Corn Dogs
These cornmeal-coated hot dogs on a stick are sold in beachfront stands along California’s southern coast and at fairs throughout the country.
Corn dogs are a quintessential fair food and a popular American snack. They consist of a hot dog on a stick that is coated in a thick layer of cornmeal batter and then deep-fried until golden brown.
Here’s a little more about them:
- Origin: While the exact origin is debated, corn dogs became popular in the United States in the mid-20th century, particularly at fairs and carnivals.
- Ingredients: The basic ingredients are simple: hot dogs, cornmeal, flour, eggs, milk or buttermilk, and a leavening agent like baking powder. Sugar is often added to the batter for a slightly sweet flavor.
- Preparation: The process is straightforward. The hot dogs are impaled on sticks, dipped in the batter, and then carefully lowered into hot oil for frying.
- Serving: Corn dogs are typically served plain or with condiments like mustard, ketchup or even cheese sauce.
- Variations: There are variations, such as mini corn dogs (often called “corn dog bites”) or those made with different types of sausages.
They’re a fun, portable, and often nostalgic food item for many people.
Corn Dogs
These cornmeal-coated hot dogs on a stick are sold in beachfront stands along California’s southern coast and at fairs throughout the country.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 to 8 servings
- Category: Sandwiches & Wraps
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup cornmeal
- 2 tablespoons shortening
- 1 egg, lightly beaten
- 3/4 cup milk
- 1 pound kosher all-beef hot dogs
- Vegetable oil (for deep frying)
- Ketchup
- Prepared mustard
Instructions
- Sift together dry ingredients.
- Stir in cornmeal.
- Cut in shortening until mixture resembles coarse meal.
- Mix egg and milk and stir into cornmeal mixture until blended.
- Insert wooden Popsicle sticks into end of each hot dog.
- Coat evenly with batter.
- Fry in deep oil heated to 375 degrees F until brown.
- Drain on paper towels and serve with ketchup and mustard.
