Low Sodium Classic Corn Dogs
Sink your teeth into these irresistible Low Sodium Classic Corn Dogs, a healthier twist on a beloved fairground favorite. Perfectly crispy on the outside with a fluffy, golden cornmeal batter, these corn dogs are a guilt-free indulgence thanks to their reduced sodium content and homemade goodness. The batter, made from simple pantry staples like yellow cornmeal, buttermilk, and a touch of sugar, clings effortlessly to low-sodium hot dogs for a delicious balance of savory and sweet. Deep-fried to perfection in just a few minutes, they’re a crowd-pleasing treat for family nights, game days, or parties. Serve them warm with low-sodium ketchup or mustard for a snack that’s as satisfying as it is wholesome. Easy to make and full of nostalgic charm, these homemade corn dogs are a must-try!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 0.5 teaspoon Ground black pepper
- 1 large Egg
- 1.25 cup Buttermilk
- 2 tablespoons Unsalted butter, melted
- 8 pieces Low sodium hot dogs
- 4 cups Vegetable oil, for frying
- 8 pieces Wooden skewers
Instructions
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and ground black pepper.
In a separate bowl, beat the egg and mix it with the buttermilk and melted butter until well combined.
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms. The batter should be thick enough to stick to the hot dogs; if it's too thick, add more buttermilk a tablespoon at a time.
Pat the hot dogs dry with paper towels to remove any excess moisture and insert a wooden skewer into each one, leaving enough stick exposed for a handle.
Pour the vegetable oil into a deep pot or Dutch oven and heat it to 350°F (175°C) over medium heat.
Transfer the batter into a tall glass or container that's suitable for dipping the hot dogs.
Dip each hot dog into the batter, turning it to coat evenly, and let any excess batter drip back into the glass.
Carefully place the coated hot dog into the hot oil. Fry only 2-3 corn dogs at a time to avoid overcrowding and maintain oil temperature.
Fry each corn dog for 2 to 3 minutes, or until they are golden brown and crispy all over, turning occasionally for even cooking.
Remove the corn dogs from the oil and drain on a plate lined with paper towels to absorb any excess oil.
Serve the corn dogs warm with your choice of low-sodium ketchup or mustard. Enjoy!
Nutrition Facts
Calories |
10873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1074.0 g | 1377% | |
| Saturated Fat | 183.8 g | 919% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 36.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 567 mg | 44% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1645 mg | 35% | |
*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.
