- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon paprika
- Dash of pepper
- 1 egg, lightly beaten
- 1 cup evaporated milk
- Oil for deep-fat frying
- 12 to 16 wooden skewers
- 12 to 16 hot dogs
- In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
- In an electric skillet, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.
Reviews for Indiana-Style Corn Dogs
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These tasted alright, but were messy to make. When I'd dip the hot dogs in the batter in the glass I couldn't get the hot dogs back out easily. And once out the batter didn't stick to the hot dogs very well.
I have my own Iowa State Fair corn dogs that we love but wanted to try this because this one uses evaporated milk instead of buttermilk like mine. This one also reverses the amount of cornmeal versus flour. Mine uses more cornmeal than flour. Mine is also made with a tall glass used for dipping the hotdogs into the glass with the batter for ease. Although different than mine, I liked it very much. Thanks for sharing.
Made these corn dogs for labor day picnic. Everyone loved them!! Also experimented with this batter and made deep fried pretzels and cookies, sprinkled some powdered sugar on them... very yummy! Batter kind of tastes like funnel cake.
Pouring the batter into a glass for dipping is brilliant!
My husband and kids loved it.The batter stuck to the hot dogs wonderfully! The batter had a great flavor. I will be making this again!