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.

IDEAS YOU'LL LOVE

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Lobster Scampi over Creamy Polenta with Garlic Chips

Recipe courtesy of Bobby Flay

Corn and Green Chile Chowder

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Corn Dogs

Recipe courtesy of Tiffani Thiessen

Corn Dogs

Recipe courtesy of Sandra Lee

Corn Dogs

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking