When’s the last time you enjoyed a corn dog? If you’re like us, it’s been a few years. Maybe even a decade? We had forgotten about our love for this portable snack, lunch, and/or dinner, but now it is back in full force. After testing this recipe, we all agreed that we should to be eating far more of them. And not just at fall fairs.
Why? Well, there are a few reasons why this savory treat has sparked such a passionate response. They’re easy to make (our recipe is only five ingredients!), they don’t require utensils, and they pack up perfectly for fall picnics! Plus, they’re DELICIOUS. So, without further ado, here’s the recipe that reignited our latest love affair.
Read on for the recipe.
5 Ingredient Corn Dogs
1 Cup Corn Dog Mix
3/4 Cups Milk
8 Hot Dogs
Canola Oil (approx. 48 Fl Oz. Bottle)
6 Inch Skewers
The super fast way:
To a large bowl, add the jiffy mix, flour, egg and milk and stir thoroughly until smooth.
The homemade, dedicated way:
Make our homemade corn dog mix by mixing together:
½ Cup Cornmeal
1 & 1/3 Cup All-Purpose Flour
¼ Cup Sugar
1 Tablespoon Baking Powder
¼ Teaspoon Salt
½ Teaspoon Smoked Paprika
½ Teaspoon Ground Onion Powder
½ Teaspoon Ground Garlic Powder
¾ Cup Milk
Pour batter (jiffy or homemade) into a large drinking glass or cocktail shaker. This sounds strange, but actually makes for the perfect vessel for coating the hot dogs.
In a large wide pot, heat about 3 inches worth of canola oil until a candy thermometer reads 375 degrees.
Carefully insert 1 skewer into each hot dog, leaving 1 inch to use to hold the corndog. Dip hot dogs into batter one at a time. Carefully place in the deep fryer you made out of the pot and canola oil. Fry for 3 to 4 minutes or until golden brown. Remove and set on paper towel. Season with salt and serve with condiments.