California Corn Dogs
Golden, crispy, and irresistibly fun to eat, California Corn Dogs bring a West Coast twist to the classic fairground treat. Made with plump, juicy hot dogs coated in a slightly sweet cornmeal batter, these deep-fried delights boast a perfect balance of texture and flavor. The recipe stands out with a simple yet genius coating trick using all-purpose flour to ensure the batter adheres smoothly for an even fry. The batter comes together in minutes and can be easily poured into a tall glass for ultra-convenient dipping. Serve these homemade corn dogs fresh and hot, paired with classic condiments like ketchup and mustard or elevate them with an avocado dipping sauce for a refreshing California vibe. Perfect for parties, game day, or a fun family dinner, these portable treats are guaranteed to be a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 8 pieces hot dogs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 1 piece large egg
- 4 cups vegetable oil (for frying)
- 0.25 cup all-purpose flour (for coating hot dogs)
- 8 pieces popsicle sticks or bamboo skewers
Instructions
Preheat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (180°C). The oil should be deep enough to submerge the corn dogs completely.
Pat the hot dogs dry using paper towels. Insert a popsicle stick or bamboo skewer into each hot dog, ensuring the stick goes at least two-thirds of the way through.
Lightly roll each hot dog in 1/4 cup of all-purpose flour to help the batter adhere. Set aside.
In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of yellow cornmeal, 3 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
In a separate bowl, combine 1 cup of whole milk and 1 large egg. Whisk until smooth.
Gradually pour the milk and egg mixture into the dry ingredients, stirring until a thick, smooth batter forms. Transfer the batter to a tall glass for easy dipping.
Dip each floured hot dog into the batter, ensuring it is completely coated. Let excess batter drip off back into the glass.
Carefully place the coated hot dog into the hot oil, holding the stick end for a few seconds before letting go to prevent sticking to the bottom of the pot.
Fry 2-3 corn dogs at a time for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Remove the corn dogs from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess grease.
Repeat the process with the remaining hot dogs and batter.
Serve immediately with your favorite condiments, such as ketchup, mustard, or an avocado dipping sauce for a California-inspired twist.
Nutrition Facts
Calories |
10540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1047.9 g | 1343% | |
| Saturated Fat | 172.5 g | 862% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5867 mg | 255% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 54.6 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 453 mg | 35% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
