Corn Dogs

A classic of American state fairs, the corn dog puts a hot dog on a stick and swaddles it in golden cornmeal batter. Deep-fried until crisp outside and snappy within, it is pure handheld comfort with a swipe of mustard.

Serves 4

Estimate for one serving

• 420 cal
• 12g protein
• 38g carbs
• 25g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 8 hot dogs
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 large egg
• 1 cup whole milk
• 2 tbsp vegetable oil
• 4 cups vegetable oil for frying
• 8 wooden skewers or popsicle sticks
• for serving yellow mustard

Instructions

1. 1Pat the hot dogs dry with paper towels and insert a wooden skewer or popsicle stick about 2/3 of the way into each hot dog. Set aside.
2. 2In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. 3In a separate medium bowl, beat the egg, then add the milk and vegetable oil. Whisk until combined.
4. 4Pour the wet ingredients into the dry ingredients and stir until just combined into a smooth batter. Avoid overmixing. The batter should be thick enough to coat the hot dogs.
5. 5Pour the batter into a tall drinking glass or narrow container for easy dipping.
6. 6Heat vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (use a thermometer).
7. 7Dip one skewered hot dog into the batter, rotating to fully coat. Let excess drip off briefly.
8. 8Carefully lower the battered hot dog into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
9. 9Remove with tongs or a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining hot dogs (fry in batches of 2-3 to avoid crowding).
10. 10Let cool for 1-2 minutes before serving.
11. 11Serve warm with yellow mustard for dipping.