Sourdough Discard Corn Dogs

Sourdough Discard Corn Dogs

from jenaroundtheworld.com
25 min

Hand-dipped homemade corn dogs in a honey, sourdough batter.

Ingredients

  • 12 all beef hot dogs (they make the best corn dogs)
  • 1 3/4 cups of yellow cornmeal
  • 1 1/4 cups of all-purpose flour
  • 1/4 cup of sugar
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 1 large egg
  • 1 1/2 cups of milk
  • 1/2 cup of sourdough discard
  • 1 tablespoon of melted butter
  • 1 tablespoon of honey

Directions

  1. 1

    Pour the oil into a large pot or Dutch Oven. Heat over medium-high until the oil reaches 350 degrees.

  2. 2

    Take the hot dogs out of the package and dry them off on a paper towel.

  3. 3

    Take a little bit of flour and dust each hot dog with the flour. This will ensure the batter sticks to the hot dogs. Use a wooden skewer or a popsicle stick and thread each hot dog onto a stick. Set them aside.

  4. 4

    In a large bowl, combine all the remaining ingredients and mix. Do not overmix or the batter will be dense.

  5. 5

    Take the batter and place it in a tall glass.

  6. 6

    Dip each hot dog in the batter until fully coated. Let it drip for about 5 seconds before placing the entire dog into the hot oil -- stick and all.

  7. 7

    Fry for 2 to 3 minutes or until the corn dogs are a deep golden brown. Use tongs to turn them so that all sides fry evenly.

  8. 8

    Remove the dogs from the oil and place them on a wire rack or a plate lined with a paper towel to drain.

  9. 9

    Serve hot with your favorite condiments.