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Homemade Corn Dogs Recipe (with Video)

Grain, Not pescatarian, Shellfish-free
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Discover our Homemade Corn Dogs Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 45min


- 1 cup All purpose flour
- 2 tsp Baking powder
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Cayenne
- 0.75 cup Cornstarch
- 1 Tbs Honey
- 1 tsp Kosher salt
- 1 Large egg
- 1 Tbs Sugar
- 1.5 cup Whole milk
- hotdogs
- mustard and ketchup
- 1 cup fine cornmeal
- 72 oz peanut oil or neutral oil
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1. [For classic corn dogs]
2. Add the peanut oil to a large high-sided skillet or pot. Begin heating the oil over medium heat to 375°F.
3. Meanwhile, combine the cornmeal, flour, baking powder, sugar, salt, pepper, and cayenne (if using) in a bowl. Whisk to combine.
4. In a separate bowl, combine the milk, egg, and honey. Once again, whisk to combine.
5. Add the wet ingredients to the dry ingredients and fold to combine with a plastic spatula. The batter should be relatively thick in order to properly adhere to the hotdog.
6. Transfer the batter to a tall glass.
7. Pat the hot dogs then, skewer them with food-grade wooden dowels.
8. Evenly distribute the cornstarch on a large plate, and roll the hot dogs in the cornstarch.
9. Working with one hot dog at a time, slowly dip it in the batter while twisting the dowel. This should result in a more even coating of batter.
10. Gently lower the battered corn dog into the preheated fry oil. Fry for 3-4 minutes until golden brown and heated through. Transfer the corndog to a paper towel-lined plate and repeat the battering/frying process with the remaining hotdogs.
11. Allow the corn dogs to cool for 5-10 minutes before serving with mustard and ketchup.

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