Corndogs with Creamy Coleslaw
Speed - 95%
Simplicity - 99%
Tastiness - 98%
97%
Delicious!
These were the best Corndogs ever! And the Creamy Coleslaw was eaten even by the littlest in the family. Definitely making again soon!
| Servings | Prep Time |
| 8 servings | 15 minutes |
| Cook Time |
| 15 minutes |
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|
|
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This recipe is a sure hit at home with the kids and kids-at-heart. The American fairground takes hold of dinner with these classic corndogs and delicious crisp coleslaw.
|
- Canola or Vegetable Oil for frying
- 8 Hot Dogs of your choice
- 1.25 cups Cornmeal
- 0.5 cups Flour
- 1.5 teaspoons Salt
- 1.25 teaspoons Baking Powder
- 0.5 teaspoons Baking Soda
- pinch Cayenne optional
- 1 large Egg
- 1.25 cups Buttermilk shaken
- 1 medium Cabbage shredded
- 1 medium Red Onion finely sliced
- 1 medium Carrot peeled and grated
- 1 medium Green Apple peeled and grated
- 3 tablespoons Parsley minced
- 0.75 cups Sugar
- 3 tablespoons Salt
- 0.5 cup Sour Cream
- 3 tablespoons Mayonnaise
- 3 tablespoons Apple Cider Vinegar
- 2 tablespoons Honey
- 1 teaspoon Dijon Mustard
- Freshly Ground Black Pepper
- Skewer hotdogs on long barbeque skewers, or use wooden chopsticks.
- Preheat fry oil to 365 degrees F in a large heavy-bottomed saucepan.
- Whisk together cornmeal, flour, salt, baking powder, baking soda, and optional cayenne.
- Add egg and buttermilk to cornmeal mixture and blend till just mixed, small clumps will still be visible.
- Pour batter in a tall glass till ¾ of the way full.
- Dip each skewered hotdog in the batter to coat up to the stick, and gently lower into the hot oil.
- Fry until golden all over, rotating as needed, 4-5 minutes each.
- Remove and let drain on paper towel.
- Refill batter in glass and continue frying in batches.
- Blend cabbage, red onion, carrot, apple, and parsley in a bowl.
- Toss with sugar and salt and let sit at least 5 minutes.
- Rinse under cold water and dry well.
- Blend sour cream, mayonnaise, apple cider vinegar, honey, Dijon mustard, and plenty of black pepper in a separate bowl.
- Pour over cabbage mixture and toss to coat.
- Serve alongside corndogs with condiments of choice.
There are so many foods that bring back childhood memories for all of us, and one memorable dish that shows up at baseball games and fairgrounds alike is the all-American deep fried corndog. Indeed, it began its existence as a food meant to be made with minimal ingredients, and attached to a stick to be eaten with minimal (or no!) extra fuss. Dipped into your favorite condiment (or condiments!) of choice, the familiar corndog is a favorite your whole family will love.
I like to use all beef hotdogs, and one trick to make the corndogs even more tasty is to grill the hotdogs beforehand, so you impart a bit of the smokey grilled flavor before you fry them. Feel free to try it out if you have the time! Otherwise, source the highest quality beef hotdogs you can find and they will still be delicious.
The batter is made using cornmeal (my favorite varieties are stoneground heirloom cornmeal), and buttermilk for a little extra tang. If you don’t have buttermilk close at hand you can substitute a little heavy cream with a healthy dash of lemon juice! Additionally, I call to use barbecue skewers or wooden chopsticks for the handles, but if you really do not have those and your hankering for corndogs trumps your desire to go purchase them, you can certainly go without.
Skewer your hotdogs on long barbecue skewers, or use wooden chopsticks. Preheat fry oil to 365 degrees F in a large heavy-bottomed saucepan. Make your batter by whisking together cornmeal, flour, salt, baking powder, baking soda, and optional cayenne in a bowl. Crack in the egg and add buttermilk to the cornmeal mixture, blend gently with a whisk till just mixed– small clumps will still be visible.
Pour batter into a sturdy, tall glass till it comes ¾ up the side of the glass. Dip each skewered hotdog in the batter quickly to coat up to the stick (this may take more than one dip), and gently lower the corndog into the hot oil. Fry until golden all over, rotating as needed, 4-5 minutes each. Make sure to maintain the oil temperature as you fry, according to the needs of your particular stove or heating mechanism. Remove corndogs with tongs or a large slotted spoon, and let drain on paper towel.
There are many regional differences among coleslaws, but the thing that binds them all is the presence of cabbage. In this version I have added carrot and apple with honey in the dressing for a little sweetness, and red onion with dijon in the dressing for a little zing. Feel free to adjust any of the ingredients to your particular tastes! Blend cabbage, red onion, carrot, apple, and parsley in a bowl. Toss with sugar and salt and let sit at least 5 minutes. This will allow the raw vegetables to soften a little bit and release some of their excess water.
Rinse under cold water and dry well. Blend sour cream, mayonnaise, apple cider vinegar, honey, Dijon mustard, and plenty of black pepper in a separate bowl. Pour over cabbage mixture and toss to coat generously. Serve alongside corndogs with condiments of choice and enjoy!
| Servings | Prep Time |
| 8 servings | 15 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
This recipe is a sure hit at home with the kids and kids-at-heart. The American fairground takes hold of dinner with these classic corndogs and delicious crisp coleslaw.
|
- Canola or Vegetable Oil for frying
- 8 Hot Dogs of your choice
- 1.25 cups Cornmeal
- 0.5 cups Flour
- 1.5 teaspoons Salt
- 1.25 teaspoons Baking Powder
- 0.5 teaspoons Baking Soda
- pinch Cayenne optional
- 1 large Egg
- 1.25 cups Buttermilk shaken
- 1 medium Cabbage shredded
- 1 medium Red Onion finely sliced
- 1 medium Carrot peeled and grated
- 1 medium Green Apple peeled and grated
- 3 tablespoons Parsley minced
- 0.75 cups Sugar
- 3 tablespoons Salt
- 0.5 cup Sour Cream
- 3 tablespoons Mayonnaise
- 3 tablespoons Apple Cider Vinegar
- 2 tablespoons Honey
- 1 teaspoon Dijon Mustard
- Freshly Ground Black Pepper
- Skewer hotdogs on long barbeque skewers, or use wooden chopsticks.
- Preheat fry oil to 365 degrees F in a large heavy-bottomed saucepan.
- Whisk together cornmeal, flour, salt, baking powder, baking soda, and optional cayenne.
- Add egg and buttermilk to cornmeal mixture and blend till just mixed, small clumps will still be visible.
- Pour batter in a tall glass till ¾ of the way full.
- Dip each skewered hotdog in the batter to coat up to the stick, and gently lower into the hot oil.
- Fry until golden all over, rotating as needed, 4-5 minutes each.
- Remove and let drain on paper towel.
- Refill batter in glass and continue frying in batches.
- Blend cabbage, red onion, carrot, apple, and parsley in a bowl.
- Toss with sugar and salt and let sit at least 5 minutes.
- Rinse under cold water and dry well.
- Blend sour cream, mayonnaise, apple cider vinegar, honey, Dijon mustard, and plenty of black pepper in a separate bowl.
- Pour over cabbage mixture and toss to coat.
- Serve alongside corndogs with condiments of choice.
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