These corn dogs came out tasting great, the only change I would make is adding mozzarella to the batter. Other than that, I think the possibilities are endless. I see a jalapeño popper video in the near future.
What I Used:
- Unflavored protein powder (1 cup)
- Coconut flour (1/2 cup)
- Salt, ground mustard, paprika
- 2 eggs
- Heavy cream (or any nut milk, 1 cup)
- *Mozzarella cheese (finely shredded, 1/2 cup)
- Cheddar smoked sausages (or regular hot dogs)
- Pork rind crumbs (1 cup, optional)
- Peanut oil
*I didn’t use mozzarella myself in this recipe, I would recommend it.
What I Did:
Starting with the batter, I added the protein powder, coconut flour, salt ground mustard and paprika into a bowl. Whisked together until everything was incorporated.
Then I added in the eggs and heavy cream. This is where I would have added in the mozzarella cheese. Then whisked together until a batter formed.
To begin with the sausages (or hot dogs), I first placed skewers into each one.
Using a tip I got from a Binging with Babish video, I poured the batter into a Collins glass (or something similar). Then dipped each sausage into the batter until completely coated.
For the second station, I poured out the pork rind crumbs onto a plate and completely covered each corn dog. (this step is optional as you can fry the batter directly without the pork rind crumbs)
Then I poured enough peanut oil to completely submerge each corn dog. Heated it up to 350 before cooking each one at a time (since that’s all the space I had).
After reaching golden brown, removed from the oil and placed onto a paper towel to drain.
Bonus – using the leftover batter, I added in some mozzarella, dived it up into balls, and fried them as well to make fried mozzarella cheese balls.
