Name: Smoked Paprika Corn Dogs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1 cup (120 g) corn flour; ¼ cup (45 g) fine cornmeal (No. 400); 1 tbsp sugar; 1 ½ tsp smoked paprika; 1 tsp baking powder; ½ tsp salt; 1 cup (250 ml) milk; 2 tbsp butter, melted; 1 egg; 12 hot dogs, patted dry; 12 wooden popsicle sticks; Prepared mustard, for serving; Vegetable oil, for frying

Preparation

- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
Batter
- In a bowl, whisk together both flours, the cornmeal, sugar, paprika, baking powder and salt. Whisk in the milk, melted butter and egg until smooth.
Corn Dogs
- Insert a popsicle stick into one end of each hot dog, leaving about 1 ½ inches (4 cm) sticking out of the bottom. Dip a few sausages at a time in the batter to coat well. Fry 3 sausages at a time in the hot oil until golden, about 5 minutes. Watch out for splattering. Drain on the baking sheet. Keep warm until ready to serve. Serve with mustard or ketchup.

Smoked Paprika Corn Dogs

Categories

Ingredients

Batter

Corn Dogs

Preparation

Batter

Corn Dogs

Personal Note

To help you with this recipe

RICARDO Silicone Whisk