Corn Dog

Golden, crisp, and straight off the stick, this corn dog brings the state fair right into your kitchen. A lightly sweet cornmeal batter fries up shatteringly crisp around a juicy hot dog, and it tastes best with a swipe of mustard and a side of crinkle fries.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

480

Ingredients

• 8 beef or pork hot dogs
• 8 wooden skewers
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 large egg
• 1 cup whole milk
• 2 tablespoons honey
• Vegetable oil, for deep frying
• Yellow mustard, to serve

Instructions

1. Pat the hot dogs completely dry with paper towels, then push a skewer about two-thirds of the way into each one and set them aside.
2. Whisk the cornmeal, flour, sugar, baking powder, and salt together in a tall, narrow glass or jug so the batter is deep enough for dipping.
3. Beat the egg, milk, and honey in a separate bowl, then stir the wet mixture into the dry ingredients until you have a thick, smooth batter.
4. Heat about 3 inches of oil in a deep pot to 190 C (375 F). Dip each hot dog into the batter, twirling to coat it evenly, and let the excess drip off.
5. Lower the coated hot dogs into the hot oil two at a time and fry for 3 to 4 minutes, turning once, until deep golden all over.
6. Lift them out with tongs, drain on a wire rack for a minute, and serve hot with mustard for dipping.

Pro tips

• Dry hot dogs are essential — wet surfaces make the batter slide off in the oil.
• Keep the batter thick; if it thins out, whisk in a spoonful more cornmeal.
• Fry in small batches so the oil temperature stays high and the coating stays crisp.

Frequently asked questions