5 stars (based on 2 reviews)
Is there anything better than good old fair food
Try a sweet and spicy spin on the beloved corndog
Recipe
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Prep Time: 15 min
- 1 1/2 cups fine yellow corn meal
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 3/4 cups buttermilk
- 1 large egg
- 1 tbsp honey
- 1 1/2 tbsp sriracha
- 12 hot dogs cut in half
- This recipe needs very hot oil in order to get the appropriate fry. Try to use at least vegetable oil, or even peanut oil. These oils can withstand high heat.
- When coating the dogs with the buttermilk batter, you want to thoroughly cover the dogs but too much batter can make for a thick soggy coating. Try to tap off as much excess batter as you can, while still keeping the dogs coated. You may have to try this a couple times to get it right. That’s ok! You will also need a tall enough cup to fit the entire length of the dog in to get fully coated with the batter.
- I highly recommend using a candy thermometer and deep pot to achieve yummy, crispy, perfect corndogs. You can find both the dutch oven and thermometer on amazon!
- I hate the inside of a soggy corndog, so I double fry mine. It takes a few more minutes but the end result is a super crispy corndog. You follow the same instructions as before, but leave the dogs in for about about 2 minute this time!
Cook Time: 20 min
Yields: 24 mini corndogs
What you need
Corndogs
What to do
1. In a large bowl, mix dry ingredients together using a fork. With another fork whisk wet ingredients in a measuring cup. Add the wet ingredients to the dry ingredients. Mix until combined. Pour the batter into a tall glass. Something like a highball glass, a cocktail shaker or anything tall. I don’t know why I shared only booze examples here, but you get the idea!
2. In a deep large pot or dutch oven, heat about 3 inches of vegetable oil (oil should be 350 degrees). You can use a candy thermometer to gauge the temperature. I’ve linked the thermometer in the notes section below!
3. Place hot dogs on a metal or wood skewer. You could also use chopsticks! Dip dogs into the buttermilk batter, give them a good swirl, pull them up out of the batter and let the excess batter drip off (*see note).
4. Place dogs in the oil, BUT hold them in the oil for just a moment before releasing (they will stick to the bottom of the pot if you let go immediately). Fry for 3-4 min. Flip dogs occasionally so they get an even fry. Remove from oil and place in paper towel to absorb excess oil. But this oil is so hot, and to avoid getting burned, use tongs to place and pull the corndogs out of the hot oil
Note: I like to send the dogs in for another 2-3 min swim (double fry!) and that makes them crazy crispy and so delicious!(*see note) Serve with hot ketchup and mustard!
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