Say ole to this Mexican version of a corn dog! Served with salsa and queso these will get gobbled up in a hurry!
|1 Pkg||(375 g) Schneiders® Juicy Jumbos Original Wieners|
|1 1/2 cups||(375 mL) queso, warmed|
|1 cup||(250 mL) corn salsa|
|1 tbsp||(15 mL) cilantro, chopped and divided|
|1 cup||(250 mL) cornmeal|
|1 cup||(250 mL) flour|
|2 tbsp||(30 mL) sugar|
|4 tsp||(20 mL) baking powder|
|1 tbsp||(15mL) salt|
|1 1/4 cups||(310 mL) milk|
|10||12 inch (30 cm) skewers|
Prepare batter by sifting cornmeal, flour, sugar, baking powder and salt.
In another large bowl whisk eggs with milk.
Add wet ingredients to dry ingredients and whisk until completely combined.
Pat each hot dog dry with a paper towel.
Push skewer into the center tip of each hot dog and insert until half way through.
Bring enough oil in a large deep pot or skillet to 365 degrees.
Dip each hold dog into batter shaking off any excess.
Dip each hot dog while holding skewer into oil and fry for 3 to 4 minutes or until golden brown and an internal temperature of 165 degrees is reached.
Place onto paper towel lined tray and repeat with remaining hot dogs.
Garnish queso and salsa with cilantro. Serve immediately.
Try using your favorite salsa or a pico de gallo!
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