Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
55 min
Active:
30 min
Yield:
12 corn dogs
Level:
Intermediate
Total:
55 min
Active:
30 min
Yield:
12 corn dogs
Level:
Intermediate

Ingredients

Batter:
Corn Dogs:
Sweet Option:
Spicy Option:
Herb-Mustard Option:

Directions

Watch how to make this recipe.

Special equipment: a deep-fry thermometer twelve 6-inch wooden skewers

For the batter: Whisk together the cornmeal, flour, granulated sugar and salt in a large bowl. Whisk together the milk and egg in a small bowl. Pour the egg mixture into the flour mixture and stir until combined. At this point, you can leave the batter plain or you can add the ingredients for the sweet, spicy or herb-mustard options.

For the corn dogs: Fill a deep, medium pot a little more than halfway with vegetable oil. Attach a deep-fry thermometer and bring the oil to 350 degrees F over medium-high heat. Preheat the oven to 250 degrees F.

Fill a tall glass about three-quarters full with some of the batter. Push the pointed end of a 6-inch wooden skewer about halfway through each sausage. Line a baking sheet or large plate with paper towels.

Once the oil is hot enough, dip 1 sausage in the glass of batter until fully submerged and completely coated. Let any excess drip off, then dip completely in the hot oil, holding it by the skewer for a few seconds until the batter is set. Then let it go to bob and fry in the oil. Continue dipping in batches so you're frying only 2 or 3 at a time, turning the corn dogs in the oil as needed with tongs and adjusting the heat as necessary to maintain the temperature, until deep golden brown, 4 to 6 minutes. Let the finished corn dogs drain on the paper towel-lined baking sheet, then transfer to the oven to keep warm while you dip and fry the remaining batches. Fill the glass with more batter as needed.

If making the sweet version, dust each corn dog with confectioners' sugar. Serve with desired dipping sauces.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Make cornmeal fritters from any extra batter. Scoop tablespoonfuls of the batter, and fry in oil at 350 degrees F until golden brown, 5 to 6 minutes.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Quinoa Corn Chowder

Recipe courtesy of Trisha Yearwood

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Manicotti with Italian Sausage

Recipe courtesy of Valerie Bertinelli

Spicy Sausage Bites

Recipe courtesy of Giada De Laurentiis

Corn and Cheese Arepas

Recipe courtesy of Food Network

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.