Corndogs, a quintessential American comfort food, have captured the hearts and taste buds of many across the nation. This beloved street food combines the simplicity of a hot dog with the crunch of cornbread batter, resulting in a delightful culinary indulgence.
Originating in the United States in the late 19th century, corndogs quickly gained popularity at state fairs, carnivals, and sporting events. The exact inventor remains disputed, but most credit the creation to either German immigrants or concessionaires at the Texas State Fair.
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Corndogs
Course: MainCuisine: AmericanDifficulty: Easy8
servings20
minutes15
minutes240
kcalMake American-inspired corndogs by coating frankfurter sausages in a cornmeal batter, then deep-frying and serving with ketchup and yellow mustard
Ingredients
100ml cornmeal
100g plain flour
1 tsp caster sugar
½ tsp fine sea salt
1 tbsp baking powder
150ml whole milk
8 frankfurters
vegetable oil, for deep-frying
ketchup and American mustard, to serve
Directions
- Tip the cornmeal, flour, egg, caster sugar, salt, baking powder and milk into a bowl, and whisk until you have a smooth, lump-free batter. Carefully pour the batter into a tall jug or glass.
- Push a wooden skewer through the length of each frankfurter, so it goes about three-quarters of the way through. Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread dropped in browns within 30 seconds.
- Working with one frankfurter at a time, submerge it into the batter and gently turn to coat – it should be completely covered. Carefully drop into the oil and fry for 2-3 mins, or until the batter is crisp and golden.
- Drain on a sheet of kitchen paper. Repeat with the remaining frankfurters. Serve with ketchup and American mustard for dipping or drizzling over.
