Corndogs are something I associate with my childhood. It used to be one of my sister and I’s favourite fried treat. I always used to wonder how sausages could be covered and fried in crispy goodness. Out of feelings of nostalgia, I decided to look up a few recipes of corndogs and try and make them at home, and to my surprise, it was easier than I thought! So without further ado, let’s get cracking with the recipe.
The ingredients you need for homemade corndogs are:
- Your choice of sausages (I used chicken)
- Cornmeal (½ cup)
- Flour (½ cup)
- Baking soda (½ tsp)
- Sugar (¼ cup)
- Salt (½ tsp)
- Whole milk (½ cup)
- Buttermilk (½ cup)
- Butter (2 tsp)
- Egg (1)
Firstly, you want to prep your sausages so they are ready to be dipped into the cornmeal batter that you will make. Taking bamboo skewers, put them in a third of the way through the middle. If they are really long skewers, you can cut off some of the length using kitchen scissors, which is exactly what I did. You want to do this so that the corndogs fit into your frying pan while you are cooking them. Next, you want to start with making the batter; you want to do this in two separate bowls. One for the dry ingredients and one for the wet ones.
In a medium sized bowl, take your egg, whole milk, butter milk and melted butter and whisk it all together. After this, you want to take another bowl and nicely incorporate all your dry ingredients together which includes your sugar, salt, flour, cornmeal, and baking soda. Once this has been mixed all together, you can slowly start adding the wet mixture, making sure to keep stirring whilst you do this. Your mixture will come out a bit thicker than pancake mix. The key to this mixture is making sure to whisk it enough so that all the lumps are gone.
After your batter has been made, transfer it to a long glass, or a similar container so you can dip your sausages in, this will help an even coating. While your batter sits for a few minutes, add some flavourless oil to a deep frying pan. I used sunflower oil in this case. Once your oil has warmed up nicely, taking one sausage at a time, dip it into the mixture and pop them in for frying. The corndogs don’t take too long to fry so you want to watch them, as they will require you turning them around after a few minutes. Once you’ve fried them up, you’re all done! I served mine with some chopped green onion- I may have a slight obsession with green onion, I try to incorporate it anywhere I can. I just love how fresh it makes a simple dish look, and it adds a yummy crunch! Alternatively, you can serve them with some ketchup and mustard!
Happy Cooking! 🙂
- Final note: does anyone have any recipe requests for me to make? If so, then answer in the comment section below and I will try and whip up a quick and easy recipe that anyone can make at home, or in Uni halls!