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“A twist on the favorite Fair treat...”
READY IN:
45mins
SERVES:
6-12
YIELD:
12 corn dogs
UNITS:
US

Ingredients Nutrition

Directions

  1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link.
  2. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.
  3. Preheat oil to 375 degrees F.
  4. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.
  5. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.
  6. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F.
  7. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce.

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