Corn Dogs

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

I prefer to fry three at a time. Due to the long skewers, it's hard to fit more. Some magic is needed for even distribution of the batter :) My corn dogs turn out a bit angular (due to the flat surface of the pan). They recommend serving with sauces, but I like them just as they are.

Ingredients

Wheat Flour - 3.5 oz
Coarse Cornmeal - 3.5 oz
Milk - 7 fl oz
Chicken Egg - 1 piece
Paprika - 1 tablespoon
Salt - ½ teaspoon
Baking Powder - 1 teaspoon
Sugar - 2 tablespoons
Vegetable Oil - 7 fl oz
Activated Baking Soda - 1½ teaspoons
Sausages - 14 pieces

Step by Step guide

Step 1

Mix the dry ingredients.

Step 2

Add the egg.

Step 3

Gradually pour in the milk. The batter should be runny enough to flow but thick and quite viscous. I use about 200 ml of milk.

Step 4

Skewer the sausages. I use small milk sausages (two packs of 7 pieces, about 300 g per pack). Then coat them in flour.

Step 5

Pour the batter into a narrow tall glass. One by one, dip the sausages in the batter and place them in the pan. Fry in a large amount of oil until golden brown.