Corn Dogs

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons melted butter
• 8 hot dogs
• Vegetable oil for frying

Steps

1. 1 In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. 2 In another bowl, whisk milk, eggs, and melted butter. Pour into the dry ingredients and stir until combined.
3. 3 Heat about 2 inches of vegetable oil in a deep skillet to 360°F.
4. 4 Dip each hot dog into the batter, allowing excess to drip off, then carefully place into the hot oil.
5. 5 Fry for about 2-3 minutes per side, or until golden brown. Drain on paper towels.
6. 6 Serve immediately with your favorite dipping sauces.

Nutrition

Tips

• For extra crispy corn dogs, chill the batter for 30 minutes before frying.
• Use wooden skewers or metal rods to hold the hot dogs while frying for easy handling.
• Ensure oil is at the correct temperature to avoid greasy corn dogs.
• If batter gets too thick, add a splash of milk to thin it out.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to maintain crispiness.

Serving Suggestions

• Pair with classic ketchup or mustard.
• Serve with a side of French fries and coleslaw.
• Offer a spicy mayo for dipping.
• Great with a pickle spear for that tangy contrast.

FAQ