Recipe courtesy of Franks 'n' Dawgs
Total:
19 min
Prep:
15 min
Cook:
4 min
Yield:
6 corn dogs
Level:
Easy

Ingredients

Directions

In a medium bowl set over a saucepan of simmering water, whisk together polenta and 2 cups water. Cook until water is absorbed and polenta is cooked, about 5 minutes. Set aside, stirring occasionally, until cool. 

In a separate medium bowl, stir together the flour, sugar, 3 tablespoons salt, baking soda, egg yolk, milk, and remaining 1/3 cup water. The mixture will be lumpy. Stir in the polenta until smooth. 

In a large Dutch oven, heat the oil until it registers 350 degrees F on a deep-fry thermometer. Pierce the sausage with chopsticks. Do not pierce all the way through. Working in batches, dip the sausage into the polenta batter until evenly coated. Place the battered sausage in hot oil (still on sticks); cook, turning occasionally, until the corn dogs float to the top and are evenly browned, 4 to 5 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Grilled Corn Salad

Recipe courtesy of The Neelys

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Grilled Corn and Cheese Cakes

Recipe courtesy of Giada De Laurentiis

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Corn Dogs

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          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.