Homemade Corn Dogs

One of Steve and I’s favorite places is Disneyland.  I know it sounds super cliché, but other than home, it is one of our happiest places.  We have been going at least once a year ever since we got together and we always have the best time.  And we’re actually thinking about going again this year on our 3^rd year Wedding Anniversary!  One of our favorite things about Disneyland is the food.  It’s the only place we can eat corn dogs, giant pickles, pineapple frozen yogurt {and much more!} without feeling guilty.  Now how that not be the happiest place on earth!

To tell you the truth, the corn dogs are on our favorites!  It’s this famous Red Truck that sells these corndogs that are so tasty.  These are the only corn dogs I eat.  Ever.  When I’m at home I never eat corn dogs.  I never eat hot dogs.  I really never even eat fried foods.  But one day I thought, why not try to make these corndogs at home.  It can’t be that hard – it’s just batter and hot dogs fried in oil.  Easy peasy.

And they were just as easy as I thought!  The batter takes 2 minutes to throw together and all you do is dip the hot dog in the batter and then place it in the hot oil to fry.  To make these even better, I made them into Mini Corn Dogs.  I love making things in mini-size; I just think they look so much cuter and more appealing.  I definitely think their size make them taste even better!

These are great for parties.  I’ve already made them at 2 different gatherings.  You just make them earlier in the day and then heat them up right before the party.  People love them!  They seriously eat them all up in minutes!

Oh, and these can be easily adapted to be Gluten-Free.  All you do is replace the All Purpose Flour with an All-Purpose Gluten-Free Flour.  That's it.

Enjoy!

Homemade Corn Dogs

{Can be made Gluten-Free}

For Printable Recipe, Click here!

Makes: About 32 Mini Hot Dogs*

1 cup Corn Meal

1 cup All Purpose Flour (To make these Gluten-Free, use Bob Reds Mill Gluten-Free All Purpose Flour instead)

Pinch Salt

Pinch Fresh Ground Pepper

¼ cup Sugar

1 tablespoon Baking Powder

1 Egg, Lightly Beaten

1 cup Milk

1 tablespoon Honey

About 16 Regular-Sized Hot Dogs, Cut in half

½ Gallon Canola/Vegetable Oil, For Frying

About 16 Lollipop Sticks (Large Toothpicks work great too)

Heat the oil in large pot, or dutch oven, until it reaches 375 degrees.  Also, preheat the oven to 250 degrees F.  Line a cooling rack with paper towels and place on top of a baking sheet.  Place the cooling rack next to pot of oil.

In a medium bowl, whisk together the cornmeal, all purpose flour, salt, pepper, sugar, and baking powder.  Make a well in the center and add the egg, milk, and honey.  Mix until all the ingredients are fully incorporated and the batter is smooth. 

Roll the hot dogs on a paper towel in order to get rid of the excess water.  Place a lollipop stick in the center of the cut-end of each hot dog.  Grab one hot dog by the lollipop stick and carefully dip it into the batter, making sure to cover the hot dog completely.  Carefully lower it into the hot oil.  Repeat with 3 more dogs, that way you have 4 hot dogs in the hot oil at once.  Allow the corn dogs to cook until they turn a golden brown, about 4-5 minutes – Make sure you carefully turn the hot dogs so they cook evenly in the oil.

Using a slotted spoon, carefully remove 1 corn dog at a time and place on the paper towels.  Repeat frying the corn dogs, four at a time, until you run out of hot dogs or batter.  Once you have finished drying all the corn dogs, place the corn dogs in the oven to quickly warm them up.  Serve immediately, with ketchup and mustard for dipping.

These last up to 1 week in a sealed container in the refrigerator.  To heat them up place the corn dogs in the oven until they are warm inside and out. 

*You can make these as normal, full-sized corn dogs by following the same method as above just not cutting the hot dogs in half. 

Recipe from Bakingdom.