Corn Dogs: a very American snack. When we were out in Florida last summer, we got our first taste of them and loved them! I came across a recipe online for corn dogs and thought I’d give them a whirl for my son’s Nintendo themed birthday party. Whilst mine didn’t turn out quite as smooth shaped as I know they should look at, everyone was impressed and they got yummed up! Also, because we can’t buy corn dogs in the UK, they were a real treat!
To keep with the Nintendo theme, I named them Kirby Korn Dogs!
They are really easy to make, and I will be making them again to try and perfect the coating!
My husband kindly made the batter, whilst I was busy doing other things on the party day, and then I dredged the hot dogs in flour, before dipping into the batter mix. The recipe uses American cup measurements. I bought my set in Tesco, and I can’t imagine that they’re too hard to find in the kitchen section of stores. You also need cornmeal which I found in the ethnic food aisle in my local Tesco.
I had bought the thick Herta hog dogs as I thought they were about the right size – the thinner ones I feared would fall apart. I used bamboo chopsticks to hold the sausage as they were nice and chunky and held the hot dog firmly. If I had used a skewer, I think it would have snapped!
Due to the size of my deep frying pan, I had to take the sticks out when cooking and put them back in at the end >_<
I deep fried each corn dog for a couple of minutes until they were golden, removed them from the pan and drained on some kitchen paper before putting the sticks back in.
Kirby Korn Dogs
- 1½ cups full fat milk
- 2 beaten eggs
- ¼ cup vegetable oil
- 1 tsp salt
- 2 tbps sugar
- 1 ½ cups plain flour, plus additional for dredging
- 1 cup of corn meal
- 2 tsps baking powder
- hot dogs
- oil for deep frying
- candy sticks/skewers/chopsticks for skewering the hot dogs
- In a large bowl, whisk together the milk, eggs and ¼ cup of vegetable oil.
- In another bowl mix together the flour, salt, sugar, baking powder and cornmeal.
- Gradually add the dry flour mixture to the wet ingredients and mix well to combine.
- Skewer each hot dog and dredge in some flour. I had to fry my corn dogs without the sticks as they wouldn’t fit in my pan!
- Pour oil into a deep pan (or deep fat fryer) and heat to 190C which is the temperature for deep frying.
- Carefully place the battered hot dogs into the oil and cook until golden. Turning to ensure even cooking. Do not over crowd the pan.
- Serve with ketchup, mustard or dipping sauce of choice!