Recipe by Lainey39
One of my favorite things to get at the fair or amusement park. I think these are even better.
Top Review by Baby Kato
Great recipe Lainey, with easy to follow instructions. These funny looking dogs tasted great and had a lot of flavor. My batter was very thick and it was a little difficult to get it to totally coat the beautiful big coney island weiners that I used. They didn't look pretty, after they were cooked, I obvioulsly need practise but the flavor was definitely there. I used corn flour and cornmeal in the recipe. Thanks for sharing a recipe that I will make again.
- 768.91 ml vegetable oil, Divided Use
- 354.88 ml whole milk
- 2 whole eggs, beaten
- 4.92 ml salt
- 29.58 ml sugar
- 354.88 ml all-purpose flour, plus extra for dredging hot dogs
- 236.59 ml cornmeal
- 9.85 ml baking powder
- 16 whole hot dogs
- 16 skewers
Directions See How It's Made
- Place a layer of vegetable oil into a skillet and heat to 375 degrees F.
- I use a candy thermometer to monitor my oil temperature.
- Into a large bowl, add the milk, eggs, and ¼ cup vegetable oil.
- Whisk to combine; set aside.
- Into a separate bowl add, salt, sugar, 1 ½ cups flour, cornmeal and baking powder.
- Whisk to combine.
- GRADUALLY add flour mixture to wet ingredients.
- Mix until well incorporated.
- Insert skewers half way into each hot dog (be careful not to pierce all the way through the hot dog).
- On a plate, add enough flour to dredge hot dogs.
- Dredge hot dogs in flour and then dip them into batter mixture.
- Carefully place battered hot dogs into the hot oil. Do not crowd pan. I did mine 2 at a time.
- Cook until golden, turning (with a spatula so they don't stick to the pan) so they’re evenly browned on all sides.
- Transfer corn dogs to a plate lined with paper towels to absorb excess oil. Continue until you have desired amount of corn dogs.
- Serve with ketchup, mustard, cheese sauce or whatever you like.