Corn Dogs Recipe – Eats Now

Name: Corn Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 lb hot dog; 4 cups vegetable oil; ½ cup flour; ½ cup cornmeal; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon sugar; 1 tablespoon vegetable shortening; ⅓ cup milk; 1 egg; 8 -10 wooden skewers

Servings: persons

1 lb hot dog
4 cups vegetable oil
½ cup flour
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
1 tablespoon vegetable shortening
⅓ cup milk
1 egg
8 -10 wooden skewers

1
Bring 3 cups of water to boiling in a large saucepan.
2
Add hot dogs and bring back to boiling.
3
Remove from heat; cover 20 minutes.
4
Pour enough oil to a 2-inch depth in a skillet and heat to 350 degrees.
5
Combine flour, cornmeal, baking powder, salt, and sugar in a medium-size bowl and blend with fork.
6
Add shortening and cut in with fork until the size of small peas.
7
Combine milk and egg in a 1 cup measure.
8
Stir into flour- cornmeal mixture.
9
Pour mixture into a tall glass.
10
Remove hot dogs from water and dry with paper towels.
11
Insert skewer into the hot dog, and be sure to leave about 1 inch for handle.
12
Dip hot dog into batter; let excess batter drip into glass.
13
Drop into hot fat fry 2 minutes, or until golden brown.

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: 1 lb hot dog, 4 cups vegetable oil, ½ cup flour, ½ cup cornmeal, and more.

Yes, Corn Dogs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Dogs

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