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.


  • 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


  • 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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