Here is a surprise corn dog I bought you because you’re my friend.
Raise your hand if you also thought your entire world was right the day corn dogs were being served in the cafeteria for lunch as a kid? I’m currently raising both hands. This girl LOVED her a hot dog dipped in batter and fried to golden completion as a kid…and I still do today!
While you can’t always change a classic, there are several ways to give your corn dog a new edge. You can wrap the hot dog in cheese before adding the batter, cut them into extra small corn dog bites or even add different spices to the batter to give it a different taste.
My twist on a classic though is all about the batter. The epitome of the perfect corn dog is the batter or “crust”. If it is not crunchy on the outside & soft on the inside, your corn dog could be ruined. In efforts to create the perfect crispy “crust” I used a secret ingredient, ice cold light beer!
I let my batter rest for 5-10 minutes to allow the wet and dry ingredients completely combine before I began cooking with it. I found that this allowed the batter to thicken and stuck to the hot dog much easier than previous tries!
Frying tips for your corn dogs:
- Make sure that you get your oil to 350 degrees before you begin cooking
- Test a small scoop of batter in the oil before adding an entire corn dog in. If it does not instantly begin to fry, your oil is not ready
- Allow your corn dog to become completely golden brown before removing from the oil
- In effort to help the corn dog cook evenly, continuously flip it over while frying
- The beer WILL cook itself out during the fry, it is only being used in the recipe to help create a lighter batter
How to Store Your Corn Dogs:
- Corn dogs will keep in refrigerator for 2-3 days in a well sealed container
- These corn dogs also freeze really well. Once cooled you can place them in a ziplock bag, remove all air & freeze. Pop them in your oven at 350 degrees and cook them for 10-15 minutes until crispy. These will stay good for up to 1 month.
These beer battered “mini” corn dogs are SO DELICIOUS! I brought them with me to the lake last weekend and they were a huge hit. I had previously frozen them, threw them in the oven and they crisped right up!
The moral of the story is you’re never too old to enjoy a childhood classic & if you are…just add an adult beverage to your batter & now they are age appropriate party food!
- 4 cups vegetable oil
- 1/2 cup corn meal
- 1/2 cup flour, all-purpose
- 1/2 cup beer
- 1 tbsp honey
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 package hot dogs
- 1 egg
- 16 skewers, sticks
- dutch oven, large cooking pot
- candy/frying thermometer
Place your dutch oven on the stove and add your vegetable oil. Turn on medium heat. Add candy thermometer and allow oil to heat to 350 degrees.
Into a bowl add all dry ingredients (corn meal, flour, salt, sugar & baking powder). Mix with a whisk to combine.
In a small bowl, add egg. Beat it until broken and mixed. Next add in honey and beer. Combine all ingredients.
Pour the wet ingredients into the dry and mix together. (It will form a thick sticky paste). You can either add this paste into a cup or keep in bowl for the next portion, completely your choice.
Cut hot dogs in half and insert stick into each hot dog.
When oil is up to 350 degrees it is time to get cooking. Dip a hot dog into your corn dog paste until completely covered. Knock off an excess liquid then place it into the oil.
Cook each corn dog for 2-4 minutes until golden brown. Place corn dog on drying rack to cool down.
Repeat this process until all corn dogs are cooked. Serve & enjoy!