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Corn Dogs and Taters

Corn Dogs and Taters

Southern Living MARCH 2002

  • Yield: Makes 8 servings

Ingredients

  • 16 (8-inch) wooden sticks, divided
  • 8 hot dogs
  • 2 baking potatoes, cut into 1/2-inch cubes (about 3/4 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

Preparation

Insert a stick into each hot dog, leaving about a 3-inch handle; set aside.

Thread potatoes onto remaining sticks.

Whisk together flour and next 5 ingredients; pour into a tall glass.

Pour peanut oil to a depth of 1 1/2 inches into a large skillet; heat to 350°.

Dip hot dogs in batter, covering well.

Fry hot dogs and potatoes, in batches, 4 to 5 minutes or until golden brown. Serve with mustard or ketchup.

Note: Substitute 1 (8-ounce) package hush puppy mix and 3/4 cup milk or 1 (8 1/2-ounce) package corn muffin mix, 1 large egg, and 1/3 cup milk for flour through vegetable oil.

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