Author Notes
This is a great recipe to involve the kids in. Making the batter in a quart jar provides for both easy coating of the hot dogs and a fun opportunity for younger chefs to shake up the ingredients. So crank up the summer tunes and turn lunch into a fun activity! —Out of the Box Food
Ingredients
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1 1/4 cups
corn meal
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3/4 cup
whole wheat pastry flour
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1 1/2 teaspoons
aluminum-free baking powder
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1/2 teaspoon
sea salt
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2 tablespoons
honey
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2
eggs
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3/4 cup
whole milk
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8
uncured turkey hot dogs
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8
wood skewers
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1/2 cup
whole wheat pastry flour, for dredging
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2 quarts
canola oil for frying
Directions
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Preheat 1-2? oil in large pot to 375 degrees.
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Skewer hot dogs.
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Place cornmeal, flour, baking powder and salt into the quart jar. Secure lid and shake until ingredients are combined.
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Add eggs, milk and honey. Shake again until mixed thoroughly. Open jar and give batter a few stirs with a spoon to make sure all ingredients are incorporated.
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Pour reserved 1/2 C flour onto plate and roll skewered hot dogs in flour to coat.
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Dip hot dogs into jar several times to coat with batter making sure all parts of floured hot dog are coated. Let excess batter drip off.
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Place corn dog in 375 degree oil and cook until golden brown.
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Remove to paper towel lined plate.
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Corn dogs can be eaten immediately or brought to room temperature and frozen. Reheat frozen corn dogs in 350 degree oven for 10-15 minutes or until hot.
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