These corndogs taste like a carnival, but also have an elevated feel to them. The breading is sufficient but not overly fluffy. The batter does taste pretty sweet on its own, but it evens out once fried.
Hushpuppies
Hushpuppies are easy to make since they use the same frying oil and leftover batter of the corndogs. To make them, drop heaping tablespoons of dough into frying oil until deep golden brown. Using a cookie scoop makes it easy to drop the batter and get clean looking hushpuppies.
It is important to fry these until a shade or two darker than the corndogs, since the entire thing is made of batter and the inside needs to cook. I found it best to turn the heat down to medium (3-4) and cook them for a minute or two longer.
Corndogs
A homemade version of a classic carnival food.
Ingredients
- 12 hotdogs (Applegate natural uncured beef)
- 12 popsicle sticks
- Canola oil, for frying
- Ketchup and mustard, to serve
Batter-dry ingredients
- 1 cup (125g) corn meal
- 1 cup (125g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. white pepper
Batter-wet ingredients
- 3/4 cup (181.3ml) buttermilk
- 2 eggs
- 3 Tbsp. (40g) white sugar
- 1 Tbsp. (25g) honey
Instructions
- Combine wet and dry batter ingredients separately, then stir together to form batter. Cover and let batter chill in fridge for at least 2 hours, up to 2 days.
- Pay hot dogs dry with paper towels. Insert popsicle sticks into bottom of hot dogs, making sure their total length does not exceed the width of the frying pot.
- Pour 2-3” of oil in a large pot and heat over medium (5) until hot. Oil is ready once a dollop of dough bubbles once dropped in and browns in 3-4 minutes.
- Pour batter into a drinking glass or a tall container, leaving room at the top. Plunge hotdog straight down into batter up until the popsicle stick, then swirl as you lift up. Redip and swirl if any patchy spots. Let excess batter drip off.
- Hold corn dog at an angle in the hot oil for a couple seconds to let it seal, then drop it into oil.
- Fry 2 or 3 at a time for 2-4 minutes or until golden brown, turning them as needed to brown evenly. Transfer to a paper towel-lined plate.
Notes
This recipe makes enough batter for ~6 more corndogs or 10-12 hush puppies.
To make half-size corndogs, cut hot dogs in half and proceed as normal. For mini corndogs, cut hotdogs into thirds. Use toothpicks instead of a popsicle sticks, then remove from corndogs once fried.
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