Have you ever wanted to make you own corn dogs? It is actually pretty easy. Plus, you have more control over the type of hot dog and other ingredients that are used. This means you can make it healthier than the store-bought ones or even adjust ingredients to cater to allergies or other needs.
This is a great recipe for corn dog batter. The flour helps even out the gritty texture of the cornmeal, while the eggs encourage the batter to puff while cooking. Just choose a good hot dog and you’ll be making corn dogs better than the ones you can buy!
Here’s what I used for the equipment: Dutch Oven, some 6-inch wooden skewers, a drinking glass, and peanut oil. My trusty OXO whisk got the job done well, as always. Then I used a wire rack inside of a baking sheet for the cooked corn dogs. And I use my Pyrex glass mixing bowls whenever I can. Handy, dandy.
I’m usually scared of this type of frying because I’m so inexperienced with it. I actually put off making this recipe for quite a while for that reason. However, it ended up being easier and less messy than I expected. Then I just saved the oil for the next time I make them…is that what you’re supposed to do? I don’t even know!
My kids thought it was very fun to have homemade corn dogs for dinner. I like that I can use my hot dogs of choice – all beef, lower sodium, and so on. Plus, corn dogs aren’t just for kids! My husband and I totally enjoy eating corn dogs too. Next time around I’d like to try adding honey!
Serve corn dogs with honey-mustard, ketchup, or even BBQ sauce. Then put out some fruits and veggies for a fun finger food meal.
Recipe from America’s Test Kitchen Quick Family Cookbook