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ingredients Vegetable Oil for Deep-frying
instructions Fill a countertop fryer with oil or pour 21⁄2 inches of oil into a large Dutch oven. Heat the oil to 350°F. (The oil is ready when a 1-inch cube of white bread cooks to golden brown in 40 seconds.)
instructions Preheat the oven to 275°F and place a cooling rack over a baking sheet (to keep the corn dogs crispy after frying).
ingredients 1 cup Flour 2 tablespoons Superfine Sugar 2 teaspoons Baking Powder 2 teaspoons Dry Mustard 2 teaspoons Sweet Paprika 1 teaspoon Cayenne Pepper 1 teaspoon Onion Powder or Granulated Onion 1 teaspoon Garlic Powder or Granulated Garlic 3/4 cup Cornmeal 1 Large Egg 1 to 1 1/2 cups Milk Kosher Salt and Pepper
instructions Meanwhile, sift the flour, sugar, and baking powder into a bowl. Stir in the mustard, paprika, cayenne (if using hot sauce, add it to the wet ingredients), onion powder, garlic powder, and salt and pepper. Stir in the cornmeal. In a separate bowl, whisk together the egg, 1 cup milk, hot sauce (if using), and 2 tablespoons oil. Stir the wet ingredients into the dry ingredients with a wooden spoon until smooth. Add up to 1⁄2 cup more milk, if needed, until the mixture has the consistency of pancake batter.
ingredients 8 All-natural Pork or Beef Hotdogs
instructions Pat the dogs dry and skewer them the long way, leaving some of the skewer exposed. Dip the dogs into the batter to coat and fry 2 to 3 at a time to deep golden all over, 4 to 5 minutes. Transfer the cooked dogs to the cooling rack and keep them warm in the oven while frying the rest.
ingredients Mustard or Sauces of Choice
instructions Serve the corn dogs drizzled with mustard or sauce of your choice.
instructions NOTE: For the L’il Devils (Corn Dog Sliders) - Substitute 20 to 24 pork or beef mini hot dogs for the full-size dogs. Use shorter skewers and fry the mini dogs in batches.