35 Corn Dogs September 2017


Corn Dog

Yield: 8 corn dogs


1 cup corn meal

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 egg

1 – 1¼ cups milk

2 tablespoons vegetable oil

8 hot dogs

8 Wooden skewers

Vegetable oil for frying


Heat your vegetable oil in a large pot to 350 degrees.

In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.

Use a whisk to beat in the egg, milk, and vegetable oil.

Pour the batter into a tall cup or container deep enough to hold a hot dog vertically.

Insert the skewers into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.

Dust each dog in a little flour to help the batter stick.

Dip the hot dog into the batter and turn it around to make sure the batter sticks. Make sure the hot dog is completely submerged in the batter.

Lift the battered dog out of the cup and put it into the hot fat. Fry until it is brown on all sides. The hot dog will cook faster on the bottom side but will turn itself over as the dog cooks.