|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These corn dogs are wrapped in cornmeal batter and deep fried. Use standard-sized hot dogs, cocktail wieners, or Lit'l Smokies smoked sausages for this recipe.
It's unclear when the very first corn dog was created, but there was a patent granted on a deep-frying appliance for dipping, cooking and holding wieners and other foods. there is also mention of a Krusty Korn Dog Baker in a 1929 restaurant and hotel supply catalog.
Neil and Carl Fletcher of Dallas, Texas, sold "Fletcher's Original State Fair Corny Dog" from a stand at the State Fair of Texas. According to a 1983 New York Times article, the brothers had heard of a someone using a mold to put actual cornbread around a wiener, but it was a slow process, taking 20 minutes to cook. That's when they worked on and perfected a cornmeal batter. Their creation took about 60 tries to get it "right," and they made many improvements over the course of 12 years.
According to Mr. Fletcher, the "secret" batter is made with cornmeal, flour, leavening agents, ice water, salt, sugar, and six other ingredients.
Our version is made with equal parts cornmeal and flour, some sugar, eggs, milk, and seasonings.
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons chili powder
2 large eggs
1 cup milk
1/4 cup vegetable oil
3 to 4 cups oil or shortening, for deep-frying
1 pound hot dogs, or use cocktail hot dogs
Steps to Make It
Gather the ingredients.
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and chili powder; whisk or stir dry mixture to blend thoroughly.
In another bowl, beat eggs with milk and 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and continue whisking until batter is smooth.
Heat vegetable oil in deep fryer to 360 F. Or fill a deep, heavy saucepan about half full with vegetable oil and attach a deep-frying thermometer to side of pan to gauge temperature.
Insert a wooden skewer or popsicle stick into each hot dog to make a "handle" for hot dogs.
Holding stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly.
Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown.
Drain on paper towels or heavy brown paper.