Saturday, June 12, 2010

Homemade Corndogs!

So it may not be baking, but it is homemade, and I like homemade! They came out amazing, tasty, and the leftover batter turned into a nice big hushpuppy!!

Prep Time: 15 minutes
Total Time: 20 minutes
Makes: 14-16 corndogs

1 C yellow cornmeal
1 C unbleached flour
1/4 tsp salt
1/8 tsp black pepper
1/4 C honey
4 tsp baking powder
1 egg
1 C milk
1 quart vegetable oil for frying (** I used one gallon and a large stockpot)
1/4 C cornstarch or flour
14-16 all-beef hot dogs
16 wooden skewers

1. Preheat the vegetable oil in a large pot (or stock pot).
2. Mix the cornmeal, flour, salt, pepper, honey, baking powder, egg, and milk with an electric mixer. Stop the mixer and scrape the bowl if necessary.
3. Dry off the hot dogs, and lightly cover in cornstarch or flour.
4. Skewer the hot dogs.
5. Dip the hot dogs in the batter until absolutely covered in batter.
6. Drop the freshly dipped hot dog into the hot oil for roughly 2-3 minutes until the outside is nice and golden brown.
7. Pull the corndog out of the oil and let it dry on some paper towels.
8. I poured the leftover batter straight into the hot oil to make the hushpuppies. Attempt it all in one shot, because it will come out looking more like funnel cake than a hushpuppy.

This is a homemade hushpuppy. If you make them, and one comes out this big, cook it longer than you would think. The inside of mine was still uncooked, and I would have preferred a crunchier outside.

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