Retro food is in and corn dogs are the quintessential old school fave. Perfect in every bite with crispy batter and juicy hot dog spiked with jalapeños. Corn dog batter can be stored in the refrigerator for up to 2 days.
To make easy work of frying, we’ve taken a tip from the pros. Skewer hot dogs with chopsticks or wooden skewers, dredge, then dip.
- Cook Time
- Prep Time
- 1 quart canola oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of cayenne pepper
- 1 jalapeño pepper, finely diced
- 2 cups frozen corn niblets, processed in food processor until a puree
- 1 small onion, grated
- 1 to 1½ cups of soy milk, coconut milk, or water
- 1 cup corn starch
- 8 large kosher dogs or 24 cocktail dogs
1. Pour oil into a deep, heavy frying pan, fitted with a deep fry thermometer, and place over medium-high heat.
2. In a tall glass or medium bowl, whisk pureed corn, cornmeal, flour, baking powder, baking soda, jalapeño (if using), grated onion, cayenne, and 1 cup of soy milk or water until it becomes a thick batter. If the batter is too thick, add in the other ½ cup of liquid a little at a time, until it resembles a thick pancake batter.
3. Once oil reaches 350°F, skewer dogs on chopsticks or skewers and dredge lightly in cornstarch. Dip dogs in batter and fry for 3 to 5 minutes, until brown and crispy.
4. Serve corn dogs with cups of mustard.