- 3/4 cup yellow cornmeal
- 3/4 cup self-rising flour
- 1 egg, lightly beaten
- 2/3 cup milk
- 10 Popsicle sticks
- 10 hot dogs
- Oil for deep-fat frying
- In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip in batter.
- In an electric skillet or deep-fat fryer, heat oil to (375°). Fry corn dogs, a few at a time, about 8-6 minutes or until golden brown, turning occasionally. Drain on paper towels. Yield: 10 servings.
Reviews for Corn Dogs
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"I made these corn dogs on the built-in griddle on our stove. The recipe turned out very good tasting. However, the look of the dogs was nothing like the picture; mine were a lot more uneven, and did not look like they had been deep-fried. Also, I did not have evaporated milk on hand, so I used regular whole milk. I wonder if that made a huge difference in the batter consistency and cooking, even though the taste was still good."
"My daughter, who is a big corn dog fan, has made these numerous times for herself and friends. We use a skillet with about 1/2 inch of cooking oil, and also wooden skewers instead of popsicle sticks. For the batter, we have used all-purpose flour, which is what we always have on hand with a little added salt to taste. For her latest batch, she used mini sausages without the sticks. Although I corn dogs have never been a favorite of mine, I did try these and they were delicious. The batter cooked up light and tasty, without a heavy oily taste."
"Was making for only one little girl. So I halved the recepie except for the egg and added baking powder to the flour as I only had plain. I had to cut the hotdogs in half also as I used a sauce pan for the oil. I had not read the other reviews but mine worked just fine and they came out great. The four year old was happy!"
"The recipe tasted like corn dogs, but I was just left with a giant mess on my hands. The batter dripped and stuck to my frier, making these guys impossible to get out. I ended up with corn dogs with half of their breading still on them and the other half stuck to the frier. This recipe wasn't worth the trouble to me, I probably won't make them again."
"Made these last night using some of the tips from other reviewers. They came out great! I did coat the hot dogs in corn starch first, and I added a couple tablespoons of sugar to the batter. I did use fat-free milk because that was all I had, but it still came out fine. I might have used just a little too much and made the batter a little thin, but they still came out fine."