2 Corn Dogs Recipe

Prepare

Pat the hot dogs dry with paper towels. Insert a wooden skewer into each hot dog lengthwise, leaving about 2–3 inches of skewer exposed to use as a handle. Place skewered hot dogs on a plate and chill in the fridge for 10 minutes to help batter adhere.

Make batter

In a medium bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt. In a separate bowl whisk the egg, 1 cup whole milk, and 1 teaspoon vegetable oil until combined. Pour wet ingredients into dry and stir until smooth, no large lumps. Batter should be thick enough to coat the hot dog (similar to pancake batter). If too thick, add up to 2 tablespoons milk; if too thin, add 1–2 tablespoons flour.

Heat oil

In a tall-sided pot or deep fryer heat 3 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, heat over medium-high until a small drop of batter sizzles and rises steadily. Use oil deep enough that the corn dogs can be fully submerged (about 2–3 inches).

Coat and fry

Transfer batter to a tall glass (helps with dipping). Remove chilled skewered hot dogs from fridge. Holding the skewer, dip and roll each hot dog in batter to coat completely; let excess drip off for 5–8 seconds. Carefully lower one corn dog at a time into the hot oil. Fry for 3–4 minutes, turning once with tongs if needed, until golden brown and cooked through. Maintain oil temperature around 325–350°F; adjust heat as needed.

Drain and serve

Use tongs to remove corn dogs from oil and place on a paper towel–lined plate or wire rack to drain for 1–2 minutes. Rest for a couple minutes (internal hot dogs are hot). Serve with mustard and ketchup if desired.

Prep potatoes

Wash and peel the russet potato (peeling optional). Cut into even sticks about 1/3–1/2 inch thick. Place cut fries in a bowl of cold water and soak for 15 minutes to remove surface starch; this helps crispness. Drain and pat completely dry with a clean towel or paper towels.

Fry

In a medium skillet heat 1 cup vegetable oil over medium-high until shimmering (about 350°F or a small piece of potato sizzles). Working in a single layer (you may need two batches), add fries and cook 4–6 minutes, stirring occasionally, until golden and crisp. Use a slotted spoon or tongs to transfer fries to a paper towel–lined plate to drain.

Season

While still hot, sprinkle fries with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (optional). Serve immediately alongside the corn dogs.

Pour 12 fl oz of your selected soft drink into a glass over 4 ice cubes if desired. Serve chilled alongside the corn dogs and fries.

Arrange yellow mustard and ketchup in small ramekins for dipping. Offer on the side.