Rachael Ray Every Day

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a few inches of oil in pan or countertop fryer to 350 degrees for frying.

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  • Sift flour, sugar, baking powder seasoned with salt, pepper, mustard, paprika, cayenne (if using), onion, garlic into a bowl, stir in cornmeal. In a separate bowl whisk together egg, milk, hot sauce (if using), 2 tablespoons oil. Stir the web ingredients into the dry ingredients with wooden spoon until smooth.

  • Place a cooking rack over a baking sheet and keep oven on 275 degrees F to keep corn dogs crispy while frying. Pat hot dogs dry, skewer them then inset skewer to dip to coat and fry 2-3 hotdogs at a time in hot oil to deep golden all over, 4-5 minutes. Drain cooked dogs on cooling rack and keep them warm in oven.

  • Serve corn dogs garnished with drizzles of mustard or sauce of your choice.

  • Mini corn dogs -- this batter will coat 20-24 mini (2-3 inch) skinless hotdogs.

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