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With oil, you not only get a golden crispy crunch but will actually give you sublime flavor that is hard to duplicate. And when you fry it at the right temperature, your food will not absorb a ton of oil, just a ton of texture, and flavor. Try frying some of these tried and true recipes for exquisite results. These corn dogs are going to be the hit of the party. The cornbread like batter made light and tasty with the addition of buttermilk, smothers the hot dog perfectly.
Serve them warm with ketchup & mustard, for dipping. To make the batter start by mixing the dry ingredients together in a big bowl. Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen.
Kids love them
Insert a steamer rack to the bottom of the pot, and assemble the ears of corn on top. Cover with lid and steam for about 5 minutes. For some reason, the most common type of corn in South Korea is glutinous corn (Zea mays var. ceratina), which is called chal-oksusu (찰옥수수) in Korean.
There’s nothing to be taken too seriously here, folks, and luckily the process of making your own isn’t too serious either. It’s simply a matter of whipping up a basic cornmealbatter, using it to coat your wiener of choice, and then deep-frying it. The oil’s gotta be deep -- really deep. Once the grease has been drained away, transfer the cooked corn dogs to a baking sheet lined with parchment paper.
Who Invented the Corn Dog?
Let cool for 3 to 5 minutes before serving with ketchup and yellow mustard. Corn dogs are best eaten after a quick cool-down from the fry oil. Store leftovers in the refrigerator for up to three days, then use an oven, toaster oven, or air fryer to reheat.
Insert one skewer into each hot dog and blot dry if wet. Pour chilled batter into a tall drinking glass. Make sure your hot dogs are COMPLETELY dried off before dipping in the batter.
Big & Buttery Chocolate Chip Cookies
A corn dog is a hot dog sausage coated with a thick layer of sweet cornbread batter, which is then traditionally deep-fried. The outside gets nice and crispy, while the inside remains juicy and tender. Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels.
Frozen corn dogs can be baked at 350 °F for 15 to 20 minutes, or until heated through completely. In a bowl, mix together flour, milk, an egg, baking powder, sugar, and a pinch of salt until thick and smooth. These homemade corn dogs will keep in the freezer for up to three months. To do this, I like to roll the hot dogs from side to side after I dip them in the batter to let any bigger drips drip off.
While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using. Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F. This helps the batter stick to the hot dog instead of slipping right off. Fry the corn dogs in hot oil until lightly browned. To reheat refrigerated or fully-thawed corn dogs, preheat your oven to 350°F and bake for 10 minutes.
Can you cook frozen corn dogs in the air fryer? Yes, one of the best ways to cook frozen corn dogs is in the air fryer! The air frying method produces a crispy crust and a hot, juicy center. Plus, you don’t have to worry about preheating an oven or deep-frying. Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
Roll each hot dog in the remaining flour. This step will also help the batter really stick to the hot dog. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper. In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Taking a few extra seconds to pat the hot dogs dry with paper towels will go a long way in making sure the batter sticks. In Korean we call this a gamja-hotdog. “Hotdog” because in Korea the American-style hot dog of a wiener in a bun is not usual. Our “hotdogs” are on sticks coated with batter and deep fried, similar to what Americans call a “corn dog” but without the cornmeal batter.
Again whisk it until just combined, being careful not to over mix. You can find frozen corn dogs in the frozen appetizer section of your grocery store. Popular brands include Hebrew National, Ball Park, and Nathan’s.
Pair these corn dogs with our favorite french friesand top it all off with decadent deep-fried oreos. No one can deny the crispy, slightly sweet, perfectly fried lure of a corn dog. Luckily, they are actually super easy to make at home. The batter fries up quickly and super crispy—just like a good corn dog should be! These will transport you back to being a kid at the local fair. Read on for tips to making the best corn dogs ever.
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