Corn Dogs

Name: Corn Dogs
Total time: 30 min
Yield: 1 servings
Cuisine: North American
Ingredients: 8 hot dog sausages and 8 wooden skewers; 120g (1 cup) cornmeal and 120g (1 cup) all-purpose flour; 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt; 1 large egg and 240ml (1 cup) milk; Vegetable oil for frying

Hot dogs on a stick dipped in sweet cornmeal batter and deep-fried golden — a fair favourite.

30 minutes

Serves 1

Snack/Lunch

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Skewer: Pat the hot dogs dry and push a skewer halfway into each.

2
Make the Batter: Whisk the cornmeal, flour, sugar, baking powder, and salt, then stir in the egg and milk to a thick, smooth batter. Pour into a tall glass for easy dipping.
3
Heat Oil: Heat oil to 180°C (360°F) in a deep pot.
4
Dip: Roll each hot dog in a little flour (helps the batter stick), then dip into the batter to coat fully.
5
Fry: Lower into the oil and fry for 3-4 minutes, rolling, until golden and crisp.
6
Serve: Drain on paper towels and serve with ketchup and mustard.

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