Corn Dogs

522 Reviews 25 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  SUZZANNA

“I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.”

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Ingredients

Adjust Servings

Original recipe yields 16 corndogs

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Directions

  1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
  2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
  3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

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Reviews (522)

Rate This Recipe
*~*Lori*~*
994

*~*Lori*~*

These are awesome. Since the hot dogs are smooth, you need to roll them in flour first. This will help keep the batter on. I poured the batter in a mason jar (quart size) and dipped the hot dogs in the jar.It's alot easier than rolling them around. Thanks

Keri
930

Keri

As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn dog perfection: 1) Dry the hot dogs with a paper towel before dipping them in the batter. This way, you don't need to coat them with flour or anything before dipping. 2) Make sure your batter is ICE COLD. This will make it thicker and it will resist "melting" off into the oil before it firms up from frying. 3) Use regular Farmer John hot dogs...not the all-beef kind (that's what the carnival food wagons all use!). 4) Omit the black pepper from this recipe. It's not needed.

Amanda
593

Amanda

Very yummy. I've found that putting the prepared batter in a drinking glass helps ease the process... it's the perfect size tool to batter a hot dog!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

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