American · Lunch
Corn Dog
A pork frankfurter skewered on a stick, coated in a sweet cornmeal-and-flour batter enriched with buttermilk and egg, then deep-fried until the shell turns golden and crisp. The exterior stays cakey and slightly sweet while the sausage heats through. Served on the stick with mustard and ketchup for dipping.
$2
15 minsPrep
6 minsCook
21 minsTotal
MediumLevel
Nutrition per serving
835Calories
38.4gProtein
45.6gFat
70gCarbs
19.5gSugar
3.6gFiber
1863mgSodium
229mgChol
13.9gSat Fat
312mgPotassium
168mgCalcium
2.4mgIron
1.3mcgVitamin B12
1.5mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
all-time-classics
thirty-min-meals
Instructions
1
Prep
Pat the frankfurter dry and push a wooden skewer lengthways up the middle, leaving a handle for gripping.
2
Whisk
Combine cornmeal, flour, sugar, baking powder and salt in a bowl, then whisk in buttermilk and egg until a thick smooth batter forms.
3
Rest
Let the batter stand 10 minutes until it thickens and small bubbles appear.
4
Fry
Heat the vegetable oil to 190°C, coat the skewered frankfurter fully in batter, then fry over medium-high heat 3 to 4 minutes, turning often, until deep golden and floating.
5
Plate
Drain briefly on paper towel, set on a plate, and serve on the stick with mustard and ketchup for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2420g pork frankfurter
- 2/3 cup100g cornmeal
- 1/2 cup60g all-purpose flour
- 2 tbsp24g sugar
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 6 tbsp90ml buttermilk
- 22 small eggs
- 4 cups960ml vegetable oil, for frying
- 2 tbsp2 tbsp yellow mustard, for dipping
- 2 tbsp2 tbsp ketchup, for dipping
