Easy Corn Dog Recipe for You and Your Kids

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: polenta

Whole wheat flour adds fiber while maintaining texture.

hot dogs

🥗Healthier: chicken sausage

💰Cheaper: pork hot dogs

Chicken sausage reduces fat while still being flavorful.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: corn oil

Canola oil has a higher smoke point and is healthier.

all-purpose flour

🥗Healthier: gluten-free flour

💰Cheaper: cake flour

Gluten-free flour allows for dietary restrictions.

Cut the two sausages and two mozzarella sticks in half.

In a bowl, combine 1 cup of plain flour, 1/4 teaspoon salt, 1 tablespoon sugar, a pinch of black pepper, and 1 teaspoon dried yeast.

Pour in 1 cup of milk and combine well.

Add in 1 room temperature egg and combine well.

Add in 1 cup of cornmeal and combine well, ensuring the batter has a specific consistency.

Clear up your batter and let it sit for 30 minutes to activate the dry yeast.

After 30 minutes, the batter should have risen and look different.

Skewer the sausages and mozzarella sticks using thicker skewers for better frying.

Apply a thick layer of batter on the corn dogs, rotating to remove excess batter.

Cover the batter with 1 cup of fruity pebbles, pressing them down so they stick.

Heat 2 1/2 cups of canola oil in a pan over medium heat.

Add the corn dogs to the oil, rotating them every two minutes to avoid burning.

Do not overcrowd the pan; fry for no more than three minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens