Corn dog

Name: Corn dog
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Ingredients: Frankfurter (large) 6; Type 00 flour (for dusting) 0.4 cup; Corn flour 1 ¼ cup; Type 00 flour ½ cup; Eggs 1; Whole milk ¾ cup; Baking soda 1 tsp; Sugar 3 ½ tsp; Sweet Paprika 1 pinch; Fine salt 1 pinch; Vegetable oil 6 &frac13; cups

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481

Calories per serving

Energy Kcal 481
Carbohydrates g 17.1
of which sugars g 2.5
Protein g 7.4
Fats g 42.5
of which saturated fat g 7.29
Fiber g 0.6
Cholesterol mg 40
Sodium mg 443

Difficulty: Very easy
Prep time: 20 min
Cook time: 40 min
Makes: 12 pieces
Cost: Low
Note + 12 wooden skewers to serve the corn dogs

PRESENTATION

Who doesn't love a corn dog? This classic American street food brings all the fun and flavor of the fair right into your kitchen. Back in the 1920s, corn dogs started gaining popularity, and by the late 1930s, Carl and Neil Fletcher made them famous at the Texas State Fair. And you know what? What makes them really, really good is that crispy cornmeal batter, perfectly clinging to a juicy hot dog on a stick. Seriously good. As you take a bite, the golden, slightly sweet coating melts into the savory hot dog, transporting you straight to a fairground—where the air is filled with the aroma of delicious snacks. Pretty awesome.

While countries like Argentina, Canada and Australia have their versions—Panchuker, Pogo sticks, and Pluto Pup, respectively—the American corn dog remains unmatched. Whether you're at a fair, a baseball game, or just having a fun night at home, homemade corn dogs are always a hit. Everyone’s reaching for more.

Here's the deal: what makes this easy corn dog recipe so appealing is how simple and enjoyable it is to whip up. And look, especially if you are going for a party vibe or craving that fair-style comfort food. Each bite offers a moist and juicy burst from the hot dog, encased in a crunchy shell that brings the true taste of a state fair to your home. The cornmeal batter adds a slightly sweet flavor, pairing perfectly with classic condiments like ketchup or mustard for an authentic American snack experience. You'll find these treats at school fundraisers, backyard cookouts, or anytime you're in the mood to relive some carnival food fun.

And listen, some folks like to experiment with different sausages or dips, but the original style with that classic corn dog crunch? Hard to beat. For real. So next time you're in the mood for something new, let this deep-fried corn dog recipe bring a bit of the USA's colorful food culture right to your table. Makes any occasion feel like a celebration. Which is great.

INGREDIENTS

481

Calories per serving

Ingredients for 12 corn dogs: Frankfurter 6 - (large); Type 00 flour 0.4 cup (50 g) - (for dusting)

for the batter: Corn flour 1 ¼ cup (150 g); Type 00 flour ½ cup (65 g); Eggs 1; Whole milk ¾ cup (200 g); Baking soda 1 tsp (5 g); Sugar 3 ½ tsp (15 g); Sweet Paprika 1 pinch; Fine salt 1 pinch

for frying: Vegetable oil 6 ⅓ cups (1.5 l)

Preparation

How to prepare Corn dog

To prepare corn dogs, start by preparing the batter. In a large bowl, pour the cornmeal and all-purpose flour 1. Add the salt 2 and sugar 3.

Then add the baking soda 4 and paprika 5. Now take a hand whisk and begin to mix the ingredients while gradually adding the room temperature milk 6.

Add an egg 7 and continue whisking until you get a lump-free and fairly thick mixture 8. Pour the batter into a tall, cylindrical container and set it aside. At this point, take the sausages and cut them in half 9.

Skewer the uncut end of the sausage with the stick 10. Repeat the operation for all the sausages. Then roll them in flour, making sure to completely cover the surface of the sausage 11, and then dip them into the previously prepared batter 12. Let the excess batter drip off slightly,

and immerse them one at a time in vegetable oil, previously heated and brought to a temperature of 340°F (use a kitchen thermometer to reach the exact temperature) 13. Fry each piece for about 3-4 minutes until it is golden brown. Place the corn dogs on a paper towel to remove excess oil 14, then serve them while they're still hot 15.