Corn Dogs

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1 cup all-purpose flour
2/3 cup Albers Yellow or White cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 large egg, beaten
Ten 6-inch wooden skewers
One 16-ounce package hot dogs, patted dry
vegetable oil
mustard or ketchup




Combine flour, cornmeal, sugar, baking powder and salt in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs.

Add enough vegetable oil to electric skillet to come 1/2-inch up sides of skillet. Heat oil to 350 degrees F.

Dip hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard or ketchup.


Active Time:  10 Minutes
Total Time:  30 Minutes
Yield:  5 Servings

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