TROY RAY Recipe

French Fry Corn Dogs

By TROY RAY TROYRAYNYC


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!


Recipe Rating:
 1 Rating
Serves:
4 to 12
Prep Time:
Cook Time:

Ingredients

1 c
yellow cornmeal, fine grind
1 c
all purpose flour
1 c
whole milk
3
eggs, beaten
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
cornstarch
1 pkg
crinkle cut french fries, thawed & cut into 1"+ pieces
Kitchen Crew

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Directions Step-By-Step

1
Whisk together cornmeal, flour, milk, eggs, sugar, baking powder and pepper to create batter.
2
Preheat oil in Dutch oven or large saucepan to 350 degrees.
3
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.
4
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.
5
Serve with plenty of ketchup and classic yellow mustard . . . 1,000 Island dressing is killer, too! Enjoy!!