Fried Corn Dogs
Ready in 30 minutes using pantry ingredients, this state-fair treat will make everyone happy.
Equipment
- Deep fryer or Dutch oven
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon salt
- 4 teaspoons baking powder
- 1¼ cups milk
- 1 egg
- 8 hot dogs
- peanut oil or vegetable oil for frying (4-6 cups)
Instructions
- Prep the fryer. In an electric deep fryer, heat oil to 350℉. (If you don't have a deep fryer, use a Dutch oven or other heavy, deep pot. Set a candy thermometer inside and heat oil on the stovetop.). Prepare a large plalte or rimmed baking sheet by lining it with paper towels.
- Make the batter. Mix all dry ingredients in a mixing bowl and add wet ingredients, whisking well. Pour into a mason jar or tall glass for easier dipping.
- Prep hot dogs. Pat the hot dogs very dry with a paper towel to help the batter stick. Insert skewers or popsicle sticks.
- Dip and fry. One by one, dip the hot dogs into the batter and then into the hot oil. The batter will smooth out in the fryer. First let the batter fry to set for a minute or so, then begin flipping so that the corn dogs cook evenly.
- Remove and serve. As each corn dog finishes, remove to the paper-towel lined plate. Serve immediately.
Notes
You may need to smooth out the batter with your hand if it's not sticking well to the hot dog.
Keep in mind the size of your fryer when inserting the skewers and trim them down as needed. You can want the corn dog to lay flat.
Leftovers will reheat okay in the oven or air fryer.
Nutrition
Calories: 324kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 761mg | Potassium: 212mg | Fiber: 2g | Sugar: 15g | Vitamin A: 91IU | Vitamin C: 0.04mg | Calcium: 182mg | Iron: 3mg
Servings: 8 servings
Calories: 324kcal