Corn dogs
- Adam Bush
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Serves 8
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 5 out of 5.5 ratingsRate
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Make American-inspired corn dogs by coating frankfurter sausages in a cornmeal batter, then deep-frying and serving with ketchup and yellow mustard
Low sugar
Nut-free
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Test Kitchen tips for making the best corn dogs:
- We find it helps to pat the sausages dry before dipping them into the batter. A dry surface helps the batter cling more evenly, giving the corn dogs a crisp, golden coating.
- Corn dogs are best enjoyed fresh and hot, but if you do have leftovers, you can reheat them in a hot oven for a few minutes to crisp them up again.
- If you’d like to add a touch of sweetness, try dusting the freshly fried corn dogs with a little caster sugar before serving – it’s a popular variation and works well with the savoury batter. A touch of mustard powder in the batter mix can also add a kick.
- For a vegetarian twist, you can swap the frankfurters for your favourite veggie sausages. Just make sure they’re cooked through before coating and frying.
Ingredients
Nutrition
Units:
MetricUS
-
100ml cornmeal
-
100g plain flour
-
1 egg, lightly beaten
-
1 tsp caster sugar
-
½ tsp fine sea salt
-
1 tbsp baking powder
-
150ml whole milk
-
8 frankfurters
-
vegetable oil
for deep-frying
-
ketchup
and American mustard, to serve
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Nutrition: Per serving
- kcal349
- fat24g
- saturates6g
- carbs21g
- sugars2g
- fibre1g
- protein11g
- salt1.71g
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Method
-
step 1
Tip the cornmeal, flour, egg, caster sugar, salt, baking powder and milk into a bowl, and whisk until you have a smooth, lump-free batter. Carefully pour the batter into a tall jug or glass.
-
step 2
Push a wooden skewer through the length of each frankfurter, so it goes about three-quarters of the way through. Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread dropped in browns within 30 seconds.
-
step 3
Working with one frankfurter at a time, submerge it into the batter and gently turn to coat – it should be completely covered. Carefully drop into the oil and fry for 2-3 mins, or until the batter is crisp and golden. Drain on a sheet of kitchen paper. Repeat with the remaining frankfurters. Serve with ketchup and American mustard for dipping or drizzling over.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. A professionally trained chef, he worked in various Michelin-starred kitchens, pubs, a bakery where he honed his sourdough skills, before moving into recipe writing. Formerly Deputy Food Editor at Olive magazine, Adam specialises in creating imaginative, reliable recipes and tips that inspire confidence in home cooks. See more of Adam's recipes
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