Corn Dogs
Yield: 10 corn dogs
Cook Time: 2 1/2 to 3 1/2 minutes
Tips: See recipe description for tips.
Suggestion: Delicious with potato salad or coleslaw, BBQ Beans and lemonade.
You don't need to wait for a trip to a carnival or fair or the mall food court to enjoy a tasty Corn Dog! Corn Dogs (also known as Hot Dogs on a Stick) are incredibly easy to make, and this recipe will give you that same great flavor you know so well, featuring that crispy outer crust and a tender hot and steamy inside when you bite down. Corn Dogs can be made with all beef, turkey or chicken franks (also called frankfurters or weenies) and can be made full size as shown in photo to be served for lunch or dinner or made in smaller pieces to be served as fun and delicious party appetizers.
You can use any type of wooden skewers for these corn dogs, as long as they are strong enough to hold the dogs. You can use long, narrow popsicle-type sticks, bamboo skewers traditionally used for barbecuing (bamboo skewers are pretty thin, but they will work), 1/4-inch-diameter wooden dowels (as shown in the above-photo), or even wooden chopsticks if you have some handy. Most grocery stores carry bamboo skewers in the picnic and BBQ isle, while warehouse food stores might carry a variety of wooden skewers. The skewers shown above were purchased at an arts and
crafts store, and were easily cut down to 8 inches with a coping saw (the wood is very soft) and sharpened on one end with an electric pencil sharpener. Of course, you can find all sorts of wooden skewers to purchase online as well (Tip: Searching for "wooden skewers" using the "images" feature on your search engine will display a large variety of skewers.)
You can use a deep fat fryer, a saucepan or a deep skillet to fry the Corn Dogs. If using a large-sized deep fat fryer or large saucepan, you'll be able to pierce the Corn Dogs with skewers before immersing them into the oil. This will enable you to hold them at an angle, turning as necessary to brown all over. If using a small deep fat fryer or deep skillet, you can fry the Corn Dogs before inserting them with skewers simply by immersing the entire corn dog into the oil. The corn dogs can then be pierced with the skewers after they have been cooked.
Helpful tips: Completely dry each weenie with a paper towel before coating with the batter (this will help the batter stick to the weenies). Once you immerse the Corn Dogs into the hot oil, do not move them until they have cooked for about 15-30 seconds, otherwise the cornmeal batter might detach from the franks. If you like corn dogs with those delicious crunchy lumps and bumps, keep the batter on the thicker side (using only a minimal amount of additional milk for thinning).
Bottom line: Don't worry about the overall appearance of your Corn Dogs. Lumps and bumps and imperfections are totally normal, and can add wonderful crispy texture! Serve your Corn Dogs with some mustard and ketchup and you've got a fun, familiar and unforgettable meal!
You can use any type of wooden skewers for these corn dogs, as long as they are strong enough to hold the dogs. You can use long, narrow popsicle-type sticks, bamboo skewers traditionally used for barbecuing (bamboo skewers are pretty thin, but they will work), 1/4-inch-diameter wooden dowels (as shown in the above-photo), or even wooden chopsticks if you have some handy. Most grocery stores carry bamboo skewers in the picnic and BBQ isle, while warehouse food stores might carry a variety of wooden skewers. The skewers shown above were purchased at an arts and
You can use a deep fat fryer, a saucepan or a deep skillet to fry the Corn Dogs. If using a large-sized deep fat fryer or large saucepan, you'll be able to pierce the Corn Dogs with skewers before immersing them into the oil. This will enable you to hold them at an angle, turning as necessary to brown all over. If using a small deep fat fryer or deep skillet, you can fry the Corn Dogs before inserting them with skewers simply by immersing the entire corn dog into the oil. The corn dogs can then be pierced with the skewers after they have been cooked.
Helpful tips: Completely dry each weenie with a paper towel before coating with the batter (this will help the batter stick to the weenies). Once you immerse the Corn Dogs into the hot oil, do not move them until they have cooked for about 15-30 seconds, otherwise the cornmeal batter might detach from the franks. If you like corn dogs with those delicious crunchy lumps and bumps, keep the batter on the thicker side (using only a minimal amount of additional milk for thinning).
Bottom line: Don't worry about the overall appearance of your Corn Dogs. Lumps and bumps and imperfections are totally normal, and can add wonderful crispy texture! Serve your Corn Dogs with some mustard and ketchup and you've got a fun, familiar and unforgettable meal!
Recipe▼
Ingredients
- 1 cup flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup cornmeal
- 2 tablespoons butter
- 1 egg, lightly beaten
- 3/4 cup milk, plus more for thinning as necessary
- 1 lb. weenies (beef, turkey or chicken)
- oil for deep frying
- ketchup and/or mustard (for garnish)
Directions
Note: See recipe description for helpful hints and details.
In a medium mixing bowl, sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse meal. Mix egg and milk together in a small bowl, then stir into cornmeal mixture until blended. (Alternatively, ingredients can be blended in a food processor or with an electric mixer.) Add enough additional milk to thin batter, 1 tablespoon at a time (up to about 4 tablespoons) until you reach desired coating consistency. (Thicker batter will produce more crispy lumps and bumps, while a thinner batter will produce a smoother corn dog.)
Heat oil in a deep fat fryer, deep skillet or saucepan to 375° F.
Thoroughly dry weenies with paper towels, then insert a wooden skewer into the ends of each weenie, leaving enough of the skewer exposed to easily hold. (Note: Skewers may be inserted into weenies after frying if this is the only way weenies will fit into fryer, skillet or saucepan.) Coat evenly with batter. Fry in oil until brown, carefully turning to ensure browning on entire surface (about 2 1/2 to 3 1/2 minutes). Briefly drain on paper towels. Serve with ketchup and mustard.
In a medium mixing bowl, sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse meal. Mix egg and milk together in a small bowl, then stir into cornmeal mixture until blended. (Alternatively, ingredients can be blended in a food processor or with an electric mixer.) Add enough additional milk to thin batter, 1 tablespoon at a time (up to about 4 tablespoons) until you reach desired coating consistency. (Thicker batter will produce more crispy lumps and bumps, while a thinner batter will produce a smoother corn dog.)
Heat oil in a deep fat fryer, deep skillet or saucepan to 375° F.
Thoroughly dry weenies with paper towels, then insert a wooden skewer into the ends of each weenie, leaving enough of the skewer exposed to easily hold. (Note: Skewers may be inserted into weenies after frying if this is the only way weenies will fit into fryer, skillet or saucepan.) Coat evenly with batter. Fry in oil until brown, carefully turning to ensure browning on entire surface (about 2 1/2 to 3 1/2 minutes). Briefly drain on paper towels. Serve with ketchup and mustard.
