Corn Dogs
HB-3412 · Hand-built original
Hot dogs on skewers dipped in a cornmeal and buttermilk batter and deep-fried until golden, served with ketchup and mustard.
45 minMakes 8 corn dogs215 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: frying
Servings:8quantities adjust to match
Ingredients
- Vegetable oil (for frying)
- ½ cup plus 3 Tbsp. all-purpose flour (3 oz), divided
- 8 hot dogs
- 1½ cups yellow cornmeal
- 1½ tsp. baking powder
- 2 tsp. sugar
- ½ tsp. baking soda
- A pinch of cayenne pepper
- 1 tsp. kosher salt
- 2 large eggs
- 1¼ cups well-shaken buttermilk
- Ketchup and mustard, for serving (optional)
- Equipment: 8 (6–8" skewers, preferably with blunted ends); an instant-read thermometer
Method
- Heat 3 inches of vegetable oil in a deep heavy pot over medium-high heat to 350°F.
- Put 3 Tbsp of the flour on a plate, roll each hot dog in flour to coat, shake off the excess and insert a skewer into each.
- Whisk the remaining flour, cornmeal, baking powder, sugar, baking soda, cayenne and salt in a large bowl, then whisk in the eggs and buttermilk to a batter and pour into a tall glass.
- Dip each hot dog in the batter to coat and fry in batches of 2-3, turning occasionally, for about 3 minutes until cooked through and golden brown all over.
- Drain on paper towels, return the oil to 350°F between batches and serve with ketchup and mustard if using.
Cook: 15 min · Total: 45 min
Nutrition (per serving, where published)
215 kcalCalories
6.9 gProtein
37.9 gCarbs
3.9 gFat
0.9 gSaturates
4.2 gFibre
0.7 gSugars
20 mgSodium
46 mgCholesterol
170 mgPotassium
11 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data