Corn Dogs

6 servings

40 minutes

Corn dogs are a delicious combination of tender sausages wrapped in golden corn batter that becomes crispy on the outside and airy on the inside when fried. Although this recipe is often associated with American cuisine and fair food, its roots trace back to experiments by British bakers aiming to give street food a more refined taste. Corn dogs are perfect for snacking or festive gatherings, and their rich corn flavor, light sweetness from sugar, and spiciness from paprika make them particularly appealing. They are served hot with mustard or ketchup, enhancing their flavor nuances. Thanks to their convenient format, they can be eaten straight off the stick while enjoying every crispy bite.

Energy value per serving

• Calories: 739
• Proteins: 17.4g
• Fats: 59.7g
• Carbohydrates: 33.2g

Ingredients

• Wheat flour: 100 g
• Corn flour: 100 g
• Milk: 200 ml
• Chicken egg: 1 pc
• Paprika: 1 tbsp
• Salt: 0.5 tsp
• Baking powder: 1 tsp
• Sugar: 2 tbsp
• Vegetable oil: 200 ml
• Soda: 1.5 tsp
• Sausages: 14 pc

Cooking steps

1. Mix the dry ingredients.

   Required ingredients:

   • Wheat flour: 100 g
   • Corn flour: 100 g
   • Paprika: 1 tablespoon
   • Salt: 0.5 teaspoon
   • Baking powder: 1 teaspoon
   • Sugar: 2 tablespoons
   • Soda: 1.5 teaspoon

2. Add an egg.

   Required ingredients:

   • Chicken egg: 1 piece

3. Gradually pour in the milk. The batter should be runny enough to flow, but sticky and quite thick. I use about 200 ml of milk.

   Required ingredients:

   • Milk: 200 ml

4. Sausages need to be skewered. I use small milk sausages (two packs of 7 pieces, about 300 g per pack). Then coat them in flour.

   Required ingredients:

   • Sausages: 14 pieces
   • Wheat flour: 100 g

5. Pour the batter into a narrow tall glass. Dip the sausages one by one into the batter and place them in the pan. Fry in plenty of oil until golden brown.

   Required ingredients:

   • Vegetable oil: 200 ml