“Here's a treat for corn dog lovers and everyone! Using a lighter, more tempura-like batter and shallow pan frying, hot dogs quartered lengthwise curl and become crunchy. Add your favorite mustard and you're good to go! Prep time includes standing time for the batter. I categorized these as beef, but you can use any type of hot dog you like. The recipe was created by Jeremy Jackson and featured in the August 2005 issue of Food & Wine Magazine.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 300°.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper and onion powder. In another bowl, whisk the eggs, then whisk in the milk and honey. Using a rubber spatula, fold the dry ingredients into the wet until just blended. Let the batter stand for 15 minutes.
  3. In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°. Set a large rack over a large, rimmed baking sheet lined with newspaper or paper towels.
  4. Dip 4 hot dog strips in the batter to coat, then slip them into the hot oil. Fry until browned and crisp, about 2 minutes. Transfer to the rack to drain; keep the corn dogs warm in the preheated oven while you finish frying.
  5. Repeat, frying up to 6 strips at a time. Serve hot, with mustard.

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