Celebrate Independence Day with homemade corn dogs
Corn Dogs, they really shout USA to us so what better way to celebrate 4th July? Hot dogs coated with corn batter and of course, fried. This corn dog recipe uses a simple corn batter, store-bought hot dogs, and once made, they can be easily frozen and reheated later.
Before anyone complains (!), the traditional corn dog has a stick and is eaten like a lollipop (or popsicle) but you can save money and hassle by leaving the stick out, like we’ve done below – it doesn’t affect the taste!
What kind of hot dogs should I use?
The higher the quality of hotdog, the less water and gooey mess. Get the best hot dogs you can. You can choose long and skinny or short and fat. The choice is yours. We used Mini Bockwurst sausages from Lidl for some snack-sized corn dogs.
Do I need the sticks?
Not really, if you are making them for a gathering then it is easier to eat them that way, and more hygenic in COVID-19 times but we made these for the two of us and we don’t mind using our hands so sticks or no sticks, it’s up to you.
Can corn dogs be frozen? and how do I reheat them?
If you don’t eat all those fantabulous corn dogs right away you can freeze them. To reheat them, place on a baking tray in a 200C degree oven. They are also easy to reheat in an air fryer. They will test just as good, however, they are best straight out of the fryer.
Some look a little disheveled but that’s the joy of home cooking – it’s the taste that matters!
Recipe for homemade corn dogs
300g fine cornmeal (or fine polenta)
100g plain flour, plus extra to dust
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper
2 large eggs, lightly beaten
280ml whole milk
Oil for frying
10 hot dogs
In a mixing bowl, mix the cornmeal with the flour, baking powder, salt and pepper.
Mix in the eggs and milk with a balloon whisk to form a thick batter.
Set the mixture aside.
Heat the oil in a wide, deep pan.
Optional: Push a wooden skewer at the end of each hot dog until it comes three-quarters of the way up.
Dust the hot dog in flour, shaking off the excess.
Dip the hot dogs one at a time in the batter.
Lower into the hot oil and cook until the batter is golden brown.
Remove with tongs and drain.
- 300g fine cornmeal (or fine polenta)
- 100g plain flour, plus extra to dust
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground black pepper
- 2 large eggs, lightly beaten
- 280ml whole milk
- Oil for frying
- 10 hot dogs
- In a mixing bowl, mix the cornmeal with the flour, baking powder, salt and pepper.
- Mix in the eggs and milk with a balloon whisk to form a thick batter.
- Set the mixture aside.
- Heat the oil in a wide, deep pan.
- Push a wooden skewer in the end of each hot dog until it comes three-quarters of the way up.
- Dust the hot dog in flour, shaking off the excess.
- Dip the hot dogs one at a time in the batter.
- Lower into the hot oil and cook until the batter is golden brown.
- Remove with tongs and drain.
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