Tonight’s dinner didn’t start in the freezer, but the leftovers will surely end up there! My oldest son LOVES corndogs. He particularly loves the giant ones he eats at the baseball game with his grandparents. I’m all for fun food on a stick, but sometimes I worry about what is in those darn tasty dogs. (I don’t worry about them when I’m eating them just when I should be doing other things!) Since we’ve been working on eating healthier and watching what is in the food we are eating, I thought homemade corn dogs would be a good item to try. I have to admit, I’ve tried these in the past and failed miserable. The corn part falls off and the things looks like some sort of alien food or something that a small child mixed up and put in the oven. Then I stumbled across a recipe on Pinterest (LOVE THAT SITE, THOUGH IT TURNS INTO A BLACK HOLE!!). The website Out of the Box has tons of recipes for people trying to ovoid boxes foods filled with preservatives and other things most people cannot even pronounce. The recipe is simple. The neatest part is HOW they get the corn batter on the dogs. First, make the batter in a jar (YUP, a quart size jar). Then after sticking the stick on your dog, roll it in flour, and dip it into the jar to coat it. Brilliant! The coating stayed on, and they turned out beautifully. My son said, “WOW! Those look Yummy!” I got to use healthier turkey dogs and everything in the batter I could pronounce. Success!! The leftovers will be frozen and make for quick and easy lunches, or dinners when dad is at work. Enjoy the recipe!
SERVES: 8 corn dogs
TIME: Prep- 6 min
Cook – 3 to 5 minutes per batch
SUPPLIES: large pot (preferably wide and deep), fry thermometer, quart jar w/ lid, wood skewers
- 1 1/4 C corn meal
- 3/4 C whole wheat pastry flour, plus 1/2 C for dredging
- 1 1/2 tsp aluminum-free baking powder
- 1/2 tsp sea salt
- 2 tbsp honey
- 2 eggs
- 3/4 C whole milk
- 8 hot dogs
- 8 wood skewers
- Vegetable oil or grapeseed oil for frying (approximately 2 quarts)
- Preheat 1-2″ oil in large pot to 375 degrees.
- Skewer hot dogs.
- Place cornmeal, flour, baking powder and salt into the quart jar. Secure lid and shake until ingredients are combined.
- Add eggs, milk and honey. Shake again until mixed thoroughly. Open jar and give batter a few stirs with a spoon to make sure all ingredients are incorporated.
- Pour reserved 1/2 C flour onto plate and roll skewered hot dogs in flour to coat.
- Dip hot dogs into jar several times to coat with batter making sure all parts of floured hot dog are coated. Let excess batter drip off.
- Place corn dog in 375 degree oil and cook until golden brown.
- Remove to paper towel lined plate.
Total Time: 9 to 11 minutes
- Let corn dogs come to room temperature, then place in plastic freezer bag and freeze.
- Corn dogs can remain in freezer for up to 3 months.
- Preheat oven or toaster oven to 350 degrees.
- Bake corn dogs for 10-15 minutes, turning occasionally.