Corn Dog

8 servings

15 minutes

A beautiful analogue of the usual sausage in dough, where instead of wheat dough there is a delicate shell - batter from a mixture of wheat and corn flour. This makes the dough bright, with an additional slightly sweet taste. The recipe requires piercing the sausage with a skewer, and then dipping it in a fragrant batter and frying it well in a frying pan. Cooking corn dogs is simple, quick and interesting, so we recommend involving their main eaters - children and teenagers - in the process.

Energy value per serving

• Calories: 297.8
• Proteins: 11g
• Fats: 13.3g
• Carbohydrates: 33.4g

Ingredients

• Sausages: 8 pc
• Wheat flour: 160 g
• Corn flour: 115 g
• Sugar: 50 g
• Baking powder: 1 tsp
• Salt: 1 tsp
• Chicken egg: 2 pc
• Milk: 250 ml
• Vegetable oil: 1.5 l

Cooking steps

1. Mix corn and wheat flour, baking powder, sugar, and salt.

   Required ingredients:

   • Corn flour: 115 g
   • Wheat flour: 160 g
   • Baking powder: 1 teaspoon
   • Sugar: 50 g
   • Salt: 1 teaspoon

2. Add baking powder, sugar, and salt.

   Required ingredients:

   • Baking powder: 1 teaspoon
   • Sugar: 50 g
   • Salt: 1 teaspoon

3. Pour the milk.

   Required ingredients:

   • Milk: 250 ml

4. Add eggs and stir until smooth.

   Required ingredients:

   • Chicken egg: 2 pieces

5. Pour the batter into a large cup; it will be easier to cover the sausages with the batter.

6. Insert a skewer into each sausage.

7. Dip the sausage in the batter and let the excess drip off.

   Required ingredients:

   • Sausages: 8 pieces

8. Send to fry in oil heated to 180 degrees. Fry for 5 minutes, remembering to turn. Do the same with the other sausages.

   Required ingredients:

   • Vegetable oil: 1.5 l

9. Place the ready corn dogs on paper towels to get rid of excess fat.

10. Submit.