Sandwiches & Handhelds · American
Corn Dogs
Cook Now961kcal20.6g protein66.6g fat72.8g carbs~$1.55/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
No alcohol
Contains: gluten, dairy, egg
Ingredients
Servings:
| 8 unit | frankfurters (good ones, patted very dry) |
| 1 cup | cornmeal |
| 1 ¼ cup | flour (divided: batter and dusting) |
| 2 tbsp | sugar |
| 1 tbsp | honey |
| 1 tbsp | baking powder |
| 1 tsp | salt |
| 1 ¼ cup | buttermilk |
| 1 unit | egg |
| 6 cup | vegetable oil (for frying) |
| 3 tbsp | mustard (for the only correct condiment debate) |
| 3 tbsp | ketchup (the other side of the debate)optional |
Method
- prep6 minfranks dried hard, skewered, dusted in flourthe dogs patted aggressively dry, wooden skewers driven two-thirds in, then rolled in 1/4 cup flour — the dry-and-dust is the entire adhesion strategy: batter grips flour, and flour grips a dry frank; skip either and the coat slides off in the oil like a dropped towel
- whisk3 minbatter: thick, poured into a tall glasscornmeal + remaining flour + sugar + baking powder + salt, then buttermilk + egg + honey — a THICK batter, pancake-plus — poured into the tallest glass in the house, which is the fair vendor's actual secret: one vertical plunge coats the dog evenly root to tip in a way no bowl-and-spoon ever has
- fry15 min350°F, dipped and straight in, two at a time, ~3 min eacheach floured dog plunged into the glass, lifted with a twist, and lowered directly into the oil — turned as it floats until deep golden all around; the batter puffs into the cornbread jacket that is the whole invention, and the oil temperature between batches is minded like the donut entry taught
- rest3 minracked, two minutesbriefly — then mustard in a zigzag (the entry takes a side; the ketchup faction is accommodated in the optionals) and eaten off the stick standing up, because a corn dog on a plate with a knife and fork is a category error