Preheat the oven to 400 degrees F (200 degrees C). Bake the corn dogs according to package directions.
When corn dogs are cool enough to handle, remove the sticks, and split in half lengthwise. Remove the hot dog part, leaving the cornbread shell intact. Chop the hot dogs into small pieces, and place in a medium bowl. Mix in the mashed potatoes. Fill each corn shell with an equal amount of the potato mixture. Sprinkle cheese over the top.
Return to the oven, and bake until cheese is melted, about 5 minutes.
rinder, grind garlic cloves with corn meal in small batches until
Process until smooth. Mix lobster, corn, and green onions in large
minutes. Let hot dogs rest for 10 minutes and dry hot
Mix dry ingredients with oil and water.
Coat the slices of hot dogs with mix. Either bake like a pancake or deep fry the coated hot dog slices.
These are bite size corn dogs. Serve with mustard or ketchup.
Serves 2.
Mix all ingredients except hot dogs.
Dry hot dogs on paper towels.
Stick toothpick or corn dog stick in one end of hot dog. Dip into batter and fry in deep fat until desired crispness. Serve hot.
he remaining ingredients except for the hot dogs.
Pour a half
Place hot dogs into a large pot of
lass/cup.
Cut hot dogs in half and roll in
Mix cornmeal, flour, baking powder, salt and sugar.
Add milk and oil.
Mix well.
Add eggs.
Dry hot dogs; insert sticks and dip in cornmeal mixture.
Cook in oil until brown.
ell for this).
Push the wooden skewers into the hot dogs
Combine all batter ingredients.
Mix well.
Cook hot dogs in microwave.
Wipe dry.
Dip dogs in batter.
Fry in oil (375*) until golden brown.
Mix egg and milk.
Pour over dry ingredients and mix well. Heat hot dogs through and through.
Roll in flour mixture.
Dip in hot, hot oil until brown.
mooth.
Combine the crawfish, corn and green onions in a
ooden stick into each hot dogs. Put 3 T flour on
et out 4 thawed hot dogs and lay on paper towels
b>corn dogs in an even layer on a baking sheet and bake for
In bowl, mix cornmeal, flour, baking powder, salt, sugar, egg, paprika, dry mustard and pepper.
Pour mixture into a tall glass. Skewer hot dogs with wooden skewer.
Dip into mixture.
Deep fry at 375\u00b0 until golden brown (about 2 minutes).
Drain on paper towel.
Yields 10 to 16 corn dogs.
shallow bowl of water for 30 minutes; drain.
Heat
ach rectangle.
Place hot dogs on rectangles, roll up and