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Corn Dog

8 servings

15 minutes

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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

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

8servings

Sausages

8 pieces

Wheat flour

160 g

Corn flour

115 g

Sugar

50 g

Baking powder

1 teaspoon

Salt

1 teaspoon

Chicken egg

2 pieces

Milk

250 ml

Vegetable oil

1.5 l

Cooking steps

1
Mix corn and wheat flour, baking powder, sugar, and salt.
Required ingredients:
1. Corn flour: 115 g
2. Wheat flour: 160 g
3. Baking powder: 1 teaspoon
4. Sugar: 50 g
5. Salt: 1 teaspoon

2
Add baking powder, sugar, and salt.
Required ingredients:
1. Baking powder: 1 teaspoon
2. Sugar: 50 g
3. Salt: 1 teaspoon

3
Pour the milk.
Required ingredients:
1. Milk: 250 ml

4
Add eggs and stir until smooth.
Required ingredients:
1. 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:
1. 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:
1. Vegetable oil: 1.5 l

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

10
Submit.