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.
1
Mix the dry ingredients.
- Wheat flour: 100 g
- Cornmeal: 100 g
- Paprika: 1 tablespoon
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Sugar: 2 tablespoons
- Baking soda: 1.5 teaspoon
2
Add an egg.
- 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.
- 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.
- Sausages (wieners): 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.
- Vegetable oil: 200 ml
