Recipes Nugget Markets Signature Recipes
Corn Dogs
- Prep time
- 10 minutes PT10M
- Cook time
- 3–5 minutes PT5M
- Yield
- 8 servings
- Difficulty
Enjoying corn dogs at home doesn't have to start with a trip to the freezer—whip up some freshly battered and fried dogs in no time with this easy recipe. The brown sugar in the batter creates that signature sweet-savory flavor that makes them so addictive.
Ingredients
- 1¼ cups cornmeal
- ¼ cup polenta
- 1¼ cups all-purpose flour
- ⅜ cup brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup whole milk
- ¾ cup sour cream
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 8 hot dogs
- 8 wooden skewers
- Oil, for frying
Preparation
Heat oil to 350°F.
Mix together the cornmeal, polenta, flour, brown sugar, baking powder and salt in a large work bowl. In a separate bowl, mix together the milk, sour cream and egg. Add the wet ingredients to the dry, then fold in the melted butter to make the corn dog batter.
Pat the hot dogs dry with a paper towel. Skewer each hot dog, then dip into the batter, completely coating the hot dog and the top part of the stick. Lift coated hot dog out of the batter, twisting to remove any excess batter.
Place corn dog in oil, holding it off the bottom of the pot for 5–10 seconds to set the batter, then carefully drop it into the oil to continue frying. Fry until golden brown, about 2–3 minutes. Remove corn dog from oil and place on paper towels to drain before serving.
