The Hairy Bikers' corn dogs recipe

Name: The Hairy Bikers' corn dogs recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) fine cornmeal; 75 g (2.6oz) self raising flour, plus 1 tbsp; 2 tsp caster sugar; 1 tsp baking powder; 1 tsp hot chilli powder; 0.5 tsp fine sea salt; 1 large egg, beaten; 250 ml (8.8fl oz) buttermilk; 1 tbsp milk; 10 frankfurters, drained if canned; 600 ml (21.1fl oz) sunflower oil, for frying; 1 cup mustard or ketchup to serve

Servings: persons

150 g (5.3oz) fine cornmeal
75 g (2.6oz) self raising flour, plus 1 tbsp
2 tsp caster sugar
1 tsp baking powder
1 tsp hot chilli powder
0.5 tsp fine sea salt
1 large egg, beaten
250 ml (8.8fl oz) buttermilk
1 tbsp milk
10 frankfurters, drained if canned
600 ml (21.1fl oz) sunflower oil, for frying
1 cup mustard or ketchup to serve

1
Put cornmeal in a large bowl and stir in 75g self-raising flour, sugar, baking powder, chilli powder and salt.
2
Make a well in the centre and add beaten egg and buttermilk.
3
Beat well with a wooden spoon until smooth and thick.
4
Stir in the milk until the batter has a smooth, dropping consistency.
5
Pour into a large, shallow rectangle dish.
6
Poke a wooden skewer inside the length of each frankfurter almost all the way through to the end.
7
Using sharp scissors, carefully snip off the skewer 6cm from the bottom of the frankfurter.
8
Put the frankfurters on a plate and lightly coat with 1 tablespoon of self-raising flour.
9
Heat 2cm of oil in a large non-stick frying pan over a medium-high heat.
10
Do not allow the oil to overheat.
11
Do not leave hot oil unattended.
12
Take one frankfurter at a time and holding the skewer end, roll in the cornmeal batter until thickly and evenly coated.
13
Keep twisting the skewer as you lift the frankfurter from the batter to help keep the coating smooth.
14
Taking great care, gently lower into the hot oil.
15
Fry for 6-8 seconds then turn in the oil with metal tongs and cook for a further 2 minutes, turning after about a minute.
16
As soon as one corn dog is frying, prepare a second in exactly the same way.
17
You should be able to cook 3-4 corn dogs at the same time in a wide-based pan.
18
The corn dogs are ready when the batter is puffed up, deep golden brown and crisp.
19
Lift out and drain on kitchen paper before serving with mustard or ketchup.

1534

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 150 g (5.3oz) fine cornmeal, 75 g (2.6oz) self raising flour, plus 1 tbsp, 2 tsp caster sugar, 1 tsp baking powder, and more.

Yes, The Hairy Bikers' corn dogs recipe 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.

That's it — enjoy your meal!