Dagwood Dog (Corn Dog)
Ingredients
- • 6 item hot dogs/frankfurters
- • 150 g cornmeal
- • 125 g all-purpose flour
- • 50 g sugar
- • 8 g baking powder
- • 5 g salt
- • 1 item egg
- • 240 ml milk
- • 1 L vegetable oil for deep frying
- • 6 item wooden skewers
Instructions
- 1
Pat the hot dogs completely dry with paper towels and insert wooden skewers lengthwise into each hot dog, leaving about 3 inches of skewer exposed as a handle.
- 2
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
- 3
In a separate bowl, beat the egg and milk together. Pour the wet ingredients into the dry ingredients and stir until just combined - the batter should be thick but pourable.
- 4
Transfer the batter to a tall glass or jar for easy dipping. Let the batter rest for 5 minutes to thicken slightly.
- 5
Heat oil in a deep pot or fryer to 375°F (190°C). The oil should be deep enough to fully submerge the hot dogs.
- 6
Dip each skewered hot dog into the batter, rotating to coat evenly. Let excess batter drip off for a moment.
- 7
Carefully lower the battered hot dog into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown all over.
- 8
Remove with tongs and drain on paper towels. Repeat with remaining hot dogs, allowing oil to return to temperature between batches.
- 9
Serve hot with ketchup, mustard, or your favorite dipping sauce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"Nothing beats the crispy-tender magic of homemade corn dogs fresh from the fryer! With a golden cornmeal crust that shatters into the juicy hot dog inside, these carnival favorites are easier to make than you'd think—just take your time with the batter coating."
