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Pour 2-3" of oil in a large pot or dutch oven and heat to 350˚F over medium heat. Pat dry with paper towels. Insert sticks into hot dogs. Whisk together dry ingredients (corn meal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey).
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Directions. In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels. In a large bowl, sift together the cornmeal, flour.
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Watch how to make this recipe. Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and.
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Directions. Heat oil in a deep fryer to 365 degrees F (185 degrees C). In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
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In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
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Heat Oil: Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees. Hot Dog Prep: Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside. Cornmeal batter: In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together.
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Directions. Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until smooth. Cover and refrigerate until needed. Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, about 7 minutes. Remove to a paper towel-lined plate and let rest for 10 minutes.
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Step 2: Make the corn dog batter. In a large mixing bowl, combine cornmeal, 3/4 cup self-rising flour, and the egg. Add in the milk and stir until a thick batter forms. Let stand for 4-5 minutes and then transfer to a tall glass.
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Directions. Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Meanwhile, pat frankfurters dry and insert a skewer into each one. Roll frankfurters in batter until well coated.
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Place the 1/4 cup of flour in a shallow dish or shallow bowl and roll the hot dogs in it (this will help the batter stick). In a large mixing bowl, whisk together the cornmeal, 1 cup of flour, baking powder, sugar and salt. Add the milk, egg and honey and whisk to combine everything. Pour batter into a tall cup.
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Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three.
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Step 2 In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats. Step 3 In a large pot.
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Deep fry for 3 minutes, until golden. Gently but quickly lower each corn dog one-by-one into the hot oil, then deep fry the corn dogs at 350F for 3 minutes, until the outside shell is golden and crisp. You can do this either in a dedicated deep fryer, or in any kind of saucepan or large pot filled with a few inches of oil, or your frying fat of.
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Using your fingers, rub the cornstarch evenly over the hot dogs to form a very light coating. Set aside. Step. 3 Whisk together the cornmeal, flour, sugar, baking powder, salt and red pepper in a medium bowl. Whisk together the milk, vegetable oil, honey and egg in another bowl.
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Step 2: Make the batter. In a bowl, whisk together dry ingredients, buttermilk, and the egg. Once fully mixed, transfer to a tall quart-sized glass. Step 3: Fry corn dogs. Working one at a time, dip each skewered hot dog into the batter. Then, gently drop the skewer hot dog into the heated oil.
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4 hot dogs. To make the batter, mix the dry ingredients in a large mixing bowl. 1 cup cornmeal, 1/2 cup all-purpose flour, 2 tbsp sugar, 1/2 tsp baking powder, 1/4 salt. Stir in the milk and egg.