Ingredients
Equipment
Method
Prepare the Skewers:
- Use hot dogs and mozzarella cheese threaded on wooden skewers. Like half hot dog, half mozzarella.
- For easier handling, chill the skewers in the freezer for 10 to 15 minutes so they firm up.
Make the Batter:
- In a medium bowl, combine the flour, sugar and baking powder.
- Add the egg and the milk; mix until a thick, smooth batter forms. The batter should be transferred to a tall kitchen glass for easy coating.
Coat the Skewers:
- Take the chilled skewers out of the freezer. Roll each skewer in flour first to make it stick to the batter.
- Coat the skewers in batter, covering them well.
- For even crispier skewers, roll the coated skewers in panko breadcrumbs or crushed cornflakes.
Fry the Corn Dogs:
- In a heavy pot, heat oil to 350°F (175°C).
- Fry the corn dogs in batches until golden brown and crispy, 3 to 4 minutes.
- Use tongs to remove them from the oil and place them on paper towels to drain excess oil.
Serve and Enjoy:
- Sprinkle with sugar for a sweet finish, if desired.
- Drizzle with ketchup, mustard, or mayonnaise for extra flavor.
- Serve immediately while hot and crispy.
Notes
You can experiment with different coatings like crushed ramen noodles or breadcrumbs mixed with parsley for a unique twist.
For a vegetarian option, substitute the hot dogs with more mozzarella cheese or use plant-based hot dogs.
Ensure your oil temperature stays consistent for even frying.
For a vegetarian option, substitute the hot dogs with more mozzarella cheese or use plant-based hot dogs.
Ensure your oil temperature stays consistent for even frying.