Love corn dogs? Love bacon cheeseburgers? Let’s put them together in one glorious, deep-fried mashup. These Deep-Fried Bacon ...

The secret to these beloved sandwiches lies in their cornmeal batter, which forms a crunchy coating around slices of boneless pork loin, topped traditionally with mustard, pickles, and onions.

Heat the oil in your deep-fryer to 180˚C/350˚F. Prepare your batter by adding the cornmeal, flour, egg, buttermilk, salt, sugar, paprika, white pepper, garlic powder (if using) and baking soda ...

In a medium bowl, whisk together cornmeal, salt, pepper, sugar, garlic powder and baking powder. Pour in melted shortening and boiling water, and stir until batter is homogenous. It should be loose.

Big, loud, colorful fun. For one, Dailey says, “The batter is different. It’s not a cornmeal batter. It’s a yeast batter, so it gets fluffy and chewy.” Nix adds, “A little bit of ...

The nutty coarse cornmeal adds a subtle crunch and makes for a light, moist crumb. And the glaze on top makes it all just a little more special. Feel free to add the fresh berries of your choice.

Do not leave hot oil unattended. Take one frankfurter at a time and holding the skewer end, dip into the cornmeal batter. Slowly twist it in the batter until thickly and evenly coated. Taking ...