I love corn dogs. I don’t care if they are one hundred percent unhealthy. Honestly I don’t! They are delicious. End of story. Ya, ya, I know that they are nasty hotdogs coated in batter and fried. Like I previously stated, I don’t care what they are made of or how they are made, they make me happy.
What doesn’t make me happy about them? The price. With six of us eating them for lunch you need two boxes of the suckers and they aren’t cheap! Because of my love to trim our shopping list whenever possible, I had quit buying corn dogs. Note above, where I stated my love for them and the happiness they induce. In other words, I was saving money but we all missed them. So started the search for the perfect recipe. Here is the result of my search with Bobbie tweaks added in for good measure.
Corn Dogs 240 carbs per batch divided by how many hotdogs you use
1 Cup cornmeal 1/4 tsp. baking powder
1 Cup flour 1/4 Cup sugar
1/4 tsp. salt 1 egg
1/8 tsp. pepper 1 Cup milk
12-16 skewers 12-16 hotdogs
Lard or oil for frying
I use a Fry-daddy to cook these in but you could make a skillet work also. Go ahead and turn it on now so your oil is really hot.
Then you add the egg and milk and whisk until it’s smooth.
Now you are going to skewer your dogs. Try to run the skewer the whole way to the top if you can.
Here comes the hardest part of the whole process. Getting the batter to stick on the dogs.
The trick is to get them covered, but not too thickly or the centers won’t cook the whole way. Once they are covered immediately place them in the oil. If you try to prepare them ahead of time, you will end up having to rebatter them. Experience speaking here!
Repeat above steps until your batter and dogs are gone.
Now repeat after me, ” these are homemade without preservatives and fillers therefore they are better for me. The lard did not matter!” Feel better? Good! Because bliss is waiting for you. Go ahead and enjoy!