Corn Cob Puppies (Corn Dogs)

Corn Cob Puppies (Corn Dogs)

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Lewis Miller
Recipe by  Lewis Miller

“This is my own tried and true original corn dog recipe that I have tweaked and modified to my own personal taste. If you like fair dogs, you will love these! After cooking, place corn dog on a towel on a paper plate or wrap in a towel, top with mustard or ketchup, and enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 8 corn dogs

Directions

  1. Place hot dogs into a large pot of simmering water and keep hot.
  2. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.
  4. Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.
  5. Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. Alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil.

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Reviews (3)

Rate This Recipe
Baking Nana
12

Baking Nana

The kids enjoyed these - thanks for the tips of rolling the corn dogs to set the batter. I had really long dogs, so I cut them in half and that worked much better fitting them in the pan. Thanks.

Janet Shum
7

Janet Shum

These are good, it does have a thicker dough that adheres to the hot dogs. We liked the flavor also. Thanks for sharing!

Cole
6

Cole

Omg! These were fabulous. So good, just like the ones from the fair.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 519 cal
  • 26%
  • Fat
  • 32.6 g
  • 50%
  • Carbs
  • 43.6 g
  • 14%
  • Protein
  • 13.1 g
  • 26%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 1440 mg
  • 58%

Based on a 2,000 calorie diet

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