Pepperoni Pizza Corn Dog
Stuffed with pepperoni and mozzarella before being battered and fried crisp, these melty, cheesy treats are sure to please the kid in everyone.
Serves 4
Batter:
- 1 c. cornmeal
- 1 c. flour
- 2 tsp. salt
- ¼ tsp. baking soda
- 2 tbsp. sugar
- 2 eggs
- ¼ c. yellow onion, minced
- 1½ c. half-and-half
Corn dogs:
- 4 hot dogs
- 8 slices mozzarella cheese
- ¼ c. pepperoni slices
- Basil, chopped
- 1 c. marinara sauce
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Instructions:
- Fill a deep fryer or large Dutch oven with enough oil to submerge the corn dogs, and preheat to 350°F.
- In a large bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and sugar. Whisk in the eggs, onion, and half-and-half until smooth. Pour the mixture into a large jar or container.
- Wrap the hot dogs in the mozzarella and pepperoni slices.
- Skewer the hot dogs, and dip them into the batter. Fry for 4–5 minutes or until the dogs are golden brown. Let drain on a wire rack or paper towel before serving.
- Garnish with the basil, and serve with the marinara sauce.
