Corn Dogs

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Corn dogs are a popular American street food, typically found at fairs, amusement parks, food trucks, and city streets across the country. Here are some of the easiest and most popular locations to find Corn Dog street vendors in major cities across the United States:

New York City, New York

- Coney Island Boardwalk: Known for its classic American food, you’ll find many stalls and food trucks offering corn dogs, especially near the amusement park.

- Times Square: Food carts in this busy tourist hub often sell corn dogs among other quick bites.

- Smorgasbord (Brooklyn): A large outdoor food market with various vendors offering unique takes on traditional corn dogs.

These locations are popular, easily accessible spots where you can enjoy classic corn dogs from street vendors, food trucks, and market stalls across the U.S.

For the Corn Dogs:

- 8 hot dogs

- 8 wooden skewers or popsicle sticks

- 1 cup yellow cornmeal

- 1 cup all-purpose flour

- 1/4 cup sugar

- 1 tbsp baking powder

- 1/4 tsp salt

- 1/4 tsp black pepper

- 1 cup milk

- 1 large egg

- 2 tbsp vegetable oil (plus more for frying)

- 1 tbsp honey (optional, for a hint of sweetness)

For Frying:

- Vegetable oil (for deep frying)

Instructions:

Prepare the Hot Dogs:

1. Pat the hot dogs dry with paper towels to help the batter adhere better.

2. Insert a wooden skewer or popsicle stick into each hot dog, leaving enough of the stick exposed to hold.

Make the Batter:

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper.

2. In a separate bowl, whisk together the milk, egg, vegetable oil, and honey (if using).

3. Pour the wet ingredients into the dry ingredients and mix until well combined. The batter should be thick and smooth.

Heat the Oil:

1. In a deep pot or large frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the oil temperature.

Coat the Hot Dogs:

1. Pour the batter into a tall glass or jar, which makes it easier to dip the hot dogs.

2. Dip each hot dog into the batter, turning to coat evenly. Allow any excess batter to drip off.

Fry the Corn Dogs:

1. Carefully place the coated hot dogs into the hot oil, a few at a time to avoid overcrowding.

2. Fry the corn dogs for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

3. Use a slotted spoon or tongs to remove the corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve:

1. Serve the corn dogs hot with your favorite condiments, such as ketchup, mustard, or mayonnaise.

Tips:

- Hot Dogs: Use your favorite type of hot dogs, whether beef, chicken, or turkey.

- Oil Temperature: Keep an eye on the oil temperature. If it gets too hot, the batter will brown too quickly and not cook through properly.

- Batter Consistency: The batter should be thick enough to coat the hot dogs without dripping off. If it’s too thin, add a bit more flour; if too thick, add a bit more milk.

- Leftovers: Corn dogs are best enjoyed fresh, but you can reheat them in an oven at 350°F (175°C) for about 10 minutes to regain some crispiness.

Corn dogs are a fun and tasty treat perfect for parties, fairs, or a special homemade snack. The combination of the savoury hot dog with the slightly sweet and crispy cornmeal batter makes them a favourite for all ages. Enjoy!

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