Corn Dogs
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Classic corn dogs made with a cornmeal batter and deep-fried until golden. Served with ketchup and mustard.
Ingredients
- ½ cup plus 2 tablespoons yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup plus 3 tablespoons buttermilk
- 1 large egg
- ¼ teaspoon baking soda
- 3 inches vegetable oil
- 8 hot dogs
- Ketchup and mustard
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup plus 2 tablespoons yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup plus 3 tablespoons buttermilk
- 1 large egg
- ¼ teaspoon baking soda
- 3 inches vegetable oil
- 8 hot dogs
- Ketchup and mustard
Let's Cook
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Step 1.
Please read about Deep-Frying. Whisk until smooth: ½ cup plus 2 tablespoons yellow cornmeal; ¼ cup all-purpose flour; 1 tablespoon sugar; ½ teaspoon salt; ¼ cup plus 3 tablespoons buttermilk; 1 large egg; ¼ teaspoon baking soda
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Step 2.
Let the batter rest 10 minutes to thicken. Preheat the oven to 225°F. Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil
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Step 3.
Meanwhile, impale on wooden skewers: 8 hot dogs
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Step 4.
Pour the batter into a tall, narrow glass and dip each skewered hot dog in the batter, turning to coat evenly. Fry the corn dogs, turning the skewers for even cooking, until browned, 3 to 4 minutes. Keep warm in the oven until all are fried. Serve with: Ketchup and mustard