Can’t go wrong with a tray of corndogs this summer! These are a bit tricky but so fun to fry up! It’s just hotdog sausages which are battered and fried until smooth and slightly crunchy. They aren’t remarkably seasoned but are so popular especially in the summer time. My recipe isn’t the roundest hotdog but they are still delicious and have the same feel. Just add ketchup and you’re good to go!
This corndog recipe needs time and patience. This is because you will be using a wet batter which slips off easily. I used a cup to do the batter job. So basically you skewer the hotdog sausages (frankfurters) on a bamboo skewer or grilling skewer. Then dip it head first in a cup filled with the batter. Then fry it immediately-don’t shake off any excess batter. Let it brown on both sides and let it cool on a wire rack.
I consider corndogs a festival staple. I see them all the time at food festivals in the summer. They go great with mustard or ketchup. You could go for hot honey as well for a cooler feel. They taste like crunchier sausages and don’t usually have much seasoning. It doesn’t mean they are bland either. So you can go crazy with your dipping sauces.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/2 cup almond milk/dairy milk
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons granulated sugar
10 hotdog sausages (frankfurters)
2 cups canola oil
Instructions
1. Heat the oil in a large frying pan.
2. Whisk the remaining ingredients except sausages in a bowl and transfer to a cup.
3. Dip each sausage into the batter in the cup and fry immediately.
4. Flip after 10 minutes and fry for another 10 minutes on high heat until browned.
5. Let it cool on a wire rack. Pierce with bamboo sticks or straws.
6. Serve with ketchup or mustard.