Corn Dogs usually consist of a wiener on a stick coated with a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly a county or state fairs cuisine.
Recipe makes 12 to 14 corn dogs
- 1 cup milk
- 2 medium eggs
- 1/4 cup oil
- 2 Tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1-1/3 cups corn meal
- 2/3 cup flour
- 1 to 1-1/2 pounds hot dogs
- flour for dusting (about 1/2 cup)
- Hot Fat for Deep Frying
- Popscicle sticks
- In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
- Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.
- While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.
- Now, to coat the floured hot dogs with batter you swirl the hot dogs in the bowl of batter until they're coated, and then drop them into the hot fat.
- Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. Using tongs, turn the corn dogs when the bottom side is well browned. When browned on all sides, remove the cooked corn dogs from the fat and allow them to drain on paper towels. Repeat the process until all of the corn dogs are cooked or until you no longer have enough batter to coat the hot dogs.
- If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.