Today I'm sharing something somewhat unique! It's a child well disposed formula, one that my family completely adores! These custom made nectar corn hounds are overly simple to make and taste 100x superior to anything the ones you purchase at the store!
You may believe that creation your very own hand-plunged corn canines would be dull and tedious, yet they're in reality entirely straightforward. You need only a couple of basic fixings (you may even have every one of them close by) for the hitter, some franks and oil for browning. That is it!
To begin, you'll have to prepare the nectar cornmeal hitter. I like to make it in a medium size blending bowl and afterward given it a chance to rest for around 10 minutes with the goal that it gets decent and thick. That is the about the time it'll take for the oil to warm up.
Then, stick the sausage with sweet sticks, wooden sticks, or slim popsicle sticks. I lean toward the sweet sticks or dainty popsicle sticks. When the oil achieves 350 degrees, turn the warmth down and begin plunging and fricasseeing! I like to complete each one in turn, that way I can guarantee every one turns out impeccably.
On the off chance that the sausage has additional dampness on it, you can pat it dry. Plunge the sausage in a tall drinking glass loaded with player. Whirl it around to evacuate any overabundance player. To guarantee that the hitter sticks, you'll need the player to contact the stick or stick you're utilizing. I trust your family will love these as much as we do! They're straightforward, scrumptious and ideal for children!
Also try our recipe Hot Dog Nuggets
These homemade honey corn dogs are perfect as snack or appetizer and are ready to go in just 45 minutes! You'll never go back to the freezer kind!
Ingredients
- ¾ c. yellow cornmeal
- ¾ c. all-purpose flour
- 1 tbsp. granulated sugar
- ¼ tsp. salt
- 1½ tsp. baking powder
- 1 egg, lightly beaten
- 2 tbsp. honey
- ¾ c. buttermilk*
- 2 tsp. vegetable oil
- 12 hot dogs
- 12 wooden skewers, candy sticks or thin popsicle sticks
- 2 quarts vegetable oil, for frying
Directions
- In a large pot or Dutch-oven, heat the 2 quarts of oil to 350 degrees.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk and vegetable oil, stir until combined. Let sit for 10 minutes.
- Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place into the hot oil to fry (I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on).
- I let my corn dog sink to the bottom and then turned it with tongs to ensure that wit was browning evenly on all sides. Cook for about 2-3 minutes (you want to make sure they're fully cooked inside), then transfer to a paper towel lined plate. Repeat with remaining hot dogs (you may have to tilt the glass a bit to get the last few ones fully dipped).
Notes
-If the batter is too thick, just add a splash or two of additional buttermilk.
-You can easily double this recipe!
-These corn dogs freeze really well. Just make sure to let the cool completely before placing them in a ziplock bag. To reheat, bake at 400 degrees for about 15 minutes.
Source : https://bit.ly/2HLPYB6
Read more our recipe Bruschetta Bread
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