Ingredients
Method
- Heat your vegetable oil in a large pot to 350 degrees.
- In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Use a whisk to beat in the egg and milk.
- Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.
- Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.
- Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.
Nutrition
Notes
Pro Tips:
Keep your oil at 375°F for even cookingâtoo hot and the outside burns before the inside cooks, too cool and they become greasy. Use good-quality hot dogs; the better your filling, the better your corn dog. Dip your stick-mounted hot dog in the batter and let excess drip off before frying to avoid overly thick coatings. Storage & Meal Prep:
Corn dogs are best served immediately while the coating is still crispy, but they keep at room temperature for a few hours. Reheat in a 350°F oven for about 10 minutes to refresh the coating. You can freeze the raw battered corn dogs on a sheet pan and cook from frozen, adding a minute or two to the frying time.
Keep your oil at 375°F for even cookingâtoo hot and the outside burns before the inside cooks, too cool and they become greasy. Use good-quality hot dogs; the better your filling, the better your corn dog. Dip your stick-mounted hot dog in the batter and let excess drip off before frying to avoid overly thick coatings. Storage & Meal Prep:
Corn dogs are best served immediately while the coating is still crispy, but they keep at room temperature for a few hours. Reheat in a 350°F oven for about 10 minutes to refresh the coating. You can freeze the raw battered corn dogs on a sheet pan and cook from frozen, adding a minute or two to the frying time.
