Hella good corn dogs!

Subject: Hella good corn dogs! Sat Sep 12, 2009 9:54 am

State Fair Corn Dogs!!

Seriously, corn dogs are the absolute best. Specially when they're made with just the right amount of cornmeal and not too much where it's all gritty when you eat it. *shudders*

So, here's the deal ya'll..B and i do alot of cooking. We find recipes from everywhere, and use them as a base to start..then add, tweak and change it till it's perfected. It's what everyone should do when cooking and creating IMO. It's how you learn for real.

So we found this recipe, and have added, tweaked and changed a few things to make it ours. I think, you'll love them. Wickedly good!

Ingrediants:

1 Cup cornmeal
1 3/4 Cups flour
1/3 Cup sugar
2 tsp salt
2 tsp baking powder
1 egg
1 1/2 Cups milk. (add it slowly and watch the consistancy. some may prefer a thinner batter, some may prefer a thicker batter. WE used 1.5 Cups,
but you may want more/less.)
1 tbsp honey

24 hotdogs (whole or cut up into bite size pieces)
24 wooden skewers (or use chopsticks. they are squared and the weiners won't rotate on them)

Directions:

Combine cornmeal, flour, baking powder, salt, egg, honey and sugar.
Add milk until batter has a pancake like consistancy. (NOTE: If the batter is too thin, it won't stick to the dogs. Too think, batter will crack when you fry.)
Dry off dogs with papertowel to remove any excess moisture. Roll them in flour before dipping into batter.
Heat 2-3 inches of oil in a deep pan or frying skillet. 370 degrees F.
Dip weiners into battter, rolling to coat evenly. (TIP: From Alton Brown, use a large cup to "dunk" the weiners into the batter. Results in better coverage and less messy.)
Fry until golden brown, remove and drain on papertowel, allowing to cool slightly before serving.

Another TIP: Use the left over batter and make fritters! By adding any variety of things to the batter (jalapenos, corn, green onions, chives..ect.) and then dropping like small balls into the oil. Perfect lil snack!