RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5488
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| Recipe Name: |
Corn Dogs - Copy - Copy |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8 sets takeout chopsticks, not separated |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Teaspoon pepper, cayenne
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Directions:
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeño, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes. |
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| Nutrition per Serving: |
| Calories: |
385 |
Total Carbs: |
40.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
35.0 |
Fat: |
18.2 |
Protein: |
10.95 |
| Fiber: |
0.38 |
Sodium: |
709.82 |
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