Foot-long Corn Dog Recipe
House-Battered, Sweet Chili Ketchup, Whole Grain Sesame Mustard, Dusted with Powdered Sugar
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Ingredients
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Corn Dog Batter
Corn Dogs
Toppings
Method
Preparing the Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar until well combined.
- 2
- 3
Combine Wet and Dry Ingredients
Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
Preparing the Corn Dogs
- 4
- 5
Heat Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 6
Coat Hot Dogs
Dip each hot dog into the batter, making sure it is fully coated. Allow any excess batter to drip off.
- 7
Fry the Corn Dogs
Carefully place the coated hot dogs into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown.
- 8
Drain and Cool
Remove the corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil.