Homemade Corn Dogs: A Fun and Easy Treat

Sausage in polenta batter is delicious! Making corn dogs at home is very easy, quick and fun. You can serve ready-made fried sausages in batter with any sauces, but most often they are served with ketchup, mustard or mayonnaise.
cook time: 30 min
Hazel Farrow
Homemade Corn Dogs: A Fun and Easy Treat

Nutrition Facts (per serving)

446
Calories
40g
Fat
16g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Sausages 8 pc
Wheat flour 2 tbsp

Dough:

Wheat flour 100 g
Corn grits 100 g
Milk 90 ml
Sugar 15 g
Baking powder 5 g
Soda 5 g
Paprika 2 g
Eggs 1 pc

Deep fat:

Vegetable oil 350 ml

Recipe instructions

Step 1

Step 1
How to make corn dogs? First, prepare the necessary ingredients according to the list. Take the highest grade flour. Depending on the size of the egg, you may need more or less flour to achieve the desired consistency.

Step 2

Step 2
In a bowl, combine the egg, polenta, milk, sugar, baking powder, baking soda and paprika and mix. For more information on how to work with baking powder and baking soda, see the steps at the end of the recipe.

Step 3

Step 3
Add flour in parts, mixing the dough thoroughly each time.

Step 4

Step 4
The final consistency should be mushy, not thick, but not liquid. Leave the batter for 2-3 minutes so that it thickens a little more when the gluten is released from the flour. The batter should be viscous enough so that it does not run off the sausages like water. If the batter is too liquid, add a little more flour. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 5

Step 5
Transfer the dough into a tall narrow glass with a capacity of at least 500 ml.

Step 6

Step 6
Peel the sausages from the original film and boil until cooked. You can use any sausage for this dish. But it is worth considering that they can greatly affect the final taste of the dish. For example, if you take sausages with a pronounced smoked taste, then the whole dish will also have a slight smoked taste. If you want a neutral flavor, use regular sausages, such as milk or butter.

Step 7

Step 7
Pierce each sausage with a wooden skewer. Preferably square so it doesnʼt scroll.

Step 8

Step 8
Roll in flour on all sides. Shake off excess flour.

Step 9

Step 9
In a small diameter frying pan, heat the vegetable oil to a temperature of 180-185℃. I checked the temperature with a cooking thermometer. How to choose the best frying pan and oil for frying, read the separate articles at the end of the recipe.

Step 10

Step 10
Dip the sausage into the dough with rotational movements so that the batter coats better. Remove and shake vertically over glass to remove excess batter.

Step 11

Step 11
Place the sausage in the hot oil and, using a spatula, gently roll it around the pan for 2-3 minutes until it becomes round and well browned on all sides. Fry all the sausages in the same way.

Step 12

Step 12
Place the finished sausages on a paper towel to remove excess fat and serve immediately. Bon appetit!

Additional rubrics

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