27min 4 ppl
Corn Dogs
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 14g
Carbs 38g
Fats 24g
About this dish
Beef hot dogs dipped in a slightly sweet cornmeal batter and deep-fried on a stick until golden - classic state-fair food made at home.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Meat & Poultry
- Hot dogspatted dry8
Dairy & Eggs
- Whole milk250 ml
- Eggsbeaten1
Dried Goods
- Cornmeal150 g
- Plain flour100 g
- Baking powder1.5 tsp
- Granulated sugar2 tbsp
Spices & Seasonings
- kosher salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying1000 ml
Utensils
- Mixing bowl
- Large saucepan
- Meat thermometer
- Bamboo skewers
Method
1
Whisk the cornmeal, flour, baking powder, sugar and kosher salt together in a bowl.
Approx. 4 minutes
2
Whisk in the milk and egg until you have a smooth, thick batter.
Approx. 4 minutes
3
Push a skewer through each hot dog lengthways.
Approx. 6 minutes
4
Heat the vegetable oil in a large saucepan to 175°C, checking with a meat thermometer.
Approx. 8 minutes
5
Dip each hot dog into the batter, coating it fully, then lower carefully into the hot oil.
Approx. 8 minutes
6
Fry in batches for 4 minutes, turning occasionally, until deep golden.
Approx. 12 minutes
7
Check with a meat thermometer that the centre reads at least 71°C, then drain on kitchen paper before serving.
Approx. 3 minutes
