Classic Corndogs Recipe

Name: Classic Corndogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Drinks & Smoothies
Ingredients: 16 None hot dogs; 16 None bamboo skewers, soaked; 1 cup all-purpose flour; 1/2 tsp baking powder; 5 oz instant polenta; 1/2 cup buttermilk; 1/2 cup butter, melted; 2 None eggs; 2 tbsp maple syrup; None None Oil, for deep frying; None None Ketchup or hot sauce, to serve

Servings: persons

16 None hot dogs
16 None bamboo skewers, soaked
1 cup all-purpose flour
1/2 tsp baking powder
5 oz instant polenta
1/2 cup buttermilk
1/2 cup butter, melted
2 None eggs
2 tbsp maple syrup
None None Oil, for deep frying
None None Ketchup or hot sauce, to serve

1
Heat a large, non-stick frying pan on medium. Cook hot dogs 3-4 minutes, turning, until well browned. Cool slightly. Thread each hot dog lengthways onto a skewer.
2
Sift flour and baking powder together into a large bowl. Stir in polenta. Make a well in the center.
3
In a large bowl, whisk buttermilk, butter, eggs and syrup together. Gradually whisk into dry ingredients to make a smooth batter. Season to taste.
4
In a large saucepan, heat enough oil to deep-fry corndogs until a drop of batter sizzles as soon as it is added.
5
Dip 4 skewered hot dogs into batter, allowing excess to drain off. Deep-fry in 4 batches of four, 3-4 minutes each, until golden and crisp. Drain on paper towel.
6
Serve hot with ketchup or hot sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 None hot dogs, 16 None bamboo skewers, soaked, 1 cup all-purpose flour, 1/2 tsp baking powder, and more.

Yes, Classic Corndogs falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Corndogs

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