Corn Dogs Recipe

Corn Dogs are the ultimate American fairground treat. Hot dogs dipped in sweet cornmeal batter fry up golden and crisp, ready for mustard and ketchup.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

480

Ingredients

• 8 hot dog sausages, patted dry
• 150 g cornmeal
• 150 g plain flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 200 ml milk
• 1 litre vegetable oil, for frying
• 8 wooden skewers
• Mustard and ketchup, to serve

Instructions

1. Push a skewer into each sausage, leaving a handle, and pat the sausages very dry.
2. Whisk the cornmeal, flour, sugar, baking powder and salt.
3. Whisk in the egg and milk to form a thick, smooth batter, then pour into a tall jug.
4. Heat the oil to 180°C in a deep pan.
5. Dip each sausage into the batter, twirling to coat evenly, and let the excess drip off.
6. Fry in batches for 3 to 4 minutes, turning, until deep golden.
7. Drain on a wire rack and serve hot with mustard and ketchup.

Pro tips

• Dry sausages are essential, or the batter will slide straight off.
• A tall jug makes dipping far easier than a shallow bowl.
• Keep the batter thick; thin batter gives a patchy coating.

Frequently asked questions