Corn Dog Fries
This recipe first appeared on allrecipes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
These corn dog fries are crispy, surprisingly light, and even more snackable than their state-fair cousin. Thin strips of hot dog are coated in cornmeal batter, fried until golden, and made for dunking in ketchup and mustard.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Pat hot dogs dry with paper towels and place in an even layer on a large plate or small baking sheet.
Freeze the hot dog strips until firm, at least 30 minutes.
Meanwhile, pour vegetable oil to a depth of about 2 inches into a medium Dutch oven. Heat over medium to 375 degrees F (190 °C) (190 degrees C (375 °F)).
Whisk together corn muffin mix, egg, buttermilk, cornstarch, garlic powder, salt, and smoked paprika in a medium bowl until a thick batter forms.
Working in batches, dip frozen hot dog strips into the batter, allowing excess to drip off.
Carefully add the battered strips to the hot oil.
Fry, turning occasionally, until the batter is deep golden brown and crisp and hot dogs are heated through, about 2 to 3 minutes.
Transfer corn dog fries to a paper towel-lined baking sheet to drain.
Serve immediately with ketchup and mustard for dipping.
Notes
Freezing the hot dog strips for at least 30 minutes is a critical step to ensure the batter adheres properly and the hot dogs don't overcook before the batter becomes crispy.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1334
- Protein
- 12 g
- Carbs
- 33 g
- Fat
- 130 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
