My kids love corndogs. I've done several searches and I can't find a recipee. I'd like to cook them up ahead so they will be available for them to heat up for lunch....just like the store bought kind. I just can't imagine that they would be too hard to make. Thanks

-- Amanda in Mo (aseley@townsqr.com), March 16, 2001

Answers

Hi Amanda,

You're right about the lack of recipes. I did a Google search and only came up with one decent recipe. I just found the recipe so can't say if it's any good but from the ingredients it sure looks good. :-)

Here it is:

CORN DOGS

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp. dry mustard
1/2 tsp. salt
1 egg, lightly beaten
6 skewers or sticks
6 frankfurters
1 Tbsp. sugar
1 tsp. baking powder
1/2 cup milk
1 Tbsp. melted shortening

Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly.

Deep fry in oil heated to 375º F. until golden brown--about two minutes. Drain on paper towels.

6 servings

LINK

-- Jim Morris (prism@bevcomm.net), March 16, 2001.

One comment, that I've made before n another thread. DON'T USE PAPER TOWELLING TO DRAIN FOOD ON!!! The stuff is not intended for mouth contact (unlike paper napkins, which are okay for this usage) and are positively dripping with stuff like formeldehyde and other carcingens and crap that they put in to make it more absorbent, and prettier, and sturdier, etc. The stuff is so toxic that commercial food preparers (like the one's who demostrate cooking utencils and products at state fairs, where I picked up this little tidbit) are forbidden to use paper towelling if the food cooked is given out to the public for sampling. Just thought you might want to know.

-- Soni (thomkilroy@hotmail.com), March 18, 2001.

http://www.topsecretrecipes.com/cgi-bin/quicksearch.pl? search=Hot+Dog+on+a+Stick&submit.x=9&submit.y=12

#65, 66, and 67 hot dogs....lots of good others, too

-- Jay (jay@NorthWestUSA.com), March 19, 2001.

hELLO,

-- beverly collet (art_cuisine@hotmail.com), July 14, 2001.

hELLO, Today I am using your recipe for 200 corn dogs stay tuned!

-- beverly collet (art_cuisine@hotmail.com), July 14, 2001.

CORN DOGS Recipe Courtesy of Emeril Lagasse 1 egg, beaten 1 cup whole milk 2 teaspoons Essence, recipe follows 1/2 teaspoon baking powder 3/4 cup yellow cornmeal 1/2 cup flour 2 teaspoons sugar Salt and cayenne 2 pounds andouille or smoked sausage, cut into 4-ounce links 8 wooden skewers 2 cups yellow mustard

Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne. Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly. Gently lay the corndogs in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring for overall browning. Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with mustard.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Yield: 8 corndogs Prep Time: 10 minutes Cooking Time: 20 minutes

-- Dale (DMDM444@aol.com), July 15, 2001.