Homemade Corn Dogs

A golden and crispy cornmeal batter coating a juicy sausage. The contrast between the crunchy exterior and the soft dough is highlighted by a slight sweet note.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1082
• Protein: 31 g
• Carbs: 78 g
• Fat: 73 g

Ingredients

• 8 piece Frankfurter sausage ( whole and well dried )
• 150 g Corn flour
• 150 g Wheat flour
• 30 g White sugar
• 10 g Baking powder
• 1 pinch Gray sea salt
• 1 piece Egg ( beaten )
• 250 ml Whole milk
• 1 tbsp Honey
• 1000 ml Peanut oil ( for frying )
• 8 piece Wooden skewers

Instructions

1. Preparing the sausages

   Perfectly dry each sausage with paper towels. If they are damp, the batter will slip off instead of sticking. Thread them onto wooden skewers about two-thirds of the way through.

2. Mixing dry ingredients

   In a mixing bowl, combine the wheat flour, cornmeal, sugar, baking powder, and salt. There should be no lumps left to ensure a smooth texture.

3. Binding the batter

   Add the egg, honey, and gradually pour in the milk while whisking. The batter should be thick and hold its shape. Pour it into a tall glass to make dipping easier.

4. Frying

   Heat the oil to 180°C. Dip a sausage into the glass to coat it thoroughly, then immediately place it in the hot oil. When the crust is uniformly amber, it is ready.

Chef's tips

• Dust the sausages with a little flour before dipping them into the batter for perfect adhesion.
• Do not overcrowd the fryer, otherwise the oil temperature drops and the batter becomes greasy.

Storage

Best eaten immediately. To reheat leftovers, use a hot oven to regain the crunch; avoid the microwave as it softens the batter.