Prep 15 mins
Cook 15 mins
A different corn dog recipe to please the inner child. Or the outer child for that matter.
Make and share this Corn Dogs recipe from Food.com.
- Combine flour, cornmeal, sugar, baking powder, salt and dry mustard in a bowl.
- Cut in shortening until mixture resembles fine crumbs.
- Mix egg and milk.
- Add to dry ingredients.
- Mix well.
- Dry frankfurters well with paper towels (this allows the coating to stick better).
- Insert skewers into the end of the frankfurters.
- Pour oil into a skillet to a depth of 1 inch.
- Heat oil to 375 degrees.
- Coat franks with batter.
- (if batter is too thick, thin with a little milk).
- Arrange coated franks 3 at a time in hot oil.
- Turn franks with tongs after 10 seconds to prevent the batter from sliding off.
- Cook for 3 minutes, turning again 1/2 way through cooking time.
- Serve hot with catsup and mustard.
I was so excited to try corndogs after finding a fry baby at a garage sale for .25. I loved the taste and well never buy a frozen corndog package again. My biggest challenge was getting the batter to stick to the hot dog. There were small spots of no batter, but that was fine for our family needs. I didn't use sticks, with a toddler I didn't want her chocking herself (she's 2). I couldn't wait for them to be done to try and I was not disappointed.
Thanks for this recipe! Much better than the premade varieties. My kids loved them. I used wooden craft sticks (popsicle sticks) and inserted them after frying because I did not want the sticks to get oily...of course, I had to let them cool a bit first :)
This was very easy to make. The only changes I made were to leave out the dry mustard and shortening. I poured the batter into a tall glass and dipped the franks in. Easy! Be sure to follow step 12 and turn the corn dogs after 10 seconds. That helps to keep them from flattening out. I will definitly make this again and again.