Homemade Corn Dogs
- Yield: 8 servings
There’s no need to wait for the state fair to have tender, tasty corn dogs! With a simple batter that’s easy to make, you can enjoy this classic treat whenever you like. Regular hot dogs are traditional, but don’t be afraid to branch out and try your favorite sausage. Just make sure whatever you choose to ‘corn’ is fully cooked before you dip it in the batter. EQUIPMENT NOTE: You’ll need a candy/frying thermometer
- 1cup flour
- 1cup cornmeal
- 1/3cup natural sugar, non-white sugar, like turbinado
- 1tablespoon baking powder
- 1/2teaspoon salt
- 1cup whole milk
- 1 egg
- 2quarts oil for frying
- 8 hot dogs or cooked sausages
- Popsicle sticks or kabob skewers
- In a large bowl, whisk together dry ingredients. Add milk and egg, and whisk to combine until smooth. Pour batter into a wide, deep dish
- Heat oil in a large heavy-bottomed pot to 375 F.
- Skewer hot dogs or sausages lengthwise on popsicle sticks or skewers, leaving enough outside to create a handle. Holding onto handle, dredge hot dogs in batter until they have an even medium-thick coating.
- Carefully slip corn dogs into hot oil and let fry until golden brown, flipping them once. Remove corn dogs to paper towels to drain. Serve warm with classic yellow mustard.