Nick's Picks: Corndogs

08.29.18 | Nick Finlayson |


8 Hot Dogs

2 Quarts Vegetable oil For frying

Bamboo Skewers

3/4 Cup Yellow Corn Meal

3/4 Cup Flour

1 Tbsp Sugar

2 Tbsp Honey

1/4 Tsp salt

1 1/2 Tsp Baking Powder

1 Egg Beaten

1 Cup Buttermilk

2 Tsp Oil



Heat the oil in a fryer or large pot over high heat. Skewer the corn dogs.

Mix together the rest of the ingredients with a whisk until smooth. It should look like pancake batter. Transfer batter into a tall glass and coat the hotdogs. Remove excess batter and fry for 2 minutes or until golden brown. Drain on a paper towel.

Serve and enjoy!




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