Corn Dogs

Reviews

• dboyd
  
  Jun 26, 2015

  try putting the batter in a tall glass and dip the dogs in it

• CookingUSA
  
  Jun 23, 2014

  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.

• becky66
  
  Aug 31, 2013

  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.

• GWJ
  
  Mar 25, 2013

  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!

• shiny0torchic
  
  Nov 25, 2012

  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.

• dschultz01
  
  Aug 23, 2011

  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.

• cynthia43
  
  Feb 1, 2011

  What ya'll need to do is first off, soak the sticks for 10 minutes before putting the hot dogs on em, then your gonna roll your hot dogs in cornstarch, about 1/4 cup, mean while heat up for deep fryer, take1 1/2 cups of self rising cornmeal,1/2 cup flour, 3TBS sugar, 1 1/4 buttermilk, or 1% milk, add all together, roll your dogs in this then deep fry till golden brown, 2-3 minutes.

• vizavis
  
  Sep 23, 2010

  For anyone who is having trouble making the batter stick, here is a trick: pour the batter into a very tall glass, completely dry the franks and roll them in cornstarch. Then just put in the sticks and dip into the glass to coat, using a rolling motion as you dip them. Have the oil heated to temp and just fry away. My mom made these often in just this way. Hope this tip helps.

• Cherry605
  
  Sep 25, 2009

  These where really good- although they were not a piece of cake to make!

• lbat
  
  Aug 28, 2009

  I had trouble with getting the batter to stick. I dusted the hot dogs with flour but that didn't help. I won't try these again. Not worth the effort and mess.lbat