We made Homemade Corn Dogs last night! This is yet another food item that is loved by children and hit-or-miss with the adult folk.
Let me just say – these were easier than I thought they would be. You mix up a batter, stick the hot dogs in batter, drop hot dogs in a vat of boiling oil. And you’re done! It was admittedly my first time “frying” on the stove top and I survived.
- ½ Cups cornmeal (a finer grind. I used a medium-grind and wish it had been finer). Amazon has had some fantastic deals on Bob’s Red Mill Gluten Free Cornmeal, 24-Ounce Packages (Pack of 4) – dropping as low as $6.44 for four bags!
- 1 Cup all-purpose flour - about ½ cup extra for coating hot dogs before dipping in batter
- 1 Tablespoon baking powder
- 2 teaspoons sugar
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 1¾ Cups milk (or buttermilk)
- 4 large eggs, beaten
- 3 quarts vegetable oil (or other frying oil)
- 8 hot dogs
- Pour your oil into a large dutch oven, at least 6-quarts, on medium-high heat. You want it to be about 350 degrees when you start frying the corn dogs. I used a candy thermometer to track temp (I have no idea if this is a good idea or not, I’ve never fried anything on stove before). You’ll want a wire rack nearby to put them on after they are done cooking.
- Mix together the cornmeal, flour, baking powder, salt and baking soda in a large bowl
- In another bowl, mix together milk and eggs
- Mix both cornmeal mixture and milk/eggs together in a large bowl. Preferably a bowl with a pour spout indent – as you’ll be pouring batter into a tall drinking glass for dipping the dogs.
- Insert wooden skewers through hot dogs. Make sure the stick + hot dog length is not too long to fit in your dutch oven – because when you drop them in to the oil you don’t want part of it sticking out.
- Take a large plate and sprinkle ½ Cup of flour on top of plate. Roll hot dogs in flour. This light dusting of flour helps the batter stick to them.
- Whisk batter again and pour into a tall drinking glass. Tall enough to cover hot dogs. Dip hot dogs into batter. Let extra batter drip off.
- Drop hot dogs into oil. Cook for about five minutes – until golden brown. Use metal tongs to turn corn dog in oil.
- Remove corn dog from oil and place on a wire rack so excess oil can drip off. Be careful! The wooden skewer will be hot, too!
- Serve immediately with ketchup, mustard or whatever you like.
This recipe is modified from one found in The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen. A great bargain at $13.98, it has some great tips and recipes in it!
Have you made homemade corn dogs before?