United States | Meats | Cornmeal | Summer | Deep Frying

Corndogs

(American hot dog & cornbread on a stick)

Yield: 8-10 corndogs


INGREDIENTS PREP AMOUNT
Hot dogs 8-10 each
 
Cornmeal 1 cup
Flour 1 cup
Sugar 1 Tbsp
Baking powder 1 Tbsp
Chili powder 1 tsp
Salt 1 tsp
 
Milk 1 cup
Eggs beaten 2 each
Oil 1/4 cup
     
Oil for frying    

METHOD

Basic Steps:  Skewer → Mix → Batter → Deep Fry
  1. Impale the hot dogs on skewers, popsicle sticks or trimmed twigs. Dry the dogs well and set aside.
  2. Mix dry ingredients together in a large bowl. Beat milk, eggs and oil in another bowl.
  3. Stir milk mixture into dry ingredients just until the batter comes together.
  4. Heat about 1" of oil in a skillet till just shimmering, about 360°.
  5. Pour batter into a tall glass. Dip the dog in the batter to cover. Fry dog in hot oil on both sides till browned (about 2-3 minutes). Remove to paper towels.
  6. Continue as above with the rest of the dogs till all done.

VARIATIONS

  • Use a deep fryer if you have one. The dogs will have a better shape.

NOTES

  • Corn dogs are American fair and carnival food. They are a favorite of children and are best served with a good amount of ketchup.
  • Corn dogs are known as pogos in Canada.