Thursday, November 17, 2016

CHEESE-STUFFED CORN DOGS






  • 8 slices cheese
  • 8 hot dogs
  • 8 wooden skewers
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon baking powder
  • 1 ½ cups milk
  • 2 eggs
  • Oil, for frying
  • Ketchup and mustard, to serve


How to Make It

  • 1. Place a hot dog in the middle of a cheese slice.
  • 2. Roll the cheese slice around the hot dog, then push a wooden skewer inside.
  • 3. Place the cheese-wrapped hot dogs seam side down on a baking sheet. Freeze for 20 minutes.
  • 4. In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, stirring until the batter is smooth and has no lumps.
  • 5. Pour the batter into a tall glass cup for easier dipping.
  • 6. Heat oil in a pot over medium-high heat until 375°F-400°F.
  • 7. Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.
  • 8. Using tongs, carefully place the battered dog into the hot oil, rotating it so that it fries evenly. Remove when golden brown, then pat with a paper towel to drain.
  • 9. Serve with ketchup and mustard!
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