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CORN DOGS
2,707,918 views Corn Dogs: the ideal portable meal for when you’re on-the-go, having a picnic, or relaxing in the bath. Try our recipe for classic corn dogs or switch things up with our breakfast and/or falafel flavors!
6 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Classic Corn Dogs
72 oz peanut oil or neutral oil
1 cup fine cornmeal
1 cup all purpose flour
2 tsp baking powder
1 tbsp sugar
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp Optional: cayenne
1 ½ cup whole milk
1 large egg
1 tbsp honey
9 hotdogs
¾ cup cornstarch
For dipping: mustard and ketchup
For the Breakfast Corn Dogs
72 oz peanut oil or neutral oil
1 tbsp fine cornmeal
1 ¾ cup all purpose flour
2 tsp baking powder
2 tbsp sugar
1 tsp kosher salt
1 ¼ cup buttermilk
2 tbsp unsalted butter, melted + cooled
1 large egg
2 tbsp maple syrup
½ tsp vanilla extract
9 breakfast sausages, cooked and cooled
¾ cup cornstarch
For dipping: maple syrup and jam
For the Falafel Corn Dogs
72 oz peanut oil or neutral oil
1 ½ garlic cloves, roughly chopped
½ cup (loosely packed) parsley, leaves only
1 cup canned chickpeas, drained + rinsed
2 tbsp olive oil
1 ½ cup chickpea flour
1 tsp salt
½ tsp cumin
½ tsp Aleppo pepper
2 tsp baking powder
1 cup buttermilk
1 egg
9 merguez sausages, cooked and cooled
¾ cup cornstarch
For dipping: tahini yogurt sauce (see recipe below)
For the Tahini Yogurt Dipping Sauce
½ cup greek yogurt
2 tbsp mustard
¼ cup tahini
1 tbsp lemon juice (about 1/2 lemon)
As needed kosher salt
As needed freshly ground black pepper
TOOLS
Babish Mixing Bowl
Babish Tiny Whisk Set
Babish Rolling Pin
Babish Cast Iron Skillet
Babish 12-Piece Set
DIRECTIONS
1.
For the Classic Corn Dogs
1.
Add the peanut oil to a large high-sided skillet or pot. Begin heating the oil over medium heat to 375°F.
72 oz peanut oil or neutral oil
2.
Meanwhile, combine the cornmeal, flour, baking powder, sugar, salt, pepper, and cayenne (if using) in a bowl. Whisk to combine.
1 cup fine cornmeal
1 cup all purpose flour
2 tsp baking powder
1 tbsp sugar
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp Optional: cayenne
3.
In a separate bowl, combine the milk, egg, and honey. Once again, whisk to combine.
1 ½ cup whole milk
1 large egg
1 tbsp honey
4.
Add the wet ingredients to the dry ingredients and fold to combine with a plastic spatula. The batter should be relatively thick in order to properly adhere to the hotdog.
5.
Transfer the batter to a tall glass.
6.
Pat the hot dogs then, skewer them with food-grade wooden dowels.
9 hotdogs
7.
Evenly distribute the cornstarch on a large plate, and roll the hot dogs in the cornstarch.
¾ cup cornstarch
8.
Working with one hot dog at a time, slowly dip it in the batter while twisting the dowel. This should result in a more even coating of batter.
9.
Gently lower the battered corn dog into the preheated fry oil. Fry for 3-4 minutes until golden brown and heated through. Transfer the corndog to a paper towel-lined plate and repeat the battering/frying process with the remaining hotdogs.
10.
Allow the corn dogs to cool for 5-10 minutes before serving with mustard and ketchup.
For dipping: mustard and ketchup
11.
For the Breakfast Corn Dogs
1.
Add the peanut oil to a large high-sided skillet or pot. Begin heating the oil over medium heat to 375°F.
72 oz peanut oil or neutral oil
2.
Meanwhile, combine the cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk to combine.
1 tbsp fine cornmeal
1 ¾ cup all purpose flour
2 tsp baking powder
2 tbsp sugar
1 tsp kosher salt
3.
In a separate bowl, combine the buttermilk, butter, egg, maple syrup, and vanilla. Once again, whisk to combine.
1 ¼ cup buttermilk
2 tbsp unsalted butter, melted + cooled
1 large egg
2 tbsp maple syrup
½ tsp vanilla extract
4.
Add the wet ingredients to the dry ingredients and fold to combine with a plastic spatula. The batter should be relatively thick in order to properly adhere to the sausage.
5.
Transfer the batter to a tall glass.
6.
Skewer the sausages with food-grade wooden dowels.
9 breakfast sausages, cooked and cooled
7.
Evenly distribute the cornstarch on a large plate, and roll the sausages in the cornstarch.
¾ cup cornstarch
8.
Working with one sausage at a time, slowly dip it in the batter while twisting the dowel. This should result in a more even coating of batter.
9.
Gently lower the battered corn dog into the preheated fry oil. Fry for 3-4 minutes until golden brown and heated through. Transfer the corndog to a paper towel-lined plate and repeat the battering/frying process with the remaining sausages.
10.
Allow the breakfast corn dogs to cool for 5-10 minutes before serving with maple syrup and jam.
For dipping: maple syrup and jam
11.
For the Falafel Corn Dogs
1.
Add the peanut oil to a large high-sided skillet or pot. Begin heating the oil over medium heat to 375°F
72 oz peanut oil or neutral oil
2.
Meanwhile, blend the garlic and parsley in a food processor. Add chickpeas and oil, once again, blend into a paste. Reserve.
1 ½ garlic cloves, roughly chopped
½ cup (loosely packed) parsley, leaves only
1 cup canned chickpeas, drained + rinsed
2 tbsp olive oil
3.
Combine the chickpea flour, salt, cumin, aleppo pepper, and baking powder in a bowl. Whisk to combine.
1 ½ cup chickpea flour
1 tsp salt
½ tsp cumin
½ tsp Aleppo pepper
2 tsp baking powder
4.
In a separate bowl, combine the buttermilk, egg, and reserved chickpea paste. Once again, whisk to combine.
1 cup buttermilk
1 egg
5.
Add the wet ingredients to the dry ingredients and fold to combine with a plastic spatula. The batter should be relatively thick in order to properly adhere to the sausage.
6.
Transfer the batter to a tall glass.
7.
Skewer the sausages with food-grade wooden dowels.
9 merguez sausages, cooked and cooled
8.
Evenly distribute the cornstarch on a large plate, and roll the sausages in the cornstarch.
¾ cup cornstarch
9.
Working with one sausage at a time, slowly dip it in the batter while twisting the dowel. This should result in a more even coating of batter.
10.
Gently lower the battered corn dog into the preheated fry oil. Fry for 3-4 minutes until golden brown and heated through. Transfer the corndog to a paper towel-lined plate and repeat the battering/frying process with the remaining sausages.
11.
Allow the falafel corn dogs to cool for 5-10 minutes before serving with tahini yogurt sauce.
For dipping: tahini yogurt sauce (see recipe below)
12.
For the Tahini Yogurt Dipping Sauce
1.
In a small bowl, combine the yogurt, mustard, tahini, and lemon juice. Whisk to combine.
½ cup greek yogurt
2 tbsp mustard
¼ cup tahini
1 tbsp lemon juice (about 1/2 lemon)
2.
Season the sauce to taste with salt and pepper.
As needed kosher salt
As needed freshly ground black pepper
3.
Reserve in the refrigerator until ready to use.
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