Corn Dogs

Who doesn't love them? (And if you don't, keep it to yourself for I am feeling rhapsodic and prefer to have my mood left entirely alone).

I was planning to share the recipe and then totally forgot but Nicole's request reminded me, so here it is. The funny thing about this recipe is that it came from "Saveur" magazine...which is several editorial rungs above "Good Housekeeping". It still cracks me up that I got a carnival food recipe from a chichi magazine. These are super delicious.

Corn Dogs

1 c. flour
2/3 c. yellow cornmeal
2 T. sugar
1 ½ t. baking powder
¼ t. dry mustard
1 egg, lightly beaten
¾ c. milk
vegetable oil
8 hot dogs
8 wooden skewers

Sift together flour, cornmeal, sugar, baking powder and mustard in a bowl. Whisk together egg, milk and 2 t. oil in another bowl. Add milk mixture to flour mixture, beating with a wooden spoon until batter is smooth.


Heat oil to 350 degrees. Meanwhile, dry hot dogs with paper towels, then skewer them with wooden skewers. Dip hot dogs into batter until evenly coated. Gently place battered hot dogs in hot oil and fry, turning once or twice, until crisp and golden, about 3 minutes. Drain on a paper towels.

Here's a trick for coating the dogs that I learned from Alton Brown over on the Food Network. Put the batter into a pint glass and then you can just pop the dogs into the batter for even coating.

Serve with mustard and ketchup.