Get ready to transport yourself to the magical world of carnival and fair food right in your own kitchen! These crispy, golden Hot Dogs on a Stick are about to become your new favorite comfort food that will make both kids and adults cheer with delight. Imagine biting into a perfectly crisp, cornmeal-coated hot dog that's crunchy on the outside and juicy on the inside - it's like bringing the fairground excitement directly to your dining table!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 hot dogs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- Oil for frying
Instructions
- Prepare your ingredients by gathering all listed components and ensuring they are at room temperature.
- In a medium mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Whisk these dry ingredients thoroughly to ensure even distribution.
- Gradually pour milk into the dry ingredient mixture, stirring continuously to create a smooth, consistent batter without lumps. The batter should have a thick, coating-like consistency.
- Pat hot dogs dry with paper towels to remove excess moisture, which helps the batter adhere better.
- Insert wooden skewers into each hot dog, leaving enough handle space for easy holding and dipping.
- Heat oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure precise temperature.
- Dip each hot dog into the prepared batter, rotating to coat completely and evenly, allowing excess batter to drip off.
- Carefully lower battered hot dogs into the hot oil, frying 2-3 at a time to avoid overcrowding.
- Fry for 3-4 minutes, rotating occasionally, until the batter turns golden brown and crispy.
- Remove corn dogs using tongs and place on a wire rack or paper towel-lined plate to drain excess oil.
- Let cool for 2-3 minutes before serving to prevent burning. Serve with mustard or ketchup if desired.
Tips
- Temperature is Key: Always use a thermometer to ensure your oil is exactly 375°F for perfect, even frying.
- Dry Hot Dogs Matter: Pat your hot dogs completely dry before battering to help the coating stick better.
- Don't Overcrowd: Fry 2-3 corn dogs at a time to maintain oil temperature and ensure even cooking.
- Skewer Selection: Use wooden skewers that are long enough to provide a good grip but not so long they're unwieldy.
- Batter Consistency: Your batter should be thick enough to coat the hot dog but not so thick it becomes heavy.
- Drain Excess Oil: Use a wire rack or paper towels to let corn dogs drain and stay crispy.
- Serving Suggestion: Serve immediately with classic condiments like mustard, ketchup, or even a spicy dipping sauce for extra excitement!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 15g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 55mg
