Last night I broke in my deep fryer with some bacon wrapped corn dogs.
The pre-packaged bacon wrapped hot dogs I used for this project were purchased at Phoenix Ranch Market. This particular brand was perfect for the job because the hot dogs were nice and thick, and the wrapped bacon was really thin and easy to stretch around the hot dog.
I used this basic recipe for the corn dog batter.
Then I filled the deep fryer with vegetable oil and heated it to 350 degrees.
For my first two corn dogs, I just rolled the raw bacon wrapped hot dogs in the batter and then deep fried them. But the batter fried so quickly that the bacon didn’t cook completely. So for my second attempt, I first fried the bacon wrapped hot dogs in a frying pan on the stove just long enough to crisp the bacon without overcooking the hot dogs. Then I rolled the bacon wrapped hot dogs in the corn dog batter and deep fried them for about one minute. This approach turned out much better.
When cooking the bacon wrapped hot dogs in the frying pan, it’s important to get the bacon nice and crispy before rolling the hot dog in the batter – the flavor of the bacon stood out much better on the parts of the corn dog where it was crispy. A really thin bacon will achieve the best results.
The last step was to smother the corn dogs in mustard, because as far as I’m concerned that is the only proper way to eat a corn dog.
In the end, the results were pretty delicious. I probably now need to schedule a doctor’s appointment to get my cholesterol checked, but it was definitely worth it.