|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 21 - 30 of 55 for corn dog batter
Combine dry ingredients. ... well. Dip hot dogs in batter and drain excess ... into one end of each frank. Drain on paper toweling. Serve hot with mustard.
Combine the pancake ... Dip franks in batter and drain excess ... frank. Drain well on paper toweling. Serve corn dogs hot with mustard. Makes 8 corn dogs.
Place batter in glass. Skewer hot dog and dip into batter and deep fry in fat at 375 degrees for 2 to 3 minutes.
Mix all ingredients to form a batter. Dip hot dogs in batter and deep fry in hot oil.
Combine pancake mix, ... Dip franks in batter and drain excess ... 375 degrees. Fry corn dogs, 2 at ... Serve hot with mustard, if desired. Makes 8 servings.
Pat hot dogs dry with paper ... degrees. Mix flour, corn meal, baking powder ... hot dogs into batter, allowing excess ... minutes; drain on paper towels.
Mix flour, sugar ... egg. Mix well. Batter should be very thick. Roll hot dogs in batter and ... Hot dogs should not be frozen. Have at room temperature.
Sift together dry ... dip wieners in batter, holding with ... about 3 minutes. Drain over paper towels; serve piping hot. These are like the ones you buy.
Mix all ingredients to make a batter. Put vega links on sticks, dip in batter. Deep fry until golden brown.
Combine dry ingredients. ... Dip frankfurters in batter and let excess ... into bowl. Fry in heated fat, 2 to 3 minutes until browned, turning once. Drain.
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