State Fair Classic Corn dog
Instructions. In a large pot, heat 2-3 inches of oil to 350 ° F over medium heat. Insert sticks into hot dogs and pat them dry with paper towels. Whisk together the dry ingredients (corn meal, flour, sugar, baking powder and salt). Mix together the wet ingredients (buttermilk, egg, 1 tbsp oil and honey).
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In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
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Place the 1/4 cup of flour in a shallow dish or shallow bowl and roll the hot dogs in it (this will help the batter stick). In a large mixing bowl, whisk together the cornmeal, 1 cup of flour, baking powder, sugar and salt. Add the milk, egg and honey and whisk to combine everything. Pour batter into a tall cup.
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Prepare batter. In a medium bowl combine the cornmeal, flour, sugar, baking powder, and salt. Stir in eggs and milk. Preheat oil and skewer hot dogs. Preheat oil in a fryer or deep saucepan until it reaches 375°F. Insert wooden skewers into one end of the hot dog, leaving enough of the skewer to hold onto. Coat hot dogs.
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Allow some batter to drip off. Preheat the peanut oil in the electric skillet or cast iron skillet to 350-375 degrees, using a digital meat thermometer. Cook the corn dogs three at a time in the hot oil until golden brown on both sides, (about 2 minutes on each side). Turn and remove using long-handled tongs.
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Heat Oil: Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees. Hot Dog Prep: Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside. Cornmeal batter: In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together.
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Instructions. Preheat an electric fryer to 355-360F. Combine the cornmeal, flour, baking powder, baking soda, honey, salt, nutmeg, paprika,and chipotle powder. In another bowl combine the eggs, honey, and buttermilk and beat until well blended. Mix the buttermilk mixture into the cornmeal mixture.
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Here's how to make the best homemade corn dogs with a state fair vibe! The corn dog batter recipe is super simple. RECIPE PREP: In a heavy 1 1/2 quart pot, heat oil to 360°F. Continuously check temperature with a candy thermometer. STEP 1: Dry beef franks with a paper towel. Cut each hot dog into thirds.
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Deep fry for 3 minutes, until golden. Gently but quickly lower each corn dog one-by-one into the hot oil, then deep fry the corn dogs at 350F for 3 minutes, until the outside shell is golden and crisp. You can do this either in a dedicated deep fryer, or in any kind of saucepan or large pot filled with a few inches of oil, or your frying fat of.
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Heat oil over medium-high heat until it reaches 360ºF. Line a plate with paper towels. Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil. Fry the corn dog until lightly browned, about 3 minutes. Transfer it to the paper towel-lined plate.
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Skewer each hot dog lengthwise and pat dry with a paper towel. This will help the batter stick to the dogs. Preheat the deep fryer or pot of oil, one inch deep, to 350°F. In a medium-sized bowl, mix together the flour, cornmeal, sugar, and baking powder. Add the eggs to the dry ingredients and slowly stir in the milk.
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Directions. Heat oil in a deep fryer to 365 degrees F (185 degrees C). In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
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State Fair corn dogs come in many varieties, such as classic, all beef, cheddar, jalapeno cheddar, funnel cake, and more - they all work great!; You can use other brands of frozen corn dogs as well, though time will vary slightly based on the thickness. Bar S, Applegate, and Foster Farms are some other common brands; This recipe is designed for full sized frozen corn dogs in the air fryer.
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For the corn dogs. Heat 4 inches of oil in a deep pot to 350 degrees F. Insert the sticks about halfway into the hot dogs. Pat the hot dogs dry with a paper towel. Pour the cornbread batter into a tall glass. Dip a hot dog all the way into the batter until it's coated, then transfer the hot dog to the pot of oil.
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Directions. In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally.
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Specialties: Your local go to for fresh Mochi donuts and Korean corndogs! Established in 2021. Mochinut is a popular brand of Mochi donuts. Our main menus are Mochi Donuts, Korean Rice Flour Hotdogs, Bubble Tea Drinks and Soft Serve. Mochi donut is a donut that originated from Hawaii which is a combination of American doughnuts and Japanese mochi. Mochinut is gaining popularity owing to its.
