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My review
Corn Dogs
SUZZANNA
"I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard."
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Ingredients
40 m servings 318 calsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 318 kcal
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- 16%
- Fat:
- 22.9 g
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- 35%
- Carbs:
- 19.2g
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- 6%
- Protein:
- 8.6 g
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- 17%
- Cholesterol:
- 43 mg
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- 14%
- Sodium:
- 776 mg
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- 31%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 589728 Ratings
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Most helpful positive review
7/16/2009
As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn d...
Most helpful critical review
6/22/2010
used all beef frankfurters. the taste was okay. it wasn't crunchy though. maybe next time i will fry it longer and add some spices like cayenne pepper or red pepper flakes to the mix
Most helpful
Most positive
Least positive
Newest
10/27/2008
As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn d...
6/8/2006
These are awesome. Since the hot dogs are smooth, you need to roll them in flour first. This will help keep the batter on. I poured the batter in a mason jar (quart size) and dipped the hot dogs...
2/3/2008
Very yummy. I've found that putting the prepared batter in a drinking glass helps ease the process... it's the perfect size tool to batter a hot dog!
4/19/2007
I loved that I could use good quality kosher hotdogs. You don't always know the quality of meat that are in those at the fair!! I precooked the hotdogs first in boiling water for 7 min. I the...
6/15/2007
Wonderful recipe!!! Roll your hotdog in corn starch first. It will prevent your batter from slidding off.
1/23/2003
Quick and delicious! Make mini's by cutting the wieners first, and using the fry daddy. I may never buy frozen corn dogs again. THANKS
7/14/2002
I was really surprised when I found out that I had everything to make homemade corndogs on hand. I substituted honey for the sugar and skipped the black pepper and they turned out great. I mad...
9/17/2006
Tasted great! My husband was raving!!! Dry the dogs before coating and the batter sticks just fine. YUMMY!
1/7/2010
OK so I broke down with the healthy eating-1 day/week won't hurt. Made these to keep the family from revolting against me. They are great-the recipe receives 4 stars b/c the tips to make them ca...