Cheesy-Onion Corn Dogs
PREP TIME: 10 min
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COOK TIME: 5 min
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YIELD: 10 corn dogs |
INGREDIENTS:
| 10 hot dogs | 1/2 cup finely chopped onion |
| 1 qt. Crisco® Pure Vegetable Oil | 1 clove garlic minced |
| 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix | 1 tsp. hot pepper sauce |
| 1 cup lemon-lime carbonated beverage | 2 eggs, beaten to stiff peaks |
| 1/2 cup grated Parmesan cheese | 1 cup crushed cheese crackers |
- 10 hot dogs
- 1 quart Crisco® Pure Vegetable Oil
- 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
- 1 cup lemon-lime carbonated beverage
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1 teaspoon hot pepper sauce (optional)
- 2 eggs, beaten to stiff peaks
- 1 cup crushed cheese crackers
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PREPARATION DIRECTIONS:
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1.
INSERT wooden skewers lengthwise into centers of hot dogs, stopping about halfway through.
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2.
FILL electric skillet or deep-fat fryer with oil (about 2 inches deep). Heat oil to 375°F.
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3.
COMBINE cornmeal mix, carbonated beverage, cheese, onion, garlic and hot pepper sauce. Fold in beaten egg whites.
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4.
DIP hot dogs into batter, then coat with crackers. Carefully dip in hot oil, a few at a time. Fry 2 1/2 to 3 minutes or until golden brown, turning once. Drain on paper towels.
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