Ultimate Stadium Corn Dogs
Craving crispy, golden corn dogs that rival stadium favorites? Whip up these irresistible treats at homeperfect for game day or any craving!
- Skill Level: Intermediate
- Yield: Makes 6 corn dogs
- Nutritional Information (Per Serving): Serving size: 1 of 6 servings; Calories: 436; Total Fat: 44 g; Saturated Fat: 7 g; Carbohydrates: 7 g; Dietary Fiber: 1 g; Sugar: 0 g; Protein: 2 g; Cholesterol: 10 mg; Sodium: 166 mg
- Total Time: 45 minutes (including resting time)
- Active Time: 25 minutes
Ingredients
- 1 to 2 quarts peanut or corn oil
- One 8.5-ounce box corn muffin mix, preferably Jiffy
- 3 tablespoons milk, plus more if needed
- 1 large egg
- 2 tablespoons pickled jalapeo juice (from a jar)
- Kosher salt, to taste
- 6 hot dogs
- 1/2 cup all-purpose flour
- Your preferred mustard, for dipping
Special Equipment
- Deep-fry thermometer
- 6 wooden chopsticks or 8-inch skewers
Instructions
- Fill a large pot halfway with oil (at least 4 inches deep). Heat over medium to medium-high to 350F. Line a plate with paper towels for draining.
- In a bowl, whisk corn muffin mix, milk, egg, jalapeo juice, and a pinch of salt until smoothlike thick pancake batter. Add milk if too thick. Rest 5 minutes for perfect texture.
- Skewer hot dogs. Dust with flour, shaking off excess. Dip in batter to coat fully. Fry in batches of three, turning occasionally, until golden and crispy, 4-6 minutes. Drain on towels.
- Dive in warm with mustardpure stadium bliss awaits!
