It is definitely the heat of summer, fair season is in full swing. And boy do I love fair food! Something about a hot, fresh corn dog with an ice cold lemonade on a steamy night among the twinkling lights and stars. But my new diet doesn't exactly allow for that anymore. No way is a carnival corndog going to be anywhere near reasonable.
But, I did happen to find a lower sodium hotdog at my local health food store. Yes, it's still 230 mg, which is about half of what a national brand hotdog would be. So not too bad. I know there are a couple different brands that offer lower sodium options, but Charcutnuvo was available at my local grocery store.
The batter in this recipe is 67mg for the entire batter so you'll kinda need to do the math on sodium levels. I'd say the batter can do about 6-8 hotdogs. You can fry them up and then freeze them for later for a quick snack or meal. You can cut your hotdog into nugget size and use toothpicks to dip and fry them, or you can use skewers. Just make sure your pan can fit them.
The secret to this is to dry the hotdog very well before dipping in batter. Have fun
Batter Ingredients
1 cup flour
1 cup cornmeal
2/3 cup sugar
2 tablespoons sodium free baking powder
1 egg
1 cup water
1/3 cup oil
Directions
Preheat enough oil to cover your corndog to 350° F.
Whisk dry ingredients together. Stir in the wet ingredients.
Insert a toothpick or skewer (depending on how big a piece of hotdog you're using) and dip in batter, making sure to coat the entire hotdog.
Fry the corndog until nice and golden brown. Place on a plate lined with paper towels and let cool. Continue cooking other corndogs.
Top with your favorite low sodium toppings.
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