Batter Fried Corn Dogs

Batter Fried Corn Dogs

David Venable

A carnival favorite and summer classic, these Batter Fried Corn Dogs will be a treat for the whole family to enjoy.

Corn Dogs

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/4 cup white sugar
  • 1 tsp ground cayenne pepper
  • 1 tsp smoked paprika
  • 4 tsp baking powder
  • 1 egg
  • 1 cup milk
  • Vegetable oil, for frying
  • 1 package (8 pieces) beef frankfurters
  • Eight 8'' wooden skewers (if skewers are thin, use two per corn dog)

Directions

To make the dipping sauces, mix together the ingredients for each sauce (in separate bowls) until well combined. Set aside.
To make the corn dogs, combine cornmeal, flour, salt, onion powder, sugar, cayenne, smoked paprika, and baking powder in a medium bowl. Whisk in the egg and milk.
Preheat the oil in a deep fryer to 350°F. Insert wooden skewers into the frankfurters. Roll the frankfurters in batter until well coated. Allow excess batter to drip off. Fry two or three corn dogs at a time until lightly browned, approximately 3 minutes. Drain on paper towels. Serve with dipping sauces.

Spicy Ranch Dipping Sauce

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 package ranch dressing mix
  • Hot sauce, to taste
  • 2 Tbsp fresh parsley, chopped

Chili Mustard Dipping Sauce

  • 1/2 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 1 Tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp honey
  • 1 Tbsp cider vinegar
  • 1 Tbsp green onion, finely chopped

Cook's Notes

For snack size corn dogs, cut the frankfurters in half or even thirds to make a bite sized treat.|Each of the dipping sauces can be used for a variety of snack time treats.

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