Corn Dogs


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  • 1 cup cornmeal
  • 1 3⁄4 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 egg
  • 1⁄3 cup sugar
  • milk
  • 24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
  • 24 wooden skewers
  • oil
  • Combine cornmeal, flour, baking powder, salt, egg and sugar.
  • Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
  • Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
  • Heat 2" deep oil to 370 degrees F.
  • Dip skewered hot dogs into batter mix and coat evenly.
  • Fry until golden brown about 2 1/2 minutes.
  • Let cool and drain on a paper towel.
  • With left over batter drop like dumplings into the oil until golden brown and drain.
  • Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

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