Homemade corn dogs

Homemade Corn dog Recipes

Classic Corn dogs

Makes 6 servings

Ingredients:
1 cup low-fat milk
2 medium eggs
1/4 cup canola oil
2 tablespoons granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1-1/3 cups corn meal
2/3 plus 1/2 cup all-purpose flour
1-1/2 pounds hot dogs
Canola oil for frying

Directions:
1. Whisk milk with eggs, oil, sugar and salt until mixed well. Add the baking powder, cornmeal, and 2/3 cup flour and whisk until smooth.

2. Stick popsicle sticks or wooden skewers into one end of each hot dog. Dry the hot dogs with paper towels and dip them in the remaining 1/2 cup flour and shake off excess so only a dusting remains.

3. Meanwhile, heat canola oil in a large pot of deep fryer until it is 375 degrees F.

4. Pour the batter into a tall container or jar and dip each hot dog into batter, swirling to coat fully. Remove battered hot dog, letting excess batter drip off.

5. Immediately place hot dog in hot oil and cook 4 to 5 minutes per side or until each side is golden. Remove cooked hot dogs from oil and let drain on paper towels for at least 5 minutes. Serve with your choice of garnishes.

Bacon Wrapped Corn Dogs

Makes 8 servings

Ingredients:
8 hot dogs
8 slices bacon
1 cup low-fat milk
2 medium eggs
1/4 cup canola oil
2 tablespoons granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1-1/3 cups corn meal
2/3 cup all-purpose flour
Canola oil for frying

Directions:
1. Wrap each hot dog in one slice of bacon. Place hot dogs on a baking sheet and cook about 15 minutes or until bacon is fairly crispy and can stay in place on hot dog. Don’t cook hot dogs fully, because they will finish cooking in hot oil.

2. While hot dogs are cooking, prepare batter. Whisk milk with eggs, oil, sugar and salt until mixed well. Add the baking powder, cornmeal and 2/3 cup flour and whisk until smooth.

3. Meanwhile, heat canola oil in a large pot of deep fryer until it is 375 degrees F.

4. Stick popsicle sticks or wooden skewers into one end of each hot dog.

5. Pour the batter into a tall container or jar and dip each hot dog into batter, swirling to coat fully. Remove battered hot dog and let drip so excess batter falls off.

6. Immediately place hot dog in hot oil and cook 4 to 5 minutes per side or until each side is golden. Remove cooked hot dogs from oil and let drain on paper towels for at least 5 minutes. Serve with your choice of garnishes.

Blue Cheese Corn Dogs

Makes 6 servings

Ingredients:
1 cup all-purpose flour
3/4 cup corn meal
1 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon minced chives
1/4 teaspoon salt
1 tablespoon shortening
3/4 cup milk
1/2 cup crumbled blue cheese
1 egg
Canola oil for frying
6 hot dogs

Directions:
1. Combine flour with cornmeal, sugar, baking powder, chives and salt. Using 2 knives, cut the shortening into the mixture to make a crumbled mixture.

2. In a food processor, combine milk with blue cheese and egg and blend until smooth. Combine blue cheese mixture with flour mixture and mix well.

3. Heat oil in a deep pot until 375 degrees F.

4. Stick popsicle sticks or skewers into the ends of each hot dog. Dry hot dogs off with a paper towel. Pour batter into a tall container and dip each hot dog into batter, letting excess drip off.

5. Place hot dogs in hot oil and cook until golden on each side, about 5 minutes per side. Remove hot dogs and let drain on paper towels.

More kid-friendly summer recipes

• Hot dogs go gourmet
• Kid-friendly grilling recipes
• Grilled pizza