way through each. Dip
hot dog into batter so batter completely coats. Allow excess batter to drip off for a
couple of seconds; carefully place in hot oil. Fry 2-3 corn dogs at a time for 2-3
minutes, turning as needed, until golden browned. Drain on paper towels; serve with
mustard, ketchup, apple slices and a tall glass of milk.

Corndogs are the iconic symbol of food at State Fairs, Carnivals and Disneyland! Young
and old love them for their sweet crunchy taste and the memories they conjure up. They
are naturally high in fat and calories – to make it a healthier meal serve them with apple
slices and a tall cold glass of milk!

Tip – cold batter sticks better to the hot dog; sprinkling hot dog with flour also helps
batter to stick.

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV

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