Corn dogs are usually sold by street vendors or as fast food. It is eaten on the go- while walking in the mall, during a fair or in a carnival. Kids and adults love this snack so much that it is also served during parties or cooked at home. You can even find the frozen variety in the supermarket, but for me it tastes better when it is freshly made. The batter is crispier and tastier especially when it is smothered with mustard.
8 regular or jumbo hotdogs
3/4 cup of flour
3/4 cup of yellow cornmeal
1/2 cup of white sugar
1/2 teaspoon of baking powder
3/4 cup of milk
Salt and pepper to taste
1 to 1-1/2 liters of vegetable cooking oil
8 bamboo skewers
Heat the oil in a deep pan, make sure there is enough oil to deep fry the corn dogs.
In a bowl, combine the flour, cornmeal, sugar, baking powder, egg, milk and salt. Mix well until it is free of lumps.
Thread the hotdogs on the bamboo skewers.
Test if the oil is hot enough by frying a drop of batter. If it floats in a few seconds then the oil is hot enough. If the batter floats immediately then it is too hot. Turn off the heat for 3-5 minutes to let the oil cool before turning on the stove. Keep the fire at low.
Dip the hotdog in the batter and deep fry for about 3-5 minutes. Turn once to make sure that it is evenly browned. Â Cook the hotdogs individually.
Drain the oil from the corn dogs using paper towels. Serve warm with ketchup, mayonnaise and mustard.
Photo Courtesy Of: Andreanna Moya Photography