The Best Corndogs
Crispy golden corndogs with perfectly seasoned cornmeal batter coating juicy hot dogs - a classic fairground favorite that's surprisingly easy to make at home.
Equipment
Ingredients
Main Ingredients
hot dogs (room_temperature)
4 piece
cornmeal (dry)
120 g
all-purpose flour (dry)
60 g
milk (cold)
180 ml
egg (room_temperature)
1 piece
granulated sugar (dry)
15 g
baking powder (dry)
8 g
salt (dry)
3 g
sunflower oil (liquid)
500 ml
Instructions
Prepare hot dogs
Pat hot dogs dry with paper towels and insert a wooden skewer into each one about halfway through.
Mix the corn dog batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add milk and egg, then whisk until smooth and thick.
Heat oil for frying
Pour sunflower oil into a deep pot or wok and heat to 175°C over medium-high heat.
Coat hot dogs with batter
Dip each skewered hot dog into the batter, turning to coat evenly. Let excess batter drip off for a few seconds.
Fry corn dogs
Carefully lower battered hot dogs into hot oil. Fry 2-3 at a time, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
Drain and serve
Remove corn dogs from oil and place on paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
Original recipe
Storage
Best enjoyed fresh, but can be reheated to restore crispiness
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