axel made us corn dogs last week for our recipe roundup. the recipe he used is one that andy made up a while back, but is our go-to whenever we have the fryer out because they are just so darn good. axel did such a great job making the batter, following the recipe, and then assisting andy in the frying. it is a bit dangerous for a six-year old, so we were sure to keep him away from any potential burning of himself. he used hebrew national regular hot dogs, then a really good kielbasa sausage that we’ve found here. we like to change it up and use different sausages at times, but axel really prefers the original, so we did mostly hot dogs. he even cut some into smaller pieces so we could have mini corn dogs – which turned out to be my favorite… along with some yummy horseradish mustard!! yum! i’ve posted our recipe below. if you’ve never had homemade corn dogs i hope you try them out sometime. they’re super easy and delicious!
vegetable or canola oil for frying
hot dogs or assorted sausages
1 c. flour
1 c. cornmeal
1 tbsp. baking powder
2 tsp. salt
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder
1 ½ c. buttermilk (may need more to thin out batter)
Mix all dry ingredients together and slowly stir in the wet, forming a wet batter. Pour a portion of the batter into a tall cup to accomodate the length of the sausage when you begin dipping.
Begin heating oil in deep fryer, or in large pot until it reaches 350°. Assemble batter together, (may need to add more buttermilk if consistency is too thick). If using skewers, carefully poke through sausage leaving a good amount for holding onto the end. Roll each hot dog/sausage into the cornstarch, coating it lightly. Then dip into the batter holding the stick end and slowly & carefully put into your hot oil. We like to fry the end of the dog first so as it hits the bottom of the pan it doesn’t stick to it, so hold that end there for about 5 seconds before slowly submerging the rest of the dipped dog into the oil, being careful not to get burned. Do not overcrowd your pan or the oil temperature will drop too low and/or spill over (leaving a big mess you don’t want!) Release the stick and let it fry until the corndog begins to turn golden brown (about 4-5 minutes, depending on size of sausage), and remove from oil onto a cooling rack atop a paper-towel lined baking sheet. Serve on a pretty platter, along with assorted mustards or toppings of your choice and dig in! This recipe serves about 8-9 standard size hot dogs, of course, you can always double for more or cut in half for less. You’ll love them.