recepie to make CORN DOGS....and the procedure pleeeease??

Answer 1

Corn Dog Recipe Return to Recipes!!!

Servings: 6 servings


Ingredients


6 ea Frankfurters 1 T Sugar
1 t Dry mustard 1 t Baking powder
1/2 c Milk 1 ea Egg, lightly beaten
1 T Melted shortening 6 ea Skewers or sticks
1 1/3 cups corn meal 2/3 cup flour


Instructions


Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing
well. Add the milk, egg and shortening, mixing until very smooth. Pour the
mixture into a tall glass. Put the frankfurters on sticks. Dip them into
the cornmeal batter to coat them evenly. Deep fry in oil heated to 375
degrees until golden brown, about two minutes. Drain on paper towels.

Answer 2

Corn Dogs Recipe courtesy Alton Brown, 2003
Show: Good Eats
Episode: The Man Food Show

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Special equipment: 8 sets chopsticks, not separated
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25894,00.html

Kicked Up Corn Dogs with Spicy Green Onion Dipping Sauce Recipe courtesy Emeril Lagasse
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26361,00.html

Corn Dogs Recipe courtesy Emeril Lagasse
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_5092,00.html

Oven Corn Dogs Recipe courtesy Emeril Lagasse
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18953,00.html

Answer 3

1 cup milk


2 medium eggs

1/4 cup oil

2 tablespoons sugar

1 teaspoon salt

2 teaspoons baking powder

1 1/3 cups corn meal

2/3 cup flour

1 to 1-1/2 pounds hot dogs

flour for dusting (about 1/2 cup)

Hot Fat for Deep Frying

Popscicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it's a good idea to get your hot fat to heating up. You want the temperature to be about 375°. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.

Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don't want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 12 to 14 corn dogs.

or you can try this one:

This delicious dish has become an all-time favorite at potlucks and trailer parks everywhere. The great thing is that it can be made completely vegetarian with the use of meatless corndogs and chili. Feel free to spice it up with your favorite hot pepper sauce!
8 large corndogs or 24 mini-corndogs
2 cans chili
1 can refried beans
3/4 cup grated cheddar cheese
3/4 cup grated pepperjack cheese
1/2 cup of chopped green onions
Preheat oven to 375 degrees. Combine chili and beans in mixing bowl. Arrange thawed corndogs in an 8x12 baking dish. Pour chili and bean mixture into baking dish. Cover with cheese, and bake for 30 minutes. Add green onion garnish and place under broiler under browned

Answer 4

Try the link below.

Answer 5

CORN DOGS

INGREDIENTS:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil or shortening for deep frying
1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
wooden skewers, popsicle sticks, or toothpicks for cocktail hot dogs
PREPARATION:
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth.
Heat oil in the deep fryer to 360°. Insert a wooden skewer or popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.

Li'l Corn Dogs

1 pound little wieners or smokies (about 48)
2/3 cup yellow cornmeal
1 cup flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup + 1 tablespoon milk
2 tablespoons Shortening
1 egg, slightly beaten
toothpicks
vegetable oil for frying
Dijon mustard

Mix together cornmeal, flour, baking powder, sugar and salt. Stir in milk, then add shortening. Gently stir in egg until mixture is smooth.
Insert a toothpick into the end of each wiener, leaving about one inch of toothpick exposed.
Holding each wiener by the toothpick, dip into the corn batter. With a butter knife, spread the batter over the wiener so it is evenly covered.
Gently drop the wiener into hot oil (360°) in deep fryer and cook until golden. Remove from oil and drain on paper towels. Serve warm with Dijon mustard.
May be prepared, frozen, and stored in freezer bags. Heat frozen wieners for 8-12 minutes at 350 degrees.
Makes 48 corn dog snacks.

Right-Out-of-the-Oven Corn Dogs

Ingredients


3 tablespoons vegetable oil
1/2 cup yellow corn meal
1/2cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Baby Bam (recipe below)
1/4 teaspoon salt
1/2cup buttermilk
1 egg
1/2 cup grated cheddar cheese (about 2 ounces)
14 cocktail sausages, bought fully cooked

Directions

1. Make sure the oven rack is in the center position and preheat the oven to 400 degrees Fahrenheit.

2. Lightly grease the corn-shaped wells of the corn stick pan with 1 tablespoon of the oil, using either a pastry brush or your fingers. Place the pan in the oven to preheat (the pan should heat in the oven for at least 15 minutes).

3. While the pan is heating, put the remaining 2 tablespoons of oil, the cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheese in a mixing bowl and stir with a fork until just combined.

4. Using oven mitts or pot holders, carefully remove the hot pan from the oven and spoon 3 tablespoons of the batter into each well. (This will use up only half of the batter.) Lay 2 cocktail sausages down in the center of each well.

5. Spoon the remaining batter into each well, dividing evenly among them to completely cover the sausages.

6. Bake until golden brown, about 18 minutes.

7. Using the mitts or pot holders, remove the pan from the oven and allow to rest for 3 to 5 minutes before turning the corn dogs out onto a wire rack. Serve hot, with desired condiments for dipping.

Yields 7 Corn Dogs


Kids Corn Dogs

Kids love these country fair treats! They're not hard to make at home, and are great for birthday parties.

Ingredients:
10 hot dogs
1 cup flour
2/3 cup cornmeal
2 tbsp sugar
1-1/2 ts baking powder
1 tsp salt
2 tbsp shortening
1 egg, beaten
3/4 cup milk
Oil for frying

10 wooden skewers

Directions:
In a medium bowl, mix the flour, cornmeal, sugar, baking powder and salt. With a fork, cut in 2 tablespoons of shortening until the mixture resembles fine crumbs.

In a small bowl, combine the egg and milk. Add them to the dry mixture and mix well.

Pat the hot dogs dry with paper towels. Dip hot dogs into the batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop singly or two at a time into the hot oil in a mini-fryer.

Fry until golden, about one minute on each side. Insert a wooden skewer in end of each.

Serve hot and with mustard and ketchup, if desired.
Makes 10 corn dogs