Low Sodium Classic Corn Dogs
Put a healthier twist on a nostalgic fairground favorite with these Low Sodium Classic Corn Dogs! Perfectly golden and crispy on the outside with a fluffy, cornbread-like coating, these corn dogs are made with low-sodium hot dogs to help you enjoy the indulgence without sacrificing heart health. The batter, crafted from yellow cornmeal, buttermilk, and a touch of sugar for subtle sweetness, clings perfectly to each skewer for even frying. Whip them up in just 35 minutes, and with a careful balance of flavors and crunch, they’re a crowd-pleaser that pairs beautifully with low-sodium ketchup or mustard. These homemade corn dogs are a must-try for anyone craving comfort food with a lighter twist.
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Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 0.5 teaspoon Ground black pepper
- 1 large Egg
- 1.25 cup Buttermilk
- 2 tablespoons Unsalted butter, melted
- 8 pieces Low sodium hot dogs
- 4 cups Vegetable oil, for frying
- 8 pieces Wooden skewers
Directions
Step 1
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and ground black pepper.
Step 2
In a separate bowl, beat the egg and mix it with the buttermilk and melted butter until well combined.
Step 3
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms. The batter should be thick enough to stick to the hot dogs; if it's too thick, add more buttermilk a tablespoon at a time.
Step 4
Pat the hot dogs dry with paper towels to remove any excess moisture and insert a wooden skewer into each one, leaving enough stick exposed for a handle.
Step 5
Pour the vegetable oil into a deep pot or Dutch oven and heat it to 350°F (175°C) over medium heat.
Step 6
Transfer the batter into a tall glass or container that's suitable for dipping the hot dogs.
Step 7
Dip each hot dog into the batter, turning it to coat evenly, and let any excess batter drip back into the glass.
Step 8
Carefully place the coated hot dog into the hot oil. Fry only 2-3 corn dogs at a time to avoid overcrowding and maintain oil temperature.
Step 9
Fry each corn dog for 2 to 3 minutes, or until they are golden brown and crispy all over, turning occasionally for even cooking.
Step 10
Remove the corn dogs from the oil and drain on a plate lined with paper towels to absorb any excess oil.
Step 11
Serve the corn dogs warm with your choice of low-sodium ketchup or mustard. Enjoy!
Nutrition Facts
| Serving size | (2000.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10872.8 |
| Total Fat 1074.0g | 0% |
| Saturated Fat 183.8g | 0% |
| Polyunsaturated Fat 2.6g | |
| Cholesterol 515.1mg | 0% |
| Sodium 3391.4mg | 0% |
| Total Carbohydrate 261.7g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 36.8g | |
| Protein 80.0g | 0% |
| Vitamin D 212.4IU | 0% |
| Calcium 567.0mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 1644.7mg | 0% |
Source of Calories