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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
Makes 8 corn dogs
- 1 1/4 cups corn meal
- 3/4 cup whole wheat pastry flour
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons honey
- 2 eggs
- 3/4 cup whole milk
- 8 uncured turkey hot dogs
- 8 wood skewers
- 1/2 cup whole wheat pastry flour, for dredging
- 2 quarts canola oil for frying
- Preheat 1-2? oil in large pot to 375 degrees.
- Skewer hot dogs.
- Place cornmeal, flour, baking powder and salt into the quart jar. Secure lid and shake until ingredients are combined.
- 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.
- Pour reserved 1/2 C flour onto plate and roll skewered hot dogs in flour to coat.
- 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.
- Place corn dog in 375 degree oil and cook until golden brown.
- Remove to paper towel lined plate.
- 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.
- This recipe was entered in the contest for Your Best Fair Food