Corn Dogs

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
8 corn dogs
Level:
Easy

Ingredients
  • 1 1/2 cups fine yellow cornmeal
  • 1 cup all-purpose flour, plus more for dredging
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon mustard powder
  • Kosher salt
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons peanut oil, plus more for frying
  • 8 hot dogs
Directions

Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.

Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.

Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.

Photograph by Jonathan Kantor


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    This recipe is featured in:

    Burgers and Hot Dogs