Recipe courtesy of Franks 'n' Dawgs
Save Recipe Print
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Basic Polenta

Recipe courtesy of Giada De Laurentiis

Polenta Lasagna

Recipe courtesy of Ree Drummond

Cheesy Polenta

Recipe courtesy of Giada De Laurentiis

Polenta Lasagne

Recipe courtesy of Michael Chiarello

Corned Beef

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Browse Reviews By Keyword