DIY is so much better than frozen!
Prep Time: 15 Mins
Cook Time: 5 Mins
Total Time: 20 Mins
Servings: 6
Ingredients
1 cup yellow cornmeal
1 cup all purpose flour
2 tablespoons granulated white sugar
1 tablespoon baking powder
½ teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon cayenne pepper
⅛ teaspoon freshly ground black pepper
1 large egg
1 cup milk (+ more, if needed)
1 quart canola oil
Six 6-inch wooden skewers
One 16-ounce package smoked beef hot dogs
Instructions
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic, salt, cayenne pepper and black pepper until thoroughly blended. Add the egg and milk, and stir until combined. Pour the batter into a tall glass until 1.5-inches from the rim of the glass.
Heat the oil in a deep skillet over medium heat until hot. Insert skewers 3-inches into the center of the hot dog, leaving 3-inches exposed for the handle. Dip the corn dog into the tall glass until thoroughly coated on all sides. Gently place 2 to 3 corn dogs into the hot oil, and turn using tongs, until golden brown on all sides. Remove the corn dogs from the oil and place on paper towels to drain. Repeat with the remaining hot dogs. Serve.
Nutrition
Calories: 644kcal
Carbohydrates: 44g
Protein: 16g
Fat: 45g
Saturated Fat: 12g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 24g
Trans Fat: 0.1g
Cholesterol: 78mg
Sodium: 1210mg
Potassium: 284mg
Fiber: 3g
Sugar: 8g
Vitamin A: 146IU
Vitamin C: 0.1mg
Calcium: 185mg
Iron: 3mg
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