You know, corn dogs are actually one of those things that most kids don’t realize you even can make at home, which makes it easy for you to win coolness points as a parent by making them.
And lets face it, we all secretly live for those moments when our kids give us that “Wow, you’re actually kind of cool” look.
Deep Fryer or Air Fryer
Before we start, you’re gonna need a deep fryer, filled with oil, and turned on so it can be heating up. Or you can use an air fryer for this recipe as well. See hints below.
Recipe Ingredients:
- Baking Powder
- Baking Soda
- Flour
- Milk
- Plain corn meal
- An egg
- Sugar
I know this seems like a lot but it mixes up really fast. I wanted to use plain corn meal and plain flour everyone would be able to make them because I know some places don’t have self rising meal and flour in the abundance that we do where I live.
- Beef Hot Dogs
You’re also gonna need a package of weenies and some sticks, skewers, or popsicle sticks to go in them.
Where Can You Get the Skewers?
I got these sticks on the kid’s craft aisle at Wal Mart.
Dump your plain flour into a shallow bowl.
Stick skewers or sticks into each weenie and lay them on a paper towel lined plate.
Roll each hot dog in flour and shake off the excess. You can use almond flour here.
This will help our corn dog batter stick to the hot dogs and we really need this step because once I forgot to do it and my batter kept sliding off in spots. By dipping them in flour first, it sticks perfectly.
Now we assemble our corn dog batter ingredients.
In a bowl, place flour, plain yellow corn meal, salt, baking soda and powder, and a little bit of salt.
Stir that up and pour in milk.
and add egg.
Stir all of that up really well until it’s all smooth and well combined.
NOW is our trick…
Spoon your batter into a tall drinking glass.
Dip each hot dog into the glass until covered.
As your batter in the glass gets lower, spoon more in.
VOILA! C’est Corn Dog!
or in my native Alabamian “Well looky thar! It’s a corn dawg!”
Immediately place these in deep fryer.
Fry until golden brown. They’ll take about five minutes or so to cook and you can cook more than one at a time. Take care not to overcrowd your deep fryer.
I like mine with lots of mustard…
Pretend you are at the carnival or County Fair and have some funnel cakes too!
Enjoy!
Ingredients
- 1-1/2 c all purpose flour
- 1 c plain cornmeal
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 1 tsp salt
- 1 egg
- 1 1/3 c milk
- 8 weenies
- 8 wooden sticks
Instructions
- Fill deep fryer with vegetable oil and heat to 375 degrees.
- In a medium bowl, add 1 cup flour, cornmeal, sugar, baking powder, baking soda, and salt together and mix until well combined. Add in milk and egg and stir well until smooth and well blended. Set aside.
- Place 1/2 cup flour in a shallow dish or pie plate. Skewer each weenie on a wooden stick, then roll in flour, gently shaking off the excess.
- Fill a tall drinking glass with corn dog batter.
- Dip each weenie into glass of batter while holding the stick, until completely submerged, slowly pull out of batter and carefully lower into hot oil. Fry until golden brown.
- Drain on paper towels.
To freeze: Place fully cooked corn dogs on wax paper lined baking sheets and place in freezer until frozen hard (A few hours). Remove and place in zipper seal bags before returning to freezer. Reheat in oven or microwave.
“Our days are happier when we give a piece of our heart
rather than a piece of our mind.”
~Unknown
Submitted by Tammy Bish. Submit your quote by clicking here.
Just wondering if these would fry in a Fry Daddy or is that too small. That’s the only deep fryer I have.
I didn’t see the hints mentioned about using an air fryer. Are these in the post somewhere?
Thank look good. Never had a State Fair dog before, I need to these.
We love your corn dogs. I cook up big batches and freeze them. I reheat them 2 at a time, unwrapped, from frozen, on a microwave safe ceramic plate, uncovered in my microwave for 2:30 (two minutes and 30 seconds) on half (5) power. We eat/dunk them with/in honey mustard, mustard n ketchup, yum yum sauce, maple or pancake syrup, mayo n ketchup, Velveeta-salsa cheese dip, chili, mayo n dijon (dijonaise), plain ketchup, hot sauce…..everything really.
I’ve made these for years. We made them when I was in high school in the early 1960’s to sell at the football games and they were called Pronto Pups. My recipe is a little different. I’ve never had problems getting the batter to stick and never rolled them in flour before dipping in the batter. Also, a 1/4″ dowel cut into 6″ lengths and sharpened with a pencil sharpener makes great sticks. They can be washed and reused. My recipe: 1 1/2 C milk, 1 egg, 1 c flour, 1 c meal, 2 tsp baking powder and 1 tsp salt. I start out with 1 1/4 c milk and add until I get consistency I like.