Corn Dog

We can’t always go to our favorite restaurant or food cart to get the delicious concoctions they make on a daily basis, so what do we do? But sometimes we settle for the frozen version, the one where you heat it up in the microwave or in the oven then eat it, kinda hoping it’s even remotely close to the version you love so much. Enter corn dogs: nostalgic for some of us, those cute, little, golden, handheld food on the stick that we drenched in ketchup and/or mustard as we smiled and thought, “the world is good.” They aren’t so good without the nostalgia but these ones? Try them out!


What you’ll need: – 1 1/2 cups yellow cornmeal – 1 1/4 cups all-purpose flour – 1/4 cup sugar – 1 Tablespoon baking powder – 1/4 teaspoon salt – 1 egg, beaten – 1 1/2 cups buttermilk (regular milk works too) – 1 Tablespoon vegetable oil – 1 Tablespoon honey – 1 (10 count) package Hot Dogs – 10 wooden skewers or chopsticks – 2 Quarts Vegetable Oil, for frying


Instructions: In a large pot, add all of your oil then heat to 350F over medium heat. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt together then add the beaten egg, buttermilk, oil, and honey until combined. Take hot dogs out of their packages and pat them dry then insert a skewer into each. Place your batter into a tall cup.


Dip your hot dog in and then remove gently. Let the excess drip and quickly dunk it into the hot oil, still holding the stick. Cook for 2-3 minutes until all sides are brown then move to a paper-lined plate to drain. Repeat until done. (By Rozin Abbas – Source: )