I am sharing this recipe for two reasons: it brings back memories of me eating a corn dog at Woolco (Canadian discount department chain, owned by Woolworth) snack counter.
Corn dogs are a hot dog coated in a cornmeal batter, fried and served warm. Flash-forward to 2020 and I still like’em! Go to Quebec, they call them Pogo’s and they even put them on poutine!
In Australia, they are called Dagwood Dog, Pluto Pup or Dippy Dog.
Corn dogs in S. Korea are a popular street food – they just call them “hot dogs”.
However, corn dogs came to be in good ole’ US of A, by the way of German immigrants in Texas.
If you’ve attended a fair, carnival or amusement park, chances are corn dogs were sold on site.
No culinary awards expected here (none will be given) but every now and then, you want to serve up a corn dog.
Kids love corn dogs and I think I’m a big kid!
Corn Dogs
1 package of hot dogs (12 oz.)
1 cup yellow cornmeal
1 cup all purpose flour
2 Tbsp. sugar
1/4 tsp. salt
1 Tbsp. baking powder
2 large eggs
1 cup milk
vegetable oil for frying
wooden skewers
- Insert the wooden skewers into your hot dogs and pat-dry the outside with paper towel.
- Into a large bowl, add your dry ingredients (cornmeal, flour, sugar, salt, baking powder) and stir with a fork to blend.
- In a measuring cup, pour in your milk, add the egg and stir vigorously to mix.
- Add the wet ingredients into dry and mix with a whisk. Transfer your batter to a tall glass so that you can dip the hot dogs in the batter easier.
- Add about 6 inches of oil into a deep fryer or deep pot (a pot wide enough that you can place your hot dog and stick in it) and bring heat up to 360F. Dip hot dogs in the batter, allow excess batter to drip off and fry in batches of 3 at a time, for about 4-5 minutes or until golden.
- Reserve on paper towel-lined plate. Serve with ketchup, mustard.
Tip: For a party or for a kids party, cut the hot dogs in half or in thirds and skewer them
Food Snobs: Ditch the hot dog and use sausages
