Corn dogs
Corn dogs, from above
Non vegUnited States

Corn dogs

A sausage on a stick, dunked in sweet cornmeal batter. Fairground joy, home kitchen.

35 minTime
10 gProtein each
mildSpice
Fairground food2 chapters · 1 min read

Make it your way

Grandma's wayAmerican fairground corn dogs.
The original
368kcalsame
10 gproteinsame
2 gfibresame
35minutessame

Corn dogs.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Sausages (snags, bangers)8 chicken frankfurters
Maize flour (fine yellow cornmeal)1 cup fine cornmeal
Maida (all-purpose flour, plain flour)¾ cup, plus for dusting
Sugar1½ tbsp
Baking powder2 tsp
Salt½ tsp
Egg1
Milk¾ cup
Cooking oil (vegetable oil)for deep frying, about 5 tbsp absorbed
Tomato ketchup (ketchup)to serve
Prepared mustardto serve

Method

5 steps
  1. 1Pat sausages dry, push a skewer into each and dust with flour.
  2. 2Whisk cornmeal, flour, sugar, baking powder, salt, egg and milk into a thick batter. Pour into a tall glass.
  3. 3Dip each sausage, twist to coat and lower into oil at 175 C.
  4. 4Fry 3 to 4 minutes, turning, until deep golden.
  5. 5Drain and serve with ketchup and mustard.
Serve it like this

Stand corn dogs in a tall glass or lay on paper, zigzag ketchup and mustard over. Serve hot.

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Make it a meal

What goes with Corn dogs: a bread or rice, a side, something to drink and something sweet.

On the side Coleslaw15 min
On the side Egg salad20 min
A little snack Loaded fries45 min
A little snack Potato smileys45 min
To drink Pink lemonade15 min
To drink Strawberry milkshake6 min
Something sweet Cookies and cream ice cream25 min
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