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CDKitchen

Corn Dog Batter
CDKitchen https://www.cdkitchen.com
Serves/Makes: 50    |   Ready In: < 30 minutes

Ingredients:
6 cups cornmeal
3 cups all purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoon salt
2 tablespoons sugar
3 cups buttermilk
2 1/2 cups water
2 eggs, beaten

Directions:
Combine the cornmeal, flour, baking soda, salt, and sugar in a large mixing bowl. Stir in the buttermilk and water. Stir in the beaten eggs and mix all until well combined. If the batter is too stiff add additional water but you want it thick so it coats the hot dogs.

Batter may be stored in the refrigerator for 2-3 days in a covered container.

To use, insert a wooden stick in one end of a hot dog. Holding on to the stick, dip the hot dog into the batter, letting any excess drip off. Place in a deep fryer with oil heated to 365 degrees F. Deep fry until golden brown on all sides. Remove from the deep fryer and let drain on paper toweling.

Recipe Location: https://www.cdkitchen.com/recipes/recs/1656/Corn-Dog-Batter114626.shtml
Recipe ID: 85499

Nutrition:
per serving: 99 calories, 1g fat, 20g carbohydrates, 3g protein.

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