Cowbell Corndog Recipe

Prep hot dogs

Pat the hot dogs dry with paper towels. Insert a wooden skewer into each hot dog about two-thirds of the way in, leaving a comfortable handle. Lightly dust each hot dog with cornstarch — this helps the batter adhere — then set aside on a plate.

Make the batter

In a medium bowl whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder and salt until evenly combined. In a separate bowl whisk the egg, milk and 1 tablespoon vegetable oil. Pour the wet ingredients into the dry and whisk until smooth and slightly thickened (a pancake-batter consistency). If batter seems too thick for coating, add up to 1–2 tablespoons milk. Transfer batter to a tall glass or jar (this makes dipping easier).

Heat oil

Pour 3 to 4 cups of vegetable oil into a deep heavy-bottomed pot or a deep fryer and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float steadily without browning instantly.

Coat and fry the corndogs

Pat excess flour/cornstarch off the skewered hot dogs. Dip each hot dog into the batter ensuring full coverage (use a spoon to help coat if necessary), let excess drip off briefly, then carefully lower into the hot oil. Fry 2–3 at a time so they don’t crowd the pot. Fry until golden brown, about 3–4 minutes, turning once halfway through for even color. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels.

Prep potatoes

While the oil heats, scrub the potatoes and cut into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove starch, then pat dry thoroughly with clean towels — removing moisture prevents oil splatter and sogginess.

Cook fries (two options)

Pan-roast/oven method: Toss the cut potatoes with 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon black pepper and 1/2 teaspoon paprika. Spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp. Deep-fry method: If you prefer, heat oil to 350°F (175°C) and fry the fries in batches for 3–4 minutes until tender, then increase oil to 375°F (190°C) and fry again 1–2 minutes to crisp. Drain on paper towels and season immediately with a little extra salt.

Plate the corndogs with a portion of fries and add a dill pickle spear on the side. Serve with ketchup and yellow mustard for dipping. For best texture, serve corndogs hot and fries crisp.