Make Ahead

Shaken (not stirred) CornĀ Dogs

August  5, 2011
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
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat 1-2? oil in large pot to 375 degrees.
  2. Skewer hot dogs.
  3. Place cornmeal, flour, baking powder and salt into the quart jar. Secure lid and shake until ingredients are combined.
  4. 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.
  5. Pour reserved 1/2 C flour onto plate and roll skewered hot dogs in flour to coat.
  6. 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.
  7. Place corn dog in 375 degree oil and cook until golden brown.
  8. Remove to paper towel lined plate.
  9. 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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