Homemade Corn Dogs
Juicy hot dogs coated in a sweet and savory cornmeal batter, then fried to golden perfection.
Ingredients
- 4 hot dogs
- 1/2 cup flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup white cheddar finely grated
- 1 egg
- 3/4 cup whole milk
- 1 tablespoon honey
- Oil for frying
- 12 4” wooden skewers
- Dipping sauce
Instructions
- Cut each hot dog into thirds.
- Combine the flour, cornmeal, salt, baking powder, and cheese in a bowl. In another bowl, whisk the egg, milk, and honey. Slowly whisk the wet ingredients into the dry ingredients.
- Stick a wooden skewer into each hot dog piece.
- Fill a large pot with 2 inches of cooking oil and heat it to 350°F.
- Dip each hot dog in the batter, lift and allow excess batter to drip off.
- Place each battered hot dog into the oil. Rotate them around so they cook evenly. They need to cook for about 2 minutes. Remove them when golden brown. Note: try to keep the temperature of the oil at 350°F, not over (see notes below).
- When done, transfer them to a paper-towel-lined plate to remove any excess grease. Serve with your favorite dipping sauce.
Notes
- Two things that might occur is the batter slipping off the hot dogs and/or the batter bubbling too much in the oil and then slipping off. If these things occur, there are two possible reasons - there is too much water in the batter (only use full fat milk and do not add water to the batter) or the oil is too hot. Keep the oil at 325 to 350 degrees F. If the batter keeps slipping off add more flour to the batter to thicken it and/or turn down the heat of the oil.
Nutrition
Calories: 114kcalCarbohydrates: 14gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 25mgSodium: 254mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 76IUVitamin C: 0.02mgCalcium: 87mgIron: 1mg
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