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Corndogs

 


Method 1

Ingredients

100ml cornmeal

100g plain flour

1 egg, lightly beaten

1 tsp caster sugar

½ tsp fine sea salt

1 tbsp baking powder

150ml whole milk

8 frankfurters

vegetable oil

for deep-frying

ketchup

and American mustard, to serve

step 1

Tip the cornmeal, flour, egg, caster sugar, salt, baking powder and milk into a bowl, and whisk until you have a smooth, lump-free batter. Carefully pour the batter into a tall jug or glass.

step 2

Push a wooden skewer through the length of each frankfurter, so it goes about three-quarters of the way through. Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread dropped in browns within 30 seconds.

step 3

Working with one frankfurter at a time, submerge it into the batter and gently turn to coat – it should be completely covered. Carefully drop into the oil and fry for 2-3 mins, or until the batter is crisp and golden. Drain on a sheet of kitchen paper. Repeat with the remaining frankfurters. Serve with ketchup and American mustard for dipping or drizzling over.

Method 2

🌭 Homemade Corndogs

📝 Ingredients:

For the Corndogs:

8 hot dogs (beef, chicken, or your favorite kind)

8 wooden skewers or popsicle sticks

Oil for deep frying (vegetable, canola, or peanut oil)

For the Batter:

1 cup (125g) cornmeal (yellow)

1 cup (125g) all-purpose flour

¼ cup (50g) granulated sugar

1 tbsp baking powder

½ tsp salt

¼ tsp black pepper (optional)

1 egg

1 cup (240ml) whole milk (adjust slightly if batter is too thick)

1 tbsp honey (optional, for a hint of sweetness)

👩‍🍳 Instructions:

1. Prep the Hot Dogs:

Pat the hot dogs dry with a paper towel.

Insert skewers into each hot dog, leaving enough stick to hold.

Place in the fridge while you make the batter (this helps batter stick better).

2. Make the Batter:

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and pepper.

In another bowl, mix egg, milk, and honey.

Pour the wet ingredients into the dry and mix until smooth.

Transfer batter to a tall glass or jar (easier for dipping).

Tip: The batter should be thick but pourable. If too thick, add a bit more milk.

3. Heat the Oil:

Pour oil into a deep pot or fryer — about 2–3 inches deep.

Heat to 350–375°F (175–190°C).

4. Dip and Fry:

Dip a cold hot dog into the batter, coating it completely.

Carefully place into hot oil. Fry 2–3 at a time so the pot isn’t crowded.

Fry for 3–5 minutes, turning as needed, until golden brown and crispy.

Remove and drain on paper towels.

🍯 Serve with:

Ketchup

Mustard

Honey mustard

Cheese sauce

🧁 Bonus: Mini Corndogs

Cut hot dogs into 2–3 pieces each and follow the same process.

Great for kids or parties!



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