Ingredients for California Corn Dogs
- 1 ½ cups all-purpose flour
- Yellow Cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- Nonfat Milk
- 2 large egg yolks
- Turkey Hot Dogs
- Vegetable Oil
- Sticks
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How to Make California Corn Dogs
- Preheat oil to 375°F (190°C) in a large pot or deep fryer.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 2 tablespoons sugar, 1 teaspoon salt, and 1 teaspoon baking soda.
- In a separate bowl, whisk together 1 cup milk and 2 large egg yolks.
- Gradually add the wet ingredients to the dry ingredients, mixing on high speed until a smooth batter forms.
- Pat 10 hot dogs dry with paper towels. Insert the thin end of a chopstick halfway into each hot dog.
- If using a pot, carefully dip 3-4 corn dogs at a time into the batter, turning to coat evenly. Let excess batter drip off.
- Gently lower the corn dogs into the hot oil, rotating slowly to ensure even cooking.
- Cook for approximately 5 minutes, turning occasionally with tongs to ensure even browning.
- If using a deep fryer, carefully lower the corn dogs into the hot oil, using the lid to help submerge them if needed. Fry until golden brown.
- Remove the corn dogs from the oil and drain on a wire rack or paper towels to remove excess oil.
- Repeat steps 6-10 with the remaining corn dogs.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
49g
Fat
114g
Carbs
11g
