Corn dogs drizzled in mustard and ketchup on a marble serving board

Corn dogs

Name: Corn dogs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 125g cornmeal or fine polenta; 75g plain flour; 1 tsp baking powder; 1 tbsp caster sugar; 1 tsp mustard powder; ½ tsp cayenne pepper; 1 egg lightly beaten; 200ml whole milk; vegetable oil for frying; 8 frankfurters of your choice; mustard and ketchup to serve

Linzi Pucino

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Serves 8

Easy

Prep: 10 mins

Cook: 15 mins

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Make these classic American fairground snacks for parties, and serve with your favourite condiments

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Alternatives

Complete the dish

Make these corn dogs, then check out our BBQ chilli chicken wings, potato wedges, hot dogs and more party food recipes.

How to make the perfect corn dogs: cook's tips

You can use vegetarian frankfurters or hot dogs if you prefer to make this vegetarian. Frankfurters are already cooked, so they'll just need to be warmed through, meaning the frying time will be shorter.

How to store corn dogs: Best eaten on the day they’re made.

How to serve corn dogs: Serve with your favourite condiment – keep it classic with mustard and ketchup, or get creative with tamarind chutney, tomato relish or a soured cream and onion dip.

Ingredients

Nutrition

125g cornmeal or fine polenta
75g plain flour
1 tsp baking powder
1 tbsp caster sugar
1 tsp mustard powder
½ tsp cayenne pepper
1 egg

lightly beaten
200ml whole milk
vegetable oil

for frying
8 frankfurters

of your choice
mustard and ketchup

to serve

Nutrition: per serving

kcal274
fat16.3g
saturates4.4g
carbs22.4g
sugars4g
fibre0.9g
protein9.1g
salt0.84g

Method

step 1

Combine the cornmeal or polenta, flour, baking powder, sugar, mustard powder, cayenne and some seasoning. Whisk the egg and milk together in a jug, then make a well in the middle of the dry ingredients and pour in the wet, stirring from the side to the centre until you have a smooth batter. Transfer the mixture to a clean, tall jug.
step 2

Fill a deep saucepan no more than a third full of the oil and heat to 180C, or until a cube of bread floats to the top and turns golden within 30 seconds. Working with one frankfurter at a time, pat it dry using kitchen paper, then thread onto a wooden skewer. Dip the frankfurter into the batter so it's completely coated, then carefully lower into the hot oil and fry for 1-2 mins until crisp and golden. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining frankfurters and batter. Serve with mustard and ketchup or your favourite condiments.

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Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat

Linzi Pucino

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