Corn dogs are a street food staple in the States, typical of state fairs and amusement parks, but are also surprisingly easy to prepare at home. A simple hot dog is immersed in a sweet, corn flour batter, fried and served on a stick… not the healthiest of snacks, but definitely fun!
Corn Dogs
- 4 hot dogs
- 1 cup (125 g) flour
- 1 cup (150 g) yellow cornmeal
- ¼ cup (50 g) sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ? teaspoon black pepper
- 1 cup (250 ml) milk
- 1 egg
- 1 quart vegetable oil for frying
- mustard and ketchup, for serving
Push a wooden skewer inside each hot dog, then set aside.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, salt and pepper. Once fully combined, mix in the milk and egg. Stir until batter is smooth with no lumps. Pour the batter into a tall glass for easier dipping.
Preheat oil to 350°F/180°C (or until a crumb of bread dropped into the oil sizzles and bubbles immediately). Grab a hot dog by the end of the stick and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil, rotating it so that it fries evenly. Cook for 3-5 minutes or until golden brown. Transfer to a paper-towel-lined plate to drain and serve warm with mustard and ketchup.
