BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

CORN DOGS

Picture for CORN DOGS

2,664,704 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

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

1.5 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

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.

1.5 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.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.