Best 6 Corn Dogs On A Stick Recipes

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

CLASSIC CORN DOGS AND CHEESE-ON-A-STICK

Steps:

• **USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**In 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 gloopy.) 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. Do the same with the cheese sticks.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. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.Serve with spicy mustard.

COPYCAT HOT DOG ON A STICK CORN DOGS RECIPE

Steps:

• Combine the flour and cornmeal into your large mixing bowl. Stir to combine.
• Gradually add your beaten eggs and water, until it forms a smooth batter.
• Transfer the batter to a chilled area, covered, and allow it to rest for at least an hour.
• Heat about three inches of canola oil in a deep saucepan to about 375 degrees F.
• While your oil is warming to frying temperature, begin skewering your hot dogs with skewer sticks. Insert sticks about ⅔ of the way into each hotdog.
• Get a tall glass and pour in your batter. This makes it easier to coat your hot dogs.
• Dunk each hot dog into the batter and then carefully drop each into the hot oil. Allow the batter to coat the entire hotdogs and drip any excess batter.
• Let them cook for about two to three minutes or until the outside is a deep golden brown color.
• Repeat this process for the remaining hot dogs.
• Use your tongs to get your hot dogs off the deep saucepan. Make sure to strain out the remaining oils before serving.
• Serve warm with ketchup and mustard dipping sauces.

CORN DOGS ON A STICK

Steps:

• COMBINE cornmeal, flour and salt in a deep narrow bowl.
• ADD milk, egg and 2 TBSP vegetable oil, mixing well; set aside.
• FOR EACH corn dog:.
• Insert wooden skewer into end of frankfurter.
• Coat with additional flour.
• DIP one at a time into corn meal mixture.
• FRY in DEEP HOT oil at 375 degrees until deep golden brown.
• Repeat with remaining franks.

KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE

Steps:

• Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
• While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
• Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
• To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
• Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
• When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
• Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.

BANANA BREAD ON A STICK RECIPE BY TASTY

Steps:

• Peel the bananas and slice off the tops and bottoms to create a straighter middle section. Save ends for later.
• Insert a popsicle stick into the middle of each banana and place on a parchment paper-lined baking sheet.
• Freeze the bananas until solid, about 1 hour.
• In a medium bowl, mash the banana ends with a fork until smooth.
• Add the sugar, vanilla, oil, and egg. Mix until combined.
• Add the flour, baking powder, cinnamon, and salt. Mix again until smooth.
• In a large pot, heat the oil to 325°F (170°C). Place a wire rack inside a baking sheet and line with paper towels.
• Pour the banana bread batter into a tall glass.
• When the oil is hot, dip one of the frozen bananas into the batter until completely covered. Keep the rest of the bananas frozen until ready to fry.
• Fry the bananas, one at a time, until golden brown and cooked through, about 5-7 minutes. Transfer the fried bananas to the towel-lined rack as they are done.
• Sprinkle with powdered sugar and serve with melted chocolate and caramel sauce for dipping.
• Enjoy!