HOW TO MAKE CORN DOG | NO WAFFLE MAKER!!!

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.

In a pan, add water and cook hot dogs on medium flame until the water is completely reduced.

Turn off the flame and set the hot dogs aside to cool down.

In a mixing bowl, add 3 and 1/2 cups all purpose flour.

Add 1 tablespoon salt and 2 tablespoons baking powder to the flour.

Add 4-6 tablespoons light brown sugar and mix the dry ingredients.

Add 2 large eggs and 1 big can of evaporated milk to the mixture.

Mix until it forms a thick batter consistency.

Put the batter in a slim glass and chill in the fridge for 30 minutes to let it firm up.

Push a bamboo skewer inside each hot dog.

Dip the hot dog in the cold batter, then dredge it in breadcrumbs.

Heat oil in a pan and dip a bamboo skewer in the oil to check if it’s ready for frying (bubbles should appear).

Fry the battered hot dogs on low to medium flame until golden brown.

Once golden brown, place on a plate with paper towel and set aside.

Strain the breadcrumbs to avoid burning and repeat for the rest of the batch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens