The greatest honey batter may be found in this homemade Corn Dog Recipe. They’re perfectly fried, with a crunchy exterior and a soft cornmeal interior to keep the sausage juicy.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Ingredients:
For the Corn Dogs:
- 12 hot dogs
- 12 sticks
- Oil for frying (Peanut, canola, or vegetable )
- Ketchup and mustard to serve
Batter Ingredients:
- 1 1/2 cups yellow corn meal
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 3/4 cups buttermilk
- 1 large egg
- 1 Tbsp olive oil or vegetable oil
- 1 Tbsp honey
Instructions:
- In a big saucepan, pour 2-3″ of oil and heat to 350°F over medium heat.
- Using paper towels, pat dry. Hot dogs should be stuffed with sticks.
- Combine the dry ingredients in a mixing bowl (corn meal, flour, sugar, baking powder, and salt). Combine the wet ingredients in a mixing bowl (buttermilk, egg, 1 Tbsp oil, and honey). To combine the wet and dry components, whisk them together.
- Dip hot dogs in batter that has been poured close to the top of a drinking glass. Place the corndogs in the batter and twirl them around to properly coat them, then pick them up and swirl again. Allow any excess to trickle away.
- Hold corn dogs in the heated oil at an angle for 5-7 seconds to allow them to seal, then drop them in (this keeps them from sticking to the bottom of the pot).
- Cook, stirring occasionally, for 3 minutes or until golden brown. Cook up to 2-3 at a time, flipping as needed to ensure equal browning. Allow cooling on a wire rack.
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