Homemade Corn Dogs
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT35M20 Minutes
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Yield:12 Servings
Ingredients
- 2 cups pancake mix
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- Oil for frying
- 12 hot dogs
- 12 sticks or skewers
- 473.18ml pancake mix
- 118.29ml yellow cornmeal
- 25.56g sugar
- Oil for frying
- 12 hot dogs
- 12 sticks or skewers
You don’t have to wait for the summer fair to have your favorite treat, surprise your family with them at home! Why stop at ketchup? Enjoy with different mustards, BBQ sauces, aioli, relishes or even queso!
Preparation
STEP 1
Combine pancake mix, cornmeal, and sugar. Add water (about 1 1/2 cups) and mix until batter is slightly thick.
STEP 2
Using a fryer, deep skillet, or soup pot, heat oil to 325°F. If using a skillet, you’ll be placing the hot dogs in horizontally and rolling them. If using a soup pot, you’ll be submerging them vertically.
STEP 3
Insert sticks or skewers about 2/3 of the way into room-temperature hot dogs. Dip hot dogs in batter. Fry corn dogs 3-4 minutes, rotating often, or until golden brown. Work in batches to not overcrowd your pan.
Options
For a fun twist try cooking corn dogs in a waffle maker, pre-heated and coated with pan spray.
To make it easier to coat your hot dogs with batter, pour it into a glass (at least the length of the hot dog) and then dip!