French Fry Corn Dogs
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|1 c||yellow cornmeal, fine grind|
|1 c||all purpose flour|
|1 c||whole milk|
|2 Tbsp||light brown sugar|
|2 Tbsp||kosher salt|
|2 tsp||baking powder|
|1 1/2 tsp||white pepper, ground|
|peanut oil for frying|
|16||your favorite hotdog|
|16||skewers or separated chopsticks|
|1 pkg||crinkle cut french fries, thawed & cut into 1"+ pieces|
New York City, NY (pop. 8.2M)
Member Since Apr 2012
Oddly enough, I discovered this decadent treat on the streets of Seoul! I've since copied the recipe and every time I make them, they're met with smiles and watering mouths!
Whisk together cornmeal, flour, milk, eggs, sugar, baking powder and pepper to create batter.
Preheat oil in Dutch oven or large saucepan to 350 degrees.
Skewer hotdogs and roll in cornstarch; shaking off excess. Place thawed french fry pieces in casserole dish. Dip hotdogs in batter and coat completely; then roll and "coat" with the potatoes.
Carefully place dogs in hot oil, working in batches of three to four. Do not overcrowd. Fry for 5 to 7 minutes, until deep, golden brown. Place on paper towels to drain off excess oil and salt lightly with kosher salt. Repeat process until complete.
Serve with plenty of ketchup and classic yellow mustard . . . 1,000 Island dressing is killer, too! Enjoy!!