Corn Dogs
The two words it took to get my salivating as a kid in elementary school, corn dogs. I didn’t even have to see it written on the menu after entering the cafeteria. I’d smell the corn dogs halfway down the hallway to the cafeteria doors. Cue a few years after that at my first time at the South Florida Fair where fried everything was heaven. The fair is going on right now and I don’t like really going to the fair. The first time I went was the last one. Let’s just say I got really sick on a ride all over myself…and my friend Christina. Totally embarrassing. So the fair food is all I really miss and lucky for me and now you as well, I can make the two things I like from there…corn dogs and funnel cake.
A Few Tips
You can make the batter for these corn dogs a day in advance to save yourself time. If you don’t have enough oil to fry them in you can do a few at a time. You could also cut the hot dogs into halves or thirds and make mini corn dogs that way. Make sure to fully submerge the hot dog and that the batter covers them completely. The original recipe called for 1 cup of buttermilk but I found the consistency was not “batter-y” enough so added half a cup more to make it just right. Enjoy!
Corn Dogs
Ingredients
2 to 4 quarts vegetable or canola oil, for frying
3/4 cup yellow cornmeal
1 1/4 cups all-purpose flour, plus additional for coating the hot dogs
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon baking powder
Black pepper, to taste
1 large egg
1 1/2 cups buttermilk
Hot sauce, optional
8 pre-cooked hot dogs or sausages
Prepare
1. Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F.
2. While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.
3. Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully.
4. Fry them until golden brown, 3 to 5 minutes, then transfer to a paper towel to drain.
5. Let cool slightly and enjoy! Leftovers can be frozen and reheated in a toaster/convection oven later.
- 2 to 4 quarts vegetable or canola oil, for frying
- 3/4 cup yellow cornmeal
- 1 1/4 cups all-purpose flour, plus additional for coating the hot dogs
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- Black pepper, to taste
- 1 large egg
- 1 1/2 cups buttermilk
- Hot sauce, optional
- 8 pre-cooked hot dogs or sausages
- Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F.
- While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.
- Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully.
- Fry them until golden brown, 3 to 5 minutes, then transfer to a paper towel to drain.
- Let cool slightly and enjoy! Leftovers can be frozen and reheated in a toaster/convection oven later.
