Recipe by Marg (CaymanDesigns)
Here's a good basic recipe for corn dogs. I'm looking forward to trying some of the suggestions from reviews as to adding dry mustard or other seasonings to the batter.
Top Review by KWB
I added 1 t dry mustard, paprika, a dash of cayenne and also used 1/2 polenta and 1/2 corn 'flour' for the cornmeal component. I cut 'village keilbasa' (selsko kolbacitz) in half, blotted them with paper towels and lightly dusted them with flour before dunking them in the batter. They held together just fine in my deep fryer. My guests said they were great, but I am coming down with cold, so unfortunately, nothing tasted good to me last night :-(. I used the excess batter to make some impromptu onion wedges. Everything got eaten! Will try again and update the review to reflect a non-illness influenced personal opinion!
- 3⁄4 cup yellow cornmeal
- 3⁄4 cup flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 2⁄3 cup milk
- 6 -8 small wooden sticks
- 6 -8 hot dogs
- oil, for deep-fat frying
Directions See How It's Made
- Combine cornmeal, flour, baking powder, salt and egg; mix well.
- Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken.
- Meanwhile, heat oil to 375 degrees F.
- Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off.
- Fry until golden brown, about 5-6 minutes. (I've found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.).
- Drain on paper towel.