Homemade Corn Dogs with Buttermilk Pancake Batter

40Min

8Servings

320Cal

MediumLevel

Kid friendly

#corn dogs#fried#street food#buttermilk#cornmeal

Equipment

mixing bowl

whisk

measuring cup

measuring spoon

cutting board

knife

deep pot

stove

cooking thermometer

tongs

serving plate

paper towels

Ingredients

Batter

buttermilk (cold)

240 ml

all-purpose flour

120 g

cornmeal

100 g

baking powder

10 g

granulated sugar

25 g

salt

3 g

large egg

1 piece

Sausages

hot dogs (fully cooked)

8 piece

wooden skewers or sticks

8 piece

Frying

sunflower oil

1000 ml

Instructions

Prepare the batter

Mix dry ingredients, add wet ingredients and whisk until smooth.

5 min

Batter should be thick but pourable - add a splash of buttermilk if too thick

Prepare hot dogs

Pat hot dogs dry and insert wooden sticks into each one.

3 min

Make sure hot dogs are completely dry for better batter adhesion

Heat the oil

Heat oil in a deep pot to 175°C for frying.

10 minMedium-high heattimer 10 min

Use a thermometer to maintain consistent oil temperature

Coat hot dogs with batter

Dip each hot dog into the batter, rotating to ensure even coverage.

5 min

Let excess batter drip off before frying

Fry corn dogs

Fry 2-3 corn dogs at a time for 3-4 minutes until golden brown and crispy.

15 minMedium-high heattimer 4 min

Don't overcrowd the pot - fry in batches

Drain and serve

Remove corn dogs from oil and drain on paper towels. Serve hot with your favorite condiments.

2 min

Serve immediately while the coating is still crispy

Original recipe

InstagramRecipe by @moribyan

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Oven 180°C for 8-10 minutes to restore crispiness

Reheat in oven rather than microwave to maintain crispy coating

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