Corn Dog Appetizers

This is such a fun appetizer, these corn dogs brings you back to your childhood.  Make sure to have plenty of mustard.  Have an array of different mustards for dipping.   Of course, never forget the wine and just have fun.  Let’s Have Some Fun!

Vegetable Oil for frying

Iron Skillet for frying the corn dogs
1 ¼ cup course ground corn meal
1 cup flour
2 teaspoons of salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cayenne pepper
1 15 ¼ can of Green Giant yellow corn – drained well and placed in a food processor until coarsely chopped
½ cup of chopped onion
1 ½ cup of buttermilk
Cornstarch for dredging the hot dogs
2 packages of 8 beef hot dogs cut into 3rds
( I like to use Nathans)

Fill your iron skillet 1/3 to ½ filled.  Heat the oil to 375 degrees before frying.  In a medium bowl place all dry ingredients except the cornstarch.  Add the wet ingredients one at a time.  Do not over mix and let stand for 15 minutes before dipping hot dogs.

Roll each piece of the hot dog in the cornstarch and then dip into the batter.  Work quickly and place the battered hot dog into the hot oil.  Make sure the hot dog is well coated.  Fry for 4 to 5 minutes until golden brown.  Serve warm dipping in mustard.  I like to drain the hot dogs on white paper towels covered over a cookie sheet to drain off the grease as much as possible.

Enjoy have fun make memories!