Bradley's Homestead

Simple Recipe with Easy Steps…

This was the perfect Saturday afternoon recipe for hubby and me to team up and cook together. We had no idea what the outcome was going to be since we got it from a Pinterest Video. It’s always something about the videos that make recipes appear simple and give us the confidence that we can accomplish it too. Then we start and quickly realize that it takes a few more steps not recorded or some hidden talent in order to execute it with perfection. However, I am thrilled to say Makinze Gore with delish did an excellent job with this recipe. Of course, I am known to alter recipes and I might have done a few things different but the success of the outcome still goes to her and I will NEVER eat grocery store frozen corn dogs again. It takes effortless time to make.

Ingredients:

• 8 HOT DOGS (she used 12)
• 1 cup ALL-PURPOSE FLOUR
• 3/4 cup CORNMEAL
• 1 tbl GRANULATED SUGAR (she used 3 tbl)
• 1 tsp BAKING POWDER
• 1 tsp SEA SALT (she used kosher salt)
• 1 tsp BAKING SODA (she used 1/2 tsp and I accidentally used to much)
• 1/4 tsp GROUND BLACK PEPPER
• 1/4 tsp CAYENNE PEPPER
• 1 cup BUTTERMILK
• 2 EGGS
• VEGETABLE OIL
• KETCHUP & MUSTARD FOR SERVING

Directions:

1. Put hot dogs on wooden skewers. (Measure pot because you may need to trim skewers.)

2. Whisk dry ingredients together: flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.

3. Whisk buttermilk and eggs then pour into dry ingredients.

4. Mix all ingredients together mix until blended.

5. Pour mixed batter into a glass.

(This is helpful ensuring your hot dogs are completely coated.)

6. Add oil to pot or fryer. (Pot needs to be deep enough for deep frying.)

7. Heat oil to 375 degrees and dip battered hot dogs in batter.

8. Cook for 4-5 minutes or until golden brown.

9. Remove cooked corn dogs to a cooling rack and allow to cool before serving.

10. Serve with ketchup and mustard.