Corn Dogs

Ingredients

• 125 g (1 cup)plain flour
• 150 g (1 cup)cornmeal
• 25 g (2 tablespoons)sugar
• 22.5 ml (1 1/2 tablespoons)baking powder
• 1 teaspoonsalt
• 1egg, beaten
• 240 ml (1 cup)milk or buttermilk
• 1/2 teaspoonbicarbonate of soda
• 16sausages
• As neededvegetable oil, for deep-frying
• 16, about 13–15 cm (5–6 inches) longwooden skewers

Instructions

1. 1

   Heat the oil

   Heat oil in a deep fryer or a wide frying pan to 180°C (350°F).

2. 2

   Mix dry ingredients

   In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.

3. 3

   Make the batter

   Make a well in the centre of the dry mixture. Add the beaten egg, buttermilk or milk, and bicarbonate of soda, then mix until smooth.

4. 4

   Dry the sausages

   Pat the sausages dry with kitchen paper so the batter can cling to them.

5. 5

   Add the skewers

   Push a wooden skewer into one end of each sausage.

6. 6

   Coat each sausage

   Dip the sausages into the batter one at a time, letting any excess drip off.

7. 7

   Fry until golden

   Fry 2 to 3 sausages at a time in the hot oil until golden brown.

8. 8

   Drain and serve

   Drain the corn dogs on kitchen paper and serve hot.

What are corn dogs?

A corn dog is an American fairground favourite: a sausage on a stick, coated in cornmeal batter and deep-fried. The crisp exterior and savoury centre make it easy to eat as a snack or informal meal.

This version uses a simple flour-and-cornmeal batter with baking powder for lift. The sausages are skewered before coating, making them easier to dip and fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 8g protein, 30g carbs, 19g fat.

The flour, cornmeal and sugar provide most of the carbohydrates, while the sausages contribute much of the protein and fat; the frying oil adds further fat. Serve a corn dog with salad or vegetables to add a fresh side to the plate.

The batter ingredients

Cornmeal: it gives the coating its distinctive flavour and slightly grainy texture, while flour helps bind the batter around the sausage.

Milk or buttermilk: either works in the batter. Buttermilk brings a tangier note, while ordinary milk gives a milder result.

Raising agents: baking powder and bicarbonate of soda help the coating puff as it fries. Mix until smooth, but avoid leaving lumps that could make the coating uneven.

Getting the coating to stick

Dry sausages: blot their surfaces thoroughly with kitchen paper before dipping. Moisture can stop the batter clinging evenly.

Dip carefully: lower each sausage into the batter and turn it to coat, then let excess batter fall away. A thick clump at one end can cook unevenly.

Frying and doneness

Oil temperature: bring the oil to 180°C before frying. Oil that is too cool can leave the coating greasy, while excessively hot oil may brown the outside before the batter cooks through.

Golden coating: fry only 2 to 3 at a time and look for an evenly golden-brown exterior. Crowding the pan makes it harder to maintain the temperature and turn the corn dogs safely.

Timing and serving

Work in batches: the recipe gives a total time of 30 minutes, but frying time will depend on the pan and how quickly the oil returns to temperature between batches. Have the skewered sausages and batter ready before you start frying.

Serve hot: drain each batch on kitchen paper and bring the corn dogs to the table while the coating is crisp. They pair well with a simple salad or crunchy vegetable sticks.

Choosing sausages and skewers

Sausages: use 16 sausages of a size that is easy to handle on a skewer. Pat them dry before coating so the batter has a better chance of adhering.

Skewers: wooden skewers about 13–15 cm long make the corn dogs easier to hold. Insert each one firmly into an end of the sausage before dipping.

Recipe notes & tips

• Dry the sausages thoroughly before dipping so the batter can cling.
• Use a deep, heavy pan and avoid filling it more than is safe for frying.
• Keep the oil near 180°C and let it regain temperature between batches.
• Fry only 2 to 3 corn dogs at a time to avoid crowding.
• Let excess batter drip off before lowering each sausage into the oil.
• Drain the cooked corn dogs on kitchen paper and serve them hot.

Variations

• Use buttermilk: swap it for the milk for a tangier batter.
• Choose different sausages: use your preferred style, keeping them small enough to handle on skewers.
• Add a dipping sauce: serve with mustard or ketchup at the table.
• Make smaller portions: cut the sausages into shorter pieces and use shorter skewers.
• Adjust the seasoning: add a little black pepper to the dry mixture for extra savoury flavour.

Common mistakes to avoid

• Damp sausages: the batter may slide off; pat them dry before coating.
• Cold oil: the coating can turn greasy; wait until the oil reaches 180°C.
• Overcrowding the pan: the oil temperature can drop; fry only 2 to 3 at a time.
• Too much batter: a thick coating can cook unevenly; let the excess drip off.
• Uneven coating: bare patches may remain; turn each sausage through the batter before frying.
• Leaving them to cool: the coating loses its crispness; serve soon after draining.

How to store

For best texture, serve corn dogs straight after frying. Refrigerate leftovers in an airtight container for up to 3 days, then reheat in an oven until hot; the coating may be less crisp than when freshly made.

Frequently asked questions