Place a wire rack in a large rimmed baking pan; set aside. Heat 3-quarts canola oil to 325 degrees in a heavy-bottom 6-quart stockpot.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Make your own corndogs with pancake mix for a fair food fix! Fry for 4 to 5 minutes or until golden brown and serve with Hy-Vee original mustard.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 qt. Hy-Vee canola oil | ||
| 1 c. Hy-Vee complete pancake and waffle mix | ||
| ½ c. yellow cornmeal | ||
| ¼ tsp. Hy-Vee salt | ||
| ¾ c. Hy-Vee club soda | ||
| 8 all-beef fully-cooked hot dogs | ||
| Hy-Vee yellow mustard, for serving |
Things To Grab
- Wire rack
- Large rimmed baking pan
- 6-quart heavy-bottom stockpot
- Whisk
- Medium bowl
- Bamboo skewers
- Meat thermometer
Directions
Meanwhile, whisk together pancake mix, yellow cornmeal, and salt in a bowl. Stir in club soda. Skewer 8 hot dogs with bamboo skewers and dip into batter, covering hot dog completely, and allowing excess to drip off.
Fry, a few at a time, in hot oil for 4 to 5 minutes or until golden brown and hot dogs are heated through (165 degrees). Transfer to rack in pan; drain. Serve with yellow mustard, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.