Ultimate Stadium Corn Dogs Recipe

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

1. 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.
2. 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.
3. 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.
4. Dive in warm with mustardpure stadium bliss awaits!