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Categories: Appetizers, Main courses

Corn Dogs

Corn Dogs
Los Angeles Times

Baseball managers are remembered for many things. Some are brilliant strategists or superb teachers of the fundamentals. Others are inspirational leaders. I may be the only manager in baseball history who will be remembered mainly for my baking. That's not ... Read more

Total time: 35 minutes | Makes 10 corn dogs
  • 2/3 cup stone-ground cornmeal
  • 1/3 cup unbleached all-purpose flour
  • 2 tablespoons corn flour, optional
  • 1 teaspoon salt
  • Dash white pepper or cayenne pepper
  • 1 egg
  • 2 tablespoons oil
  • About 1/2 cup seltzer or plain water
  • 10 hot dogs
  • Flour, for dusting
  • Oil, for frying

Step 1Whisk together the cornmeal, all-purpose flour, corn flour, salt, pepper, egg, oil and seltzer in a large bowl.

Step 2Insert a wooden skewer in each hot dog, then dust the hot dogs with flour. Roll or dip them in the batter so that they're totally coated.

Step 3Heat 1 inch of oil in a large wok or cast iron skillet to about 375 degrees. Cook a couple of corn dogs at a time until they are lightly browned, turning them over, about 4 to 5 minutes.Drain them on paper towels and repeat with the remaining hot dogs.

Each dog:
460 calories; 973 mg sodium; 79 mg cholesterol; 19 grams fat; 5 grams saturated fat; 56 grams carbohydrates; 18 grams protein; 0 fiber.
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