Homemade corn dogs are easier than they look and, with their crunchy-yet-fluffy exterior, they’re delicious, too.
I don’t even know why I still eat corn dogs. I don’t, really, at least not on a regular basis. What I mean is, after the thin, mealy, flavorless corn dogs served for lunch during my elementary school days, how do they even still sound appealing?
A couple reasons, really. The first is that I like hot dogs. Nitrites and carcinogens aside, I enjoy eating them, and since I don’t consume three a day- or even three a year, I would guess- I think I’m safe. The second reason is because they’re fried. So that’s a no-brainer. And lastly, the whole portable food-on-a-stick thing is just plain fun.
Since I have no plans buy a box of these guys from the frozen foods section of the grocery store, I’m forced to make them from scratch when the craving strikes. Okay, fine, to be honest, I’m forced to watch my mother-in-law make them. But she’s pretty much the master of fried anything, so I defer to her. It’s better for all of us.
Let’s talk about these bad boys. There’s the hot dog on the inside, which should be good quality. Skewer the dogs and dip them in the thick batter, and then transfer them to the hot oil. They’ll puff up and darken and turn into a description-defying crunchy-yet-fluffy treat.
Clearly, this isn’t an all-the-time recipe. But when your craving carnival food, but not the sweaty crowds and death-trap rides, whip up a batch of these homemade corn dogs and enjoy.
Homemade Corn Dogs
adapted from Chef-in-Training
1 c. yellow cornmeal
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. sugar
1 tbs. Baking powder
1 1/4 c. milk
16 all beef hot dogs
16 wooden skewers
vegetable oil for frying
In a large cup, combine cornmeal, flour, salt, pepper, sugar, and baking powder. Add egg and milk and whisk to incorporate.
Heat several inches of oil in a large pot to 350 degrees. Stick hot dogs onto skewers. Working one at a time, dip hot dogs in to batter and drop gently into oil. Cook dogs three or four at a time until golden brown, about 3 minutes. Drain on paper towels.
Serve warm, hopefully with Mississippi comeback sauce.