Homemade Corndogs and Coleslaw
Alright, the weather is warmer, the sun is out, everything is green and we are getting a taste of what is to come- SUMMER !!
We love going to Sonic drive-in and grabbing a corndog and a slush for a quick lunch/ treat. But, I thought, maybe I can make my own at home. Yes it's a little bit of work, but it's so worth it ! My kids compare these corndogs to those at Disneyland and the Fair. I, honestly, wouldn't say that but they are pretty tasty!!
I've used a couple of different recipes in the past and I like this one the best. You can also use Jiffy Cornbread mix ( instead of the flour and cornmeal) .
Ingredients
1 1/2 C yellow cornmeal
1 1/2 C flour
1/4 C sugar( up to 1/2 C if you like it sweeter )
1/2 tsp Cayenne pepper
1 tsp paprika
1 tablespoon baking powder
1/2 tsp salt
1 egg
1 1/2 C buttermilk ( or make your own buttermilk- 1 1/2 C of Milk with 1 1/2 tablespoon of vinegar )
1 tblspoon melted butter
10 -12 Hotdogs
10 wooden skewers ( we used chopsticks once too ! )
Canola or Vegetable oil for frying ( about 2 quarts or more depending on the size of your pan/pot)
Flour for dusting hotdogs
Directions
1. Add all dry ingredients to a large mixing bowl.
Whisk together until all blended
2. Add wet ingredients and mix very well. Consistency should be that of a thick pancake batter.
3. Let sit for 30 min
4. Pat dry hot dogs and carefully place skewers in the hot dogs, without going through the other end.
( Our skewers were too long, and we trimmed the ends so that they would fit in our frying pan)
5. Lightly dust hotdogs with flour- this will help the batter stick to the hot dogs.
6. Heat oil in pan up to 350*-375* F
* If batter is too thick after resting, add a splash of milk.*
7. Pour batter into a tall glass for dipping.
8. Dip hot dogs into batter, coating evenly, using a slow twisting motion.
9. Carefully place corndogs into the frying oil. Only fry up to 3 at at time to not overcrowd the pan.
10. Fry corndogs for about 6-8 min each. Make sure all are cooking evenly, turning half way through frying.
11. After frying, and all corndogs are a deep golden brown, remove from pan, and set on a cooling rack lined with paper towels.
Continue frying all corndogs.
12. You may keep them warm, in the oven ( do not exceed 300* F ) on a cooling rack, that can sit in a baking sheet.
13. You may use the leftover batter to make small hushpuppies. Just use a small scoop and fry them until golden brown. * You can also add other seasonings to the left over batter, cajun, chili powder, garlic and onion powder. I LOVE adding chopped jalapeños too !
Coleslaw
Here is a great side dish to go with the corndogs, or any summer meal. We make our dressing from scratch ! You will never buy pre made coleslaw dressing again ! ;)Ingredients
1 package of shredded cabbage or broccoli slaw ( Or shred your own cabbage, 1/2 head of green cabbage, 1/2 head of purple cabbage, 3 shredded carrots.)
Homemade coleslaw dressing
1. 1 C Mayonaise
2. 1 heaping tablespoon of sour cream
3. 4 tsp vinegar
4. 1/4 C sugar
6. 1/2 tsp Salt
7. 1/2 tsp black pepper
Directions:
Mix all dressing ingredients in a large enough bowl to fit coleslaw( don't make the same mistake we did once )
Stir very well until all blended together.
Add Coleslaw to the bowl and toss well with tongs. Cover and let sit, in the refrigerator, for at least 30 min)
ENJOY !
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