This corn dogs recipe is hot dogs dipped in a corn batter and fried until the crust is gold. It is not cornbread or a corn pudding.
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Corn Dogs
- Total Time: 40 minutes
- Yield: 8 corn dogs 1x
Description
Corn Dogs. From Your Daily Hit.
Ingredients
Scale
- 8 hot dogs
- 8 wooden sticks
- 1 cup (125g) flour
- 1 cup (150g) cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup (240ml) milk
- oil for frying
Instructions
- Heat 2 inches of oil to 350°F (175°C). Pat the hot dogs dry and skewer them.
- Whisk flour, cornmeal, sugar, baking powder, salt, egg, and milk into a thick batter.
- Dip each dog, let the extra drip, and fry 3 to 4 minutes, turning, until the crust is deep gold.
Notes
Dry the hot dogs. A wet dog sheds its batter in the oil.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Batter
Thick enough to coat. A thin batter slides off.
Oil
350°F. Hotter and the crust burns. Cooler and it greases through.
Stick
Insert it most of the way so the dog does not spin.
Drain
A rack, not a paper pile, so the bottoms stay crisp.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Oven
They will not brown the same way. This is a fry.
Storage
Best the hour they are fried. Re-crisp at 375°F.
Batter ahead
Mix it when the oil is hot. It thickens as it sits.
Mustard
On the side.
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