ReceptnaptárCorn dog (cornmeal-battered hot dog on a stick)
The corn dog is an iconic street food of American fairs and sporting events: a hot dog on a stick, fried in a thick cornmeal batter. Easy to eat by hand, and a favourite with children too.
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Ingredients
Method
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- Pat the hot dogs dry and push a wooden skewer lengthways into each one.
- Mix the cornmeal, flour, sugar, baking powder and salt together.
- Add the milk and egg, and mix smooth - the batter should be thick enough to stay on the hot dog.
- Pour the batter into a tall glass and dip each hot dog in, so it's covered in a thin, even layer.
- Fry in hot oil (170°C) for 3-4 minutes, until golden brown and cooked through.
- Drain on paper towel and serve with mustard.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The batter needs to be thick enough to stay on the hot dog - if it's too thin, add a little more cornmeal.
- Dry the hot dog before dipping, as the batter won't stick to a wet surface.
- Keep the oil at around 170°C, as at a lower temperature the batter stays soggy, and at a higher one it burns before the inside cooks through.
- Turn evenly while frying, so every side browns the same.
Frequently asked questions
Can it be made in the oven?
Yes, at 200°C (180°C fan), on baking paper, for 12-15 minutes gives a less greasy but also less crisp version.
What do we serve it with?
Traditionally with mustard and ketchup, in a paper tray.
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