I used to make corn dogs using pancake mix. But I was able to buy yellow cornmeal recently and I decided to make some corn dogs the traditional way. I searched for corn dog recipes online, found one at the Food Network, tried it and, oh boy, what a disaster. Not only did the cream style corn make the batter too lumpy, the batter wouldn’t even stick to the hotdogs. Enough celebrity recipes. I went back to the basics and created my own batter. The corn dogs that came out were much, much better.
It is really best to use regular sized hotdogs for making corn dogs so that they get heated through in the short time that they are submerged in the hot cooking oil. Of course, jumbo hotdogs are not only more filling, they are more exciting as well. Your choice, really. If you plan on cooking corn dogs for a lot of kids, regular sized hotdogs will turn out cheaper. In terms of quantity, one kilo of regular sized hotdogs will yield much more corn dogs than a kilo of jumbo hotdogs.
- 8 hotdogs regular or jumbo
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 cup white sugar
- 1/2 teaspoon baking powder
- 1 large egg
- 3/4 cup milk
- 1 pinch salt
- 1 to 1-1/2 liters vegetable cooking oil
- 8 bamboo skewers
First, a note about the cooking oil. The exact amount you will need depends on the cooking pan you’re going to use. I suggest a small sauce pan which when about three-fourths full of cooking oil will allow the batter-coated hotdog to be submerged in oil in a diagonal position. My father used to cook corn dogs in an empty tall can of pineapple juice but I find the size and shape too accident prone. One wrong move and… you get the picture. So, I stick to sauce pans.
The hotdogs must be thoroughly thawed and THOROUGHLY DRIED. Pat them with paper towels, squeezing lightly to get rid of any surface liquid. Don’t squeeze too tightly though because you might squeeze all the juices out and you really don’t want that.
Start heating the cooking oil while you prepare the batter.
In a large mixing bowl, beat the egg, sugar and milk together until the sugar is dissolved. Add the flour, baking powder salt and yellow cornmeal. Stir just until blended.
Thread the hotdogs on the bamboo skewers.
To test if the oil is hot enough, drop a small amount of batter into the oil. If it floats within seconds, the oil is hot enough. If it floats and browns immediately, the oil is too hot. Turn off the heat for 3 minutes then turn on the stove again at a slightly lower setting.
Warning: You will have to cook the corn dogs one by one. That might sound labor intensive but when you see the kids smiling from ear to ear, well, that kinda makes up for all the hard work.
Dip each hotdog in the batter, rolling it to create an even coating. Working fast (the batter drips off very quickly), lower the batter coated hotdog into the hot oil. Use the bamboo skewer to turn the hotdog in oil for even browning. The batter will cook and brown in about two minutes so you’ll really have to watch it.
As each corn dog cooks, remove from the oil and roll lightly on a stack of paper towels.
Corn dogs are best eaten hot when the outside is crisp. You can keep them in the fridge and reheat them in the OVEN (not in more oil) but the outside won’t be crisp anymore.