Corndogs with Creamy Coleslaw
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.
Servings: 8 servings
Ingredients
Corndogs
- 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
Coleslaw
- 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
Instructions
Corndogs
- 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.
Coleslaw
- 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.