Ingredients
Scale
- 6 hot dogs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup milk (or plant-based milk)
- Vegetable oil, for frying
- 6 wooden skewers
Instructions
- Pat hot dogs dry and insert skewers.
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- Beat egg with milk and combine with dry ingredients to make smooth batter.
- Heat oil to 350°F in a deep skillet.
- Dip each hot dog into batter, coat fully, let excess drip off.
- Fry in batches for 3–4 minutes until golden brown.
- Drain on paper towels and serve immediately with dipping sauces.
Notes
- Chill batter for 10 minutes to thicken.
- Fry in small batches for even cooking.
- Use parchment paper to keep corn dogs crisp if storing temporarily.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack / Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg