Corndog Casserole
February 16, 2017
Deviled Dogs
February 16, 2017
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Dry Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2 tablespoons dry, unhopped malt extract
  • 1 1/2 teaspoons baking powder

Liquid Ingredients

  • 1/2 cup buttermilk
  • 1/4 cup domestic beer
  • 1 large egg

And The Rest

  • 8-pack of hot dogs
  • Wooden skewers
  • 2 cups of more of cooking oil
  1. Mix the dry ingredients together in a mixing bowl.
  2. In a seperate dish, beat together the egg, beer, and buttermilk until frothy.
  3. Add egg mixture to dry ingredients and blend until batter thickens.
  4. Wait 5 more minutes for the batter to set up, if necessary.
  5. Skewer hot dogs.
  6. Heat oil to 350F.
  7. Pour batter mix into a tall glass.
  8. Dunk one dog at a time into batter mix, swirl, lift and let excess batter drip off back into the glass.
  9. Lay the battered dogs (just a few at a time) down into the oil and turn until they are golden brown.
  10. Remove and drain on paper towels.

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