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A classic American fair food favorite! Juicy hot dogs are coated in a slightly sweet cornmeal batter and fried to a perfect golden brown. They're surprisingly easy to make at home and always a hit with kids and adults.
For 4 servings
Prepare the Hot Dogs
Make the Batter
Heat the Frying Oil
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A classic American fair food favorite! Juicy hot dogs are coated in a slightly sweet cornmeal batter and fried to a perfect golden brown. They're surprisingly easy to make at home and always a hit with kids and adults.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 952.85 calories per serving with 25.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Dip and Fry the Corn Dogs
Serve
Add 1/2 teaspoon of cayenne pepper or 1 finely minced jalapeño to the dry ingredients for a spicy kick.
Use cheese-filled hot dogs or roll the hot dog in a slice of American cheese before dipping it in the batter.
Reduce the sugar to 2 tablespoons and add 2 tablespoons of honey to the wet ingredients for a different kind of sweetness.
Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and a bit of extra fiber.
The hot dogs and egg in this recipe provide protein, which is essential for building and repairing tissues, including muscle.
The carbohydrates from the cornmeal and flour in the batter are a primary source of energy for the body, making this a filling and satisfying snack.
A serving of two homemade corn dogs contains approximately 650-750 calories, depending on the size of the hot dogs and the amount of oil absorbed during frying.
Corn dogs are a delicious treat but are not considered a health food. They are high in calories, fat, and sodium due to the deep-frying process and processed nature of hot dogs. They are best enjoyed in moderation as part of a balanced diet.
Yes, but the result will be different from deep-fried. The batter won't be as smooth or evenly browned. To try, spray the battered hot dogs generously with cooking oil and air fry at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden and cooked through.
The most common reason is moisture on the hot dogs. Make sure they are patted completely dry. Another reason could be that your batter is too thin. If it seems runny, add a tablespoon of flour at a time until it's thick enough to coat the back of a spoon.
It's not recommended. The baking powder is activated once it's mixed with the wet ingredients and will lose its leavening power over time, resulting in dense, flat corn dogs. For the best fluffy texture, make the batter just before you're ready to fry.
Use a neutral oil with a high smoke point. Canola, vegetable, peanut, or safflower oil are all excellent choices for deep frying.