American Cuisine

Corndogs Recipe – American Special

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Corndogs Recipe – American Special

Bring the taste of a fairground favorite into your kitchen with this Corndogs Recipe. Featuring plump frankfurter sausages dipped in a golden cornmeal batter and deep-fried to crispy perfection, these homemade American-style corndogs are as fun to make as they are to eat. Whether served as a snack, a party appetizer, or a quick main course, pairing them with tangy ketchup and classic yellow mustard makes for an irresistible treat that captures the spirit of American comfort food.
  • Prep Time18 min
  • Cook Time12 min
  • Total Time30 min

Corndogs Ingredients :

  • 100 milliliters of cornmeal
  • 100 grams of all-purpose flour
  • 1 egg, lightly beaten
  • 1 teaspoon of caster sugar
  • 1/2 teaspoon of fine sea salt
  • 1 tablespoon of baking powder
  • 150 milliliters of whole milk
  • 8 frankfurter sausages
  • Vegetable oil for deep-frying
  • Serve with ketchup and American mustard

How to Make Corndogs:

1

Combine cornmeal, flour, beaten egg, caster sugar, salt, baking powder, and milk in a bowl. Whisk until smooth and free of lumps. Transfer the batter into a tall jug or glass.

2

Insert a wooden skewer lengthwise into each frankfurter, ensuring it goes about three-quarters of the way through. Fill a pan no more than one-third full with oil and heat to 180°C, or until a cube of bread browns within 30 seconds when dropped in.

3

Working with one frankfurter at a time, dip it into the batter and gently rotate to coat completely. Carefully place into the hot oil and fry for 2-3 minutes, or until the batter is crispy and golden. Drain on a paper towel-lined sheet. Repeat with the remaining frankfurters. Serve with ketchup and American mustard for dipping or drizzling.

Recipe Notes

Oil temperature: Keep the oil steady around 180 °C (350–365 °F) for even cooking and the perfect crispy crust.

Skewers: Wooden sticks or skewers make handling easier and give the authentic street food look.

Cornmeal texture: For extra crunch, try using medium-grind cornmeal instead of fine.

Make-ahead tip: Fry corndogs just before serving for best results, but you can prep the batter and keep sausages skewered in advance.

Serving ideas: Classic dips include American mustard and ketchup, but you can also try ranch dressing, barbecue sauce, or even spicy sriracha mayo.

Variations: Experiment with mini corndogs for parties or swap frankfurters with chicken or turkey sausages for a twist.

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