Easy Homemade Corn dogs
Easy Homemade Corn dogs have a crispy crust and are tender inside. They are a lovely breakfast on a stick, think cornbread and hotdogs.
Ingredients
- ¼ cup yellow or white cornmeal
- 1 cup flour
- ½ tablespoon salt
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 2 tablespoons powdered milk
- 1 teaspoon chilli powder
- 1 cup water
- vegetable oil for deep frying
- 8 Hotdogs
Instructions
- In a bowl, mix together cornmeal, flour, salt, sugar, baking powder, powdered milk and chilli powder.
- Add water and stir to mix well. Do not overmix, the batter should be stretchy from mixing.
- Pour batter into a tall cup and place in the fridge.
- Insert the skewers into the hot dogs making sure they pass as close to the centre as possible. The skewers shouldn't pierce through the hot dog.
- Dry hot dogs with paper towels and dust lightly with cornflour.
- Place a deep pan over medium heat or use a deep fryer. Add the vegetable oil.
- Take out the cup of batter from the fridge.
- Dip your skewered hot dog into the batter, roll it around then bring it up gradually as you push up and down, pull out sharply.
- Put the battered hot dog into the hot oil, holding the tip of the skewer a few seconds before letting go.
- Repeat for all the corn dogs but do not overcrowd the oil.
- Fry until golden brown.
- Place on paper towels.
- Serve with some spicy ketchup, mayonnaise, sriracha sauce, mustard, relish, salsa, a side of coleslaw a drink of choice.
Notes
- I don't use eggs in my corn dog batter. It makes it too tender like a pancake.
- Be careful when adding water, start with 1/2 cup, then gradually add as much of the other half cup of water as needed. If you add too much water, the batter will not stick properly, if you add too little water, the batter will crack when fried.
- The skewer should get close enough to the tip of the hot dog without piercing it to help hold its weight properly.
- If there is any batter remaining, you can fry it up as fritters, delicious.
