Nothing says “kids” and “summer” like corndogs! The little morsels on a stick evoke memories of state fairs and carnivals. You can make a healthier, non-GMO version at home with a bit of help from the kids measuring, mixing and getting the hot dogs ready (let the adults deal with the hot oil frying, though…)
This would make a great meal with some coleslaw, salad or corn-on-the-cob. Ice cream or fresh watermelon for dessert would make this one a real hit with the kids.
Healthier Corn Dogs
Recipe Type: cooking with kids
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6 dogs
Ingredients
- Pack of hot dogs, the very best all-beef ones you can find with no nitrates!
- 1/4 cup Bob’s Red Mill cornmeal
- 1/4 cup Bob’s Red Mill masa harina
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 egg
- 1 to 2 tablespoons cornstarch in a shallow dish
- Oil for frying, such as olive, sunflower or coconut oil.
- Equipment you’ll need:
- Whisk
- Tall, narrow cup or jar for dipping dogs into the batter
- Cast iron Dutch oven or deep skillet for frying, or a deep fryer
- Popsicle sticks
Instructions
- Mix dry ingredients (except cornstarch) in one bowl. Mix wet ingredients in another bowl and then stir in mixed dry ingredients.
- Have the kids push the hot dogs onto the craft sticks and then roll the hot dogs in the cornstarch.
- Meantime, have your oil heated to 375°.
- Dip the cornstarch-coated dogs into the batter, coat well and then immerse the in the hot oil. Just put the whole thing in there, stick and all.
- Remove when batter has fried to a golden brown (not dark brown). Serve on its own or dip in mustard or catchup with each individual bite.