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Corn Dogs and 'Taters

(3 Votes)
SERVES
8
PREP
12 Min
COOK TIME
4 Min

Crunchy, classic, and oh-so-yummy, these Corn Dogs and 'Taters are superb and definitely worth of a hearty "Ooh it's so good!"

What You'll Need

  • 16 (8-inch) rounded wooden sticks
  • 8 frankfurters
  • 2 baking potatoes, cut into 1/2-inch cubes (about 1-pound)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1 tablespoon vegetable oil
  • Peanut oil

What to Do

  1. Insert a stick into each frankfurter, leaving about a 3-inch handle; set aside. Thread potatoes onto remaining sticks.
     
  2. Whisk together flour and next 5 ingredients; pour into a tall glass.
     
  3. Pour peanut oil into a large skillet to a depth of 1-1/2 inches; heat to 350 degrees.
     
  4. Dip frankfurters in batter, covering well. Fry frankfurters and potatoes, in batches, 4 to 5 minutes or until golden brown. Serve with mustard and ketchup, if desired.

Notes

If you're crunched for time, substitute an 8-ounce package of hush puppy mix and 3/4 cup milk or an 8-1/2 ounce package corn muffin mix, 1 egg, and 1/3 cup milk for the batter mixture. Whatever your choice, you'll have a surefire winner for your gang!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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We like to offer recipes with ingredients people have in their pantry and since cornmeal is not a staple in everyone's home, we wanted to offer an alternative. If you prefer more of a traditional corn dog, see our Pronto Pups Corn Dogs recipe.Thank you for your comments and enjoy!

I agree that cornmeal should be an ingredient in corndogs. Both alternatives ginen under "Notes" contain corn meal as well. Mr. Food you need to revise this recipe or edit them more carefully when you post them.

Shouldn't CORN dogs have cornmeal in the recipe?????

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