Corn Dog
A hot dog wearing a slightly sweet cornmeal coat, on a stick, for no reason other than joy. Batter it thick, fry it fast, and eat it standing up like the fairground intended.
- Total time
- 15 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Dry the frankfurters thoroughly and push a skewer lengthways into each, stopping about 2cm short of the far end.
Whisk the cornmeal, flour, sugar, baking powder and salt together, then beat in the egg and milk to a thick batter that clings to a spoon, and pour it into a tall glass.
Heat oil in a deep pan filled no more than one third of the way up to 175C, and keep a lid nearby in case of a flare-up.
Dust each sausage lightly with flour, dip it straight down into the glass of batter and turn to coat, letting the excess drip for 2 seconds.
Lower each one into the oil away from you and fry for 3 to 4 minutes, rolling once, until evenly deep golden and the batter is set and hollow-sounding.
Drain on a rack for a minute before eating, because the inside will be far hotter than the crust suggests.
Read all that and thought “absolutely not”?
Completely fair. Corn Dog is sitting in the American kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the American kitchen
Portions that need two hands and no apology.