I absolutely love this holiday.
While we have no specific Halloween plans for tonight (as of yet) except pass out candy to trick-or-treaters, we have had lots of fun over the past month watching scary movies (we watched one scary movie every night of October), going pumpkin hunting, eating lots of candy, enjoying beautiful fall weather (and foliage), making my house all sorts of Halloweenie cute, carving Jack-o-lanterns (we carved multiple pumpkins this year), roasting pumpkin seeds, and eating lots of ghoulish grub!
Take a peek at what we have been up to (via Instagram photos):
Corn dogs are such kid food (just like the tater tots from yesterday). They remind me of being a kid, going to fairs, carnivals and sporting events. And while I am sure we are all familiar with this epic kid food, have you ever made homemade corn dogs? They really couldn’t be easier and paired with some homemade tater tots you have a fun kid friendly meal.
These homemade corn dogs tasted just like the corn dogs found at the fair with more of a crispy, almost funnel cake type coating, opposed to those frozen corn dogs that have more of a breaded texture. And they (and the tater tots from yesterday) really come together fast, which would make them a great dinner for tonight, for Halloween (before you go trick-or-treating), and are things that even the kiddos can help with (just don’t let them help with the frying, adults only on that part!).
So.good. So.corny. ; ) Muh.Haha.
Recipe notes: We actually found that it was easier to dip the hot dogs in the batter and then carefully dip them in the hot oil, using a slotted spoon/tongs, and then actually insert the wooden stick after they fried. But you can certainly insert the wooden skewer into the hot dog first, then dip in the batter and then the oil if that method works better for you.
One Year Ago: FYI: Avocados and Turkey Guacamole Burgers
Two Years Ago: Seasoned Toasted Pumpkin Seeds
Three Years Ago: Sweet Potato and Cheese Soup
Prep Time: 10 minutes Cook Time: 15 minutes Makes: 10 corn dogs
Vegetable oil, as needed
10 hot dogs
3/4 cup all-purpose flour, divided
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
1/2 tablespoon sugar
1/2 teaspoon baking soda
1/8 teaspoon chili powder
1/2 teaspoon each salt and black pepper
2 large eggs
1 1/4 cups well-shaken buttermilk
10 Wooden skewers
Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
Put 1/4 cup flour on a plate and roll hot dogs in flour to coat, shaking off excess.
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, baking powder, sugar, baking soda, chili powder, salt and black pepper in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
Working in batches of 2 or 3, dip hot dogs, 1 at a time, into batter to coat then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3-4 minutes. Transfer corn dogs to paper towels to drain. Transfer cooked corn dogs to a baking sheet and place in a 300 degree oven to keep warm until ready to serve.
Repeat cooking process with remaining corn dogs.
Insert wooden skewers and serve immediately.
Adapted from Epicurious