+
0 (0)

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Whole wheat flatbreads with caramelized onions and dates
Chilled pea soup with fines herbes
Pav bhaji (Spiced mashed vegetables with soft rolls)
Monsoon Cafe Calamari Tempura