Corn Dogs (Frankfurters in Crispy Cornmeal Batter)
Why this recipe works
- Crisp cornmeal coating: Cornmeal gives the batter its characteristic crunch, while flour helps it cling evenly to the frankfurters.
- Sweet-savoury balance: A lightly sweet batter contrasts with the salty sausage and sharp mustard without making the corn dog taste dessert-like.
- Fast frying: Because frankfurters are already cooked, the frying time is focused on crisping the batter and heating the centre through.
Get the most out of this recipe
Texture tips
- Let excess batter drip: After dipping, pause briefly before frying so the coating stays even rather than forming heavy ridges.
- Avoid stacking after frying: Let cooked corn dogs drain with space around them; stacking traps steam and softens the crust.
- Dry the frankfurters first: Patting the sausages dry helps the batter grip properly and gives a more consistent coating.
Common mistakes
- Letting the oil drift: Oil that is too cool makes the coating greasy, while oil that is too hot browns the outside before the centre is heated through.
- Using a thin batter: The batter should be thick enough to coat the frankfurter generously; if it runs off immediately, it needs adjusting before dipping.
- Frying too many at once: Adding too many corn dogs lowers the oil temperature and makes them harder to turn evenly.
Timing notes
- Serve straight away: Corn dogs are at their best immediately after frying, while the batter is crisp and the frankfurter is hot.
- Best on the day: The coating loses crunch as it sits, so make them close to serving time whenever possible.
Make-ahead tips
- Prepare the dry mix ahead: The flour, cornmeal, sugar, baking powder and salt can be whisked together in advance; add the wet ingredients just before frying.
- Reheat for crispness: Leftovers can be reheated on a baking tray at 200°C (390°F) until piping hot and crisp again.
Equipment you'll need
Ingredients
Instructions
- Pour the vegetable oil into a large pot to a depth of about 5 cm and heat to 175°C (350°F). While it heats, pat the frankfurters dry so the batter sticks well.
- In a mixing bowl, whisk together the plain flour, cornmeal, caster sugar, baking powder and fine sea salt. In a separate bowl, whisk the egg with the whole milk, then whisk into the dry ingredients until you have a thick, smooth batter.
- Pour the batter into a tall glass or jug so it is deep enough to dip. Dip each frankfurter into the batter, turning to coat well and letting the excess drip back for a second or two.
- Carefully lower the battered frankfurters into the hot oil and fry for 3 to 5 minutes, turning once or twice, until deep golden and crisp. Lift out with tongs and let the excess oil drip off for a few seconds.
- Serve straight away with yellow mustard for dipping. If you are frying in batches, keep the first one warm in a low oven while you finish the rest.
Recipe notes
Tips
- Keep the oil temperature steady at 175°C (350°F); if it drops too low the coating will absorb oil, and if it is too hot the batter will brown before the frankfurter is heated through.
- A thick batter clings best. If it seems too runny, whisk in a little more plain flour; if it is too stiff to dip, loosen with a splash of whole milk.
- If serving to young children, slice the corn dog into bite-size pieces before eating.
Substitutions
- Replace whole milk with lactose-free milk for a similar richness.
- Replace caster sugar with granulated sugar; the batter will be slightly less fine but still lightly sweet.
- Replace yellow mustard with Dijon mustard for a sharper, more pungent dip.
Storage
- Refrigerate up to 2 days
- Corn dogs are best eaten straight away. If you have leftovers, cool completely, refrigerate in a sealed container, then reheat on a baking tray at 200°C (390°F) for 10 to 12 minutes until piping hot and crisp.
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Recipe overview
- Servings: 1 servings
- Total time: 35min (35min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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