Kids Cuisine

Corn Dogs always seem to be a favorite of kids. Now that summer is here, trips to parks and outdoor events present visions of little ones running around with a dog on a stick. Whether at a carnival, a ball game, or street fair, these meals on a stick stand out to be a fan favorite. But, did you know they can range from about 300-500 calories per serving and 15-22 grams of fat per dog? And, let’s not talk about sodium levels. Just check out this Hot Dog Calorie Counter for a quick reference. Add a 12-oz coke at 155 calories – wow!

Although I have only eaten one once when I was a kid, I have had odd cravings for corn dogs lately. (No, mom – no unexpected news!) But, my craving led to the question, how can I make these better? Taking on my own personal challenge as if I was on Top Chef and Padma told me to make a new healthy version of an ol’ carnival favorite, the result was one surprisingly tasty alternative. It is also a great one to do with the kids.

The two main elements to a corn dog are the hot dog and the cornmeal batter – fried to perfection. My interpretation?

For the hot dog, I used Yves Good Dog, which has 70 calories and 3.5 grams of fat. For the batter, I decided to go with Pillsbury’s Golden Homestyle Buttermilk Biscuits (about 100 calories). After piercing the Good Dog with a skewer, I took a biscuit, mushed (a technical cooking term, for sure) and molded it to shape the Good Dog. Baked according to the biscuit package directions, the end result was delicious, dipped in mustard or not. And, only 170 calories! Even though my biscuit separated at the seam while cooking, it was still a really fun dish. Admittedly, I was a bit skeptical trying this meatless product for the first time. But honestly? It tasted exactly like a hot dog!