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Corndogs

Corndogs
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Enjoy crispy, golden Corndogs at home with this easy recipe that combines juicy sausages coated in a slightly sweet, crunchy cornbread batter. Perfectly fried to golden perfection, these Corndogs offer a nostalgic fairground flavor that’s quick to prepare and customizable for various dietary preferences.

Ingredients

Sausages

  • Hot dogs or sausages (classic beef, chicken, or plant-based) – quantity as desired

Batter

  • Yellow cornmeal – 1 cup
  • All-purpose flour (or gluten-free blend for gluten-free version) – 1 cup
  • Baking powder (gluten-free if needed) – 1 tbsp
  • Sugar – 1 tbsp
  • Salt – 1/2 tsp
  • Milk or buttermilk (or plant-based milk for vegan) – 1 cup
  • Egg (or egg substitute like flaxseed meal mixed with water) – 1

For Frying

  • Vegetable oil – enough for deep frying (at least 3 inches in pot)
  • Wooden skewers or sticks

Instructions

  1. Prepare the Sausages: Insert wooden skewers lengthwise into each sausage, leaving enough of the stick exposed for comfortable handling. Pat sausages dry with paper towels to remove excess moisture, helping the batter adhere better.
  2. Make the Batter: In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, sugar, and salt until evenly combined. In a separate bowl, beat the egg and mix in milk or buttermilk. Gradually add the wet mixture into the dry ingredients, stirring gently until a thick, smooth batter forms.
  3. Heat the Oil: Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of at least 3 inches. Heat over medium heat until it reaches 350°F (175°C), using a thermometer for accuracy to ensure even, crispy frying.
  4. Dip and Fry the Corndogs: Pour the batter into a tall glass or container for easy dipping. Hold each sausage by the skewer and dip it into the batter, coating fully and allowing excess to drip off. Carefully place the coated sausage into the hot oil. Fry in small batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp.
  5. Drain and Serve: Remove Corndogs from the oil with tongs and place on a paper towel-lined plate to drain excess oil. Let them cool slightly before serving for optimal taste and texture.

Notes

  • Dry sausages thoroughly to help batter stick better.
  • Keep batter cold in the refrigerator before dipping to create a thicker coating.
  • Use a tall container to dip sausages more easily and evenly.
  • Maintain oil temperature at 350°F using a thermometer to avoid burning or undercooking.
  • Fry in small batches to prevent crowding and maintain oil temperature.
  • For extra crunch, consider double dipping the sausages in batter before frying.

Nutrition

Keywords: corndogs, fried snacks, fairground food, quick appetizer, homemade corndogs, crispy corndogs

Find it online: https://recipesemilly.com/corndogs/