Preparation: 10 MIN
Cooking: 20 MIN
Output: 4 to 6 servings

Smoked Paprika Corn Dogs

Name: Smoked Paprika Corn Dogs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1 cup (120 g) corn flour; ¼ cup (45 g) fine cornmeal (No. 400); 1 tbsp sugar; 1 ½ tsp smoked paprika; 1 tsp baking powder; ½ tsp salt; 1 cup (250 ml) milk; 2 tbsp butter, melted; 1 egg; 12 hot dogs, patted dry; 12 wooden popsicle sticks; Prepared mustard, for serving; Vegetable oil, for frying

Ingredients

Batter

1 cup (150 g) unbleached all-purpose flour
1 cup (120 g) corn flour
¼ cup (45 g) fine cornmeal (No. 400)
1 tbsp sugar
1 ½ tsp smoked paprika
1 tsp baking powder
½ tsp salt
1 cup (250 ml) milk
2 tbsp butter, melted
1 egg

Corn Dogs

12 hot dogs, patted dry
12 wooden popsicle sticks
Prepared mustard, for serving
Vegetable oil, for frying

Preparation

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or a wire rack.

Batter

In a bowl, whisk together both flours, the cornmeal, sugar, paprika, baking powder and salt. Whisk in the milk, melted butter and egg until smooth.

Corn Dogs

Insert a popsicle stick into one end of each hot dog, leaving about 1 ½ inches (4 cm) sticking out of the bottom. Dip a few sausages at a time in the batter to coat well. Fry 3 sausages at a time in the hot oil until golden, about 5 minutes. Watch out for splattering. Drain on the baking sheet. Keep warm until ready to serve. Serve with mustard or ketchup.