General

Homemade Corn Dog Recipe – How To Make Corn Dogs

Homemade Corn Dog Recipe - How To Make Corn Dogs

Will Dickey

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Yields:

6 – 8


portions

Preparation time:

0

hour

15

minutes

Total time:

0

hour

40

minutes

Cornstarch, for dusting hot dogs

1 tbsp.

granulated sugar

1/4 tsp.

ground red pepper

1c.

+ 2 tbsp. Full Milk

Vegetable oil, for frying

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  1. Pat each hot dog dry with paper towels. Thread each hot dog onto a 6 inch skewer, leaving about 2 inches of the skewer for a handle.
  2. Sprinkle the hot dogs lightly with cornstarch. Using your fingers, rub the cornstarch evenly over the hot dogs to form a very light layer. Put aside.
  3. Mix the cornmeal, flour, sugar, baking powder, salt and red pepper in a medium bowl. In another bowl, whisk together the milk, vegetable oil, honey and egg. Add the milk mixture to the cornmeal mixture and beat until smooth. Let stand for at least 5 minutes.
  4. Add vegetable oil to a Dutch oven to a depth of about 2 1/2 inches. Heat over medium heat until oil reaches 350°.
  5. While the oil is heating, transfer the batter to a tall glass taller than the hot dogs. Working with one hot dog at a time, dip the hot dog in the batter and turn to coat completely with batter. Still turning, remove the hot dog from the batter and lower it diagonally into the hot oil, swirling the stick for 5 seconds to set the coating. Release the stick and cook until hot dog is browned on all sides, turning with tongs, about 3 minutes. (You can cook up to 3 corndogs at a time, depending on the size of your pan, being careful not to overcrowd the pan.) Remove the hot dogs from the oil and place on a paper towel-lined plate. Repeat with the remaining hot dogs.
  6. Serve corndogs with mustard and ketchup.

This recipe makes enough batter for four extra corndogs, but you’ll need to tilt the glass to get the hot dogs fully coated.

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