Homemade Corn Dogs ...for International Incident Party: Hotdogs

Hotdogs...love 'em or loathe 'em?  Caught somewhere in between?  I guess I'm an in-between-er in this debate.  I like them.  I've had boring ones and ones to swoon over.  Used them as an ingredient and as the star of the show.  Well, when I found out that the International Incident Party at Jeroxie this month was all about the Hot-diggity-dog, I knew I had to be in on it.  And I knew it would be the perfect opportunity for me to try making corndogs at home.  When Chris at Nibble Me This mentioned they were a favorite fair food of his and then proceeded to make them...I knew I wouldn't take me long to follow suit.  I mean.  I fall in the love 'em category when we're talking about a good corndog!  Funny thing though...I don't ever remembering ordering one at a fair.  Hmmm.  So I found myself wondering where I did normally order them.  I came up with the conclusion that I didn't order them anywhere.  I ate them in cafeterias.  Wha..!?  Or cooked them from frozen.  Double Wha..!?  Yeah.  Time to remedy that situation.  So basically...what I'm trying to spit out here...is that I'm making corndogs from scratch from now on.  And probably ordering one from the fair come summertime.

Corn Dogs

adapted ever-so-slightly from Nibble Me This

makes: ~ 8-12 dogs

1 c. all-purpose flour

½ c. yellow corn meal

1/3 c. sugar

1½ tsp. baking powder

1 tsp. Kosher salt

1 tsp. paprika 

¾ c. milk

1/4 c. yellow mustard

1 egg

2 tsp. vegetable oil

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oil for frying (I used coconut oil)

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8-12 hotdogs

skewers

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Mix the dry batter ingredients in a mixing bowl. Add in the liquid ingredients and mix thoroughly, then allow to sit for a few minutes.  Pour it into a tall, deep, narrow vessel for ease of dipping.

Preheat 2" oil in a wide pan w/ deep sides (or deep fryer or Dutch oven) to 375° F. 

Using paper towels, dry off your hot dogs.  Slide each onto a skewer.  Dip and twirl for a few seconds to let the excess batter slide off.

Place gently into the hot oil and allow to fry for ~2 minutes for a texture that is golden brown and a bit soft...add another minute or so for a darker, crisper crust.

I've always been one to do a half mustard-half ketchup dip.  Although I'm not against dipping in one or the other...or other condiments altogether...I just like 'em like that.  Pick your poison!

I made twelve corndogs before I ran out of dogs, so I had some left over.  I decided to try freezing them.  You know, just to see what would happen.  I layed them out on a parchment lined sheet until frozen, then transferred them to a freezer bag.  When it came time to re-heat, I put them in a preheated 350° F oven for ~15 minutes.  It works!!

*This post is linked to:

*re: DHoHD- Corndogs (fried food in general) is pretty horribly decadent.  Right!?