Beer-Battered Corn Dogs Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Emily Nabors Hall
These crispy corn dogs will rival just about any festival or fair's version. The key here is to work with one hot dog at a time for the perfect golden batter crust.
Ingredients
Canola oil or peanut oil, for frying
6 (8-inch) wooden skewers
6 hot dogs
2 cups self-rising white cornmeal mix
1/2 cup (about 2 oz.) all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup pale beer (such as Budweiser)
Instructions
Pour oil to a depth of 3 inches in a large heavy Dutch oven (at least 9 inches in diameter), and heat over medium-high to 350 °F.
Meanwhile, insert 1 wooden skewer into 1 end of each hot dog, stopping before skewer breaks though opposite end. Pat hot dogs dry with paper towels.
Whisk together cornmeal, flour, salt, sugar, and pepper in a large bowl. Make a well in the center, and add eggs, milk, and beer; whisk until smooth. (Batter will be thick.)
Working with 1 hot dog at a time, dip into batter, spooning over all sides as necessary to completely cover. Quickly lower corn dog into oil, and fry until golden brown, about 2 minutes per side. Transfer to a wire rack lined with paper towels to drain. Let cool 5 minutes before serving. Discard any excess batter.
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