How to make corn dogs with corn flour?

Corn flour can be substituted for cornmeal to create a finer, smoother batter. Mix equal parts of corn flour and all-purpose flour with baking powder, salt, and spices, then combine with buttermilk and eggs. The result is a soft yet crispy shell that clings well to the seafood center.

What sauce do you eat with corn dogs?

Classic dips like ketchup and mustard always work, but for Shrimp and Crab Nacho Bomb Corn Dogs , sauces like spicy remoulade , Old Bay aioli , and nacho cheese sauce are excellent complements. These enhance the seafood flavor and give the dish a creamy, bold kick.

What hot dogs are used in corn dogs?

While traditional corn dogs use beef or turkey hot dogs, this recipe replaces the dog with a flavorful shrimp and crab filling . However, if you’d like a hybrid, you can wrap a classic hot dog with seafood mix and then batter it to get the best of both worlds.

How long do you cook corn dogs in hot oil?

Corn dogs, including these seafood versions, cook quickly. Once your oil reaches 350°F (175°C), fry each corn dog for about 3 to 4 minutes per side . You'll know they’re done when they turn golden brown and float to the top. Avoid overfrying or the batter will harden and darken too much.

Shrimp and Crab Nacho Bomb Corn Dogs – The Best Cheesy Fried Twist

Description

Delicious shrimp and crab corn dogs with a cheesy batter, golden-fried to perfection. Perfect as a seafood snack or party appetizer.

Ingredients

Scale

1 cup shrimp, peeled and deveined
1 cup crab meat, shredded
1 cup cheddar cheese, shredded
1 cup nacho cheese sauce
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon paprika
1 cup buttermilk
2 large eggs
Vegetable oil for frying
Wooden skewers

Instructions

Chop shrimp and combine with crab meat and shredded cheddar cheese. Mix in the nacho cheese sauce.
In a large bowl, mix cornmeal, flour, baking powder, salt, and paprika.
In a separate bowl, whisk together buttermilk and eggs. Combine with the dry ingredients to form a thick batter.
Form seafood mixture onto skewers into log shapes and freeze for 10 minutes to firm.
Dip skewers into batter, ensuring even coating.
Heat oil in a deep fryer or skillet to 350°F (175°C). Fry corn dogs for 3–4 minutes per side until golden brown.
Drain on paper towels and serve hot with your favorite dipping sauce.

Notes

Pat seafood dry before mixing to help batter stick.
Chill skewered seafood before dipping to prevent breakage in oil.
Use thick batter to ensure proper coating.
Fry in small batches to maintain oil temperature.
Try dipping sauces like spicy remoulade or Old Bay aioli for extra flavor.

Nutrition

Serving Size: 1 corn dog
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 10g
Cholesterol: 70mg

Keywords: Shrimp and Crab Nacho Bomb Corn Dogs, seafood corn dogs, cheesy corn dog recipe, fried shrimp snacks, crab appetizers