Ree Drummond's State Fair Corn Dogs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups Krusteaz Pancake Mix
2 cups Yellow Corn Meal
2 whole Eggs, Slightly Beaten
6 cups Water, More If Needed To Thin Batter
Hot Dogs
Chopsticks
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Directions: |
Directions:n a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloppy.) Start out by adding 4 cups, then work your way up to 6 cups or more.
Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn.
Insert sticks into hot dogs so that they're 2/3 of the way through.
Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Serve with mustard |
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Personal
Notes: |
Personal
Notes: All my friends know that I love my Food Network "friends" and a cookbook with me as a contributor wouldn't be complete without a recipe from The Pioneer Woman, my hero, Ree Drummond. This one is my favorite and I use it all the time.
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