Corn Dogs (modified)
Ingredients
1 cup whole white wheat flour (you can use whole hard wheat, but whole white
wheat has a little bit milder flavor. The nutritional analysis is virtually
identical, so just enter “whole wheat flour” in the DA program).
2/3 cup corn meal
2 Tbsp sugar
1.5 tsp baking powder
.5 tsp dry mustard
.5 tsp paprika
.5 tsp salt
pinch of cayenne pepper
1 egg
¾ cup buttermilk or lowfat milk
2 Tbsp canola, avocado or olive oil
¾ cup frying oil: avocado, canola or peanut oil (when entering into the DA
program, enter about ¼ cup because most of this oil will not be soaked into the
corn dogs)
5 lowfat chicken or turkey hot dogs
Instructions
Sift dry ingredients together. Mix wet ingredients up to the 2 Tbsp oil together
separately, then stir into dry ingredients. The mixture should be fairly thick. Pat
the hot dogs dry. Mold the corn mixture around the hot dogs so that the batter is
about ½ cm thick. If desired, insert wooden skewers into one end of each dog.
Heat the ~ ¾ cup oil in a high-walled large frying pan over med to med-high
heat. Oil is ready when it sizzles slightly with the addition of a drop of water or
small sample of batter. When the oil is ready, place the hot dogs in the pan. Fry
for about 2-4 minutes on each side (you will end up needing to turn them twice
to cook all sides) until the batter is golden.
Compare with original:
1 c. flour
2/3 c. cornmeal
2 tbsp. sugar
1 egg
1 tbsp. baking powder
2 tbsp. oil
½ tsp salt
¾ c whole milk
¾ cup shortening for frying
5 beef or pork hot dogs