Corn Dogs

October  8, 2014
Author Notes

What's better than a hotdog? A hotdog on a stick that's been deep-fried in a cornmeal batter, that's what. Molly Yeh from my name is yeh is showing us how to make boring wieners into state fair stars. —molly yeh

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Makes 8
  • 3 quarts vegetable or canola oil, for frying
  • 3/4 cup yellow cornmeal
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 pinch black pepper
  • 1 large egg
  • 1 cup buttermilk
  • 1 dash hot sauce, optional
  • 8 pre-cooked hot dogs or sausages
In This Recipe
  1. Fill a deep pot with oil (enough to fully submerge your corn dogs), and heat it to 360° F.
  2. While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.
  3. Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully. Fry them until golden brown, 3 to 5 minutes, and transfer to a paper towel.
  4. Let cool slightly and enjoy!

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molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.