Corn Dogs

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

Yield:
8 corn dogs
Level:
Easy

CATEGORIES
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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Top Hot Dog Recipes