Smoked Corn Dogs
By Timothy Hollingsworth
Do dogs a little differently with Chef Timothy Hollingsworth's smokin' recipe. The extra layer of Traeger flavor makes these corn dogs beat out the ones at the fairground any day.
Prep Time
15 Minutes
Cook Time
35 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 Whole | uncured all beef hot dogs |
Corn Dog Batter
| 1 Cup | Cornmeal |
| 1 Cup | flour |
| 3 Tablespoon | sugar |
| 1 Tablespoon | baking powder |
| 1/2 Teaspoon | salt |
| 1 Cup | milk, plus more as needed |
| 1 Large | egg |
| 4 Quart | grapeseed oil |
Step
1
When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
165 ˚F / 74 ˚C
Super Smoke
2
Place hot dogs on Traeger and smoke for 30 minutes.
165 ˚F / 74 ˚C
00:30
Super Smoke
3
To make corn dog batter, in a large bowl combine all dry ingredients. Whisk in egg and milk until all combined. Add up to a 1/4 cup more milk if needed to thin out. Pour batter into a tall glass to make coating the hotdogs easier.
4
Fill a large saucepan halfway with oil, being careful not to overfill. Heat oil to 350°F on the stovetop.
5
Place a popsicle stick through the middle of the hot dog lengthwise. Coat hotdogs in batter by dipping into the glass and turning the stick to evenly coat. Carefully lower the corn dog into the oil and deep fry until golden brown in batches, taking care not to overfill the pan. Serve with your favorite condiments and enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.