Recipes

Homemade Healthier Corndogs #recipe #RecipeOfTheDay #foodie #cooking

20150309_122742If your kids are anything like mine when it comes to food—in other words, picky. Then you know how much of a battle meal time can get.

To combat my side of the battle, I’ve had to find healthier alternatives to some of the food more geared toward kids. I make my own chicken nuggets, pizza, ice cream, and corndogs. With hidden ingredients and healthier options than those found in the processed package foods in the grocery stores, I feel better about putting them on my kids plates along with several daily servings of fresh fruits and vegetables.

My first weapon of choice: the corndog, in both regular and mini form.

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For the Batter:
(These measurements are for 10 hot dogs cut in 3 pieces and will need to be adjusted depending on how many hot dogs you are using)

  • 1/2 Cup of Flour (For a healthier option, choose Coconut, Almond, Gluten Free, or Rice Flour)
  • 1 and 1/2 Cups of Yellow Corn Meal
  • 2 Tablespoons of Milled Flaxseed (Not enough to really taste, but enough to gain the health benefits. If your child likes the taste of flaxseed, then substitute some of the flour with more flaxseed)
  • 1/4 Cup of Raw Healthy Honey
  • Sprinkle to your taste: Salt, Pepper, Onion Powder, Garlic Powder, and Creole Seasoning.
  • For the added health benefit, sprinkle to your taste: Tumeric and Ginger (Don’t overuse the Ginger, though, it can get spicy in large amounts)
  • Add Milk as you mix to your preferred thickness. Too thick and it won’t coat well, too thin and it won’t stick to the hot dog while you are transporting it to the pan.

Other Ingredients:

  • The healthiest hot dogs you can find
  • Olive or Coconut Oil (instead of Vegetable) for frying.
  • 1/2 Cup of Corn Meal in another container and left as a dry mix.

Tip on finding a healthy hot dog: I purchase all-natural, no nitrates hot dogs (in either turkey or all beef) from local farmers in Oklahoma. I get them either from our local butcher or the farmer himself through the Oklahoma Food Co-Op. Be sure to check in your area for anything available. Because I do the work to track these doggies down, I’m able to stay away from the store bought, who-knows-what-type-of-meat-are-in-them, hot dogs. Of course, I know they are still hot dogs, so I try to keep it to a minimum of serving these, however, they are super easy, fun, and the kids love them (I mean, who wouldn’t), so I do allow them once a week or every other week.

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For mini corn dogs, cut the hot dog into 3 or 4 pieces, depending on the size you desire. For regular corndogs, insert a chop stick into one end.

Roll the hot dog in the dry corn meal and then dip into the batter, rolling it around until it’s fully covered. For the mini corndogs, I usually hold the dog by the two ends with my thumb and index finger to minimize the inconsistent covering. The larger corndogs are a bit easier because you can hold the stick.

Note: these little doggies aren’t always the prettiest, but they sure taste good, even better than anything you can get at the store or a restaurant. They have healthy spices in the batter and are cooked in a healthy oil.

Once covered, drop in the oil and fry for several minutes on each side. Depending on the temperature of your oil, the size of the dog, the thickness of your batter, and whether you have gas or electric, you might need to time the first one, cut it open and check for even frying before cooking the rest. After they are all fried, place on a couple of paper towels to soak up remaining oil, let cool, serve, and enjoy!

    

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