Copycat Street Fair Corn Dogs with Caramelized Onion Gravy

Allergens

Dairy (in caramelized onion gravy), Eggs, Gluten (hot dog buns)

Ingredients

• 16 hot dogs
• 2 cups yellow cornmeal
• 1 cup all
• purpose flour
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 cup milk
• 2 eggs, beaten
• Vegetable oil for frying
• 4 hot dog buns Caramelized Onion Gravy:
• 3 large onions, thinly sliced
• 3 tbsp butter
• 2 cups beef broth
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cornmeal, flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well.
2. Slowly add milk and beaten eggs into the dry mixture, stirring until smooth.
3. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Dip each hot dog into the batter and carefully drop into the hot oil. Fry for 3 4 minutes per side, or until golden brown. Remove from oil and drain on paper towels.
4. For caramelized onion gravy, melt butter in a saucepan over medium heat. Add sliced onions and cook, stirring occasionally, until deeply golden brown. Slowly pour in beef broth, scraping up any brown bits. Bring to a boil, then reduce heat and simmer for 10 minutes, or until desired consistency is reached. Season with salt and pepper.
5. Assemble corn dogs by placing each fried hot dog into a bun, then top with caramelized onion gravy.

Chef’s Insight

The secret to perfectly fried corn dogs is having your oil at the right temperature and not overcrowding the fryer.

Notes

Experiment with different batter flavors or add spices to the caramelized onion gravy for a personal touch.