How to Make Corn Dogs | Easy Homemade Corn Dog Recipe

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In this episode of In the Kitchen with Matt, I will show you how to make corn dogs. This easy homemade corn dog recipe is amazing, they taste much better then those boxes of frozen corn dogs you find at the supermarket, and their taste rivals the corn dogs you would find at the Fair or Theme Parks. They are super yummy and really easy to make if I can make them you can make them, let’s get Frying!

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You can print the recipe here on my website: https://inthekitchenwithmatt.com/

Ingredients:
1 1/4 cups of all-purpose flour (155g)
1 tsp. of salt (5g)
3/4 cup of cornmeal (120g)
1/4 cup of white granulated sugar (50g)
1 tsp. baking powder (4g)
2 eggs
3/4 cup of milk (whole milk, 2%, 1%, etc.) (180mL, 96g)
8 hot dogs
8 wooden skewers
oil (canola, vegetable, peanut) for frying

Tools:
Large Pot
Bowls
Whisk:http://amzn.to/2i2xPjr
Spoon
Tall Glass
Candy Thermometer:http://amzn.to/2ngsyu1
Tongs
Paper Towel
Plate

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Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make homemade corn dogs, mmm yummy. This recipe for corndogs is really easy to do, if I can do it, you can do it, let’s get started. First, I put a pot of oil on the stovetop, and I am going to heat that up to 350 degrees F. And while that is heating up I am going to go ahead and mix together my dry ingredients, 1 and 1 fourth cups of all-purpose flour, 1 tsp. of baking powder, 1 tsp. of salt, 1 fourth cup of sugar, ¾ cup of cornmeal, go ahead and whisk that together. Now I am going to add ¾ cup of milk, and then two eggs, I am going to come in here with spoon first and go ahead and mix that together to form the batter, and we want to mix this until we get all the lumps out, a nice smooth batter. All right we have a nice thick batter here, it is fairly thick, that is great. To make it easier to dip our hotdogs into it, I am going to transfer this to a glass cup, I am not going to put all of it in at once, because the cup is going to overflow once you poke the hotdog in it. Now we just take a wooden skewer like you would use for like shish kebabs, go ahead and take your hot dog, and go ahead and poke all the way down, like that, and then we are going to go ahead and just come in here, give it a little turn, until it is all coated, and then pull it out, just like that. All right let’s go ahead and check the oil, we want it to be 350 degrees F. All right that looks good. And then what we do, we take our dog, just go right in there. And it will take somewhere between 3 to 5 minutes, to cook, and you cook it until it is golden brown. Let’s go ahead and do another one. You come in with tongs and kind of separate them a bit if you need to. Depending on the diameter of the pot that you are using, you could do two or three at a time, maybe four, these corn dogs, look good, I am going to go ahead and take them out, and put them on a paper towel lined plate. And now I am just going to do the rest of them. All right our homemade corndogs are done, they turned out fantastic, they are really easy to do, go out there and make your own, I am Matt Taylor, this has been another episode of In the Kitchen with Matt, thank you for joining me, as always if you have any questions or comments or requests, put them down below and I will get back to you as soon as I can, thumbs up, down in the corner, push it, don’t forget to subscribe to my channel and check out my other videos, take care, time for me to dive into one of these, oh yeah. Grab this guy right here, dip it into a little bit of ketchup, the other side some mustard, oh yeah. Mmm, mmm, mmm.

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