CORN DOGS

Corn Dogs: the ideal portable meal for when you’re on-the-go, having a picnic, or relaxing in the bath. Try our recipe for classic corn dogs or switch things up with our breakfast and/or falafel flavors!

Method

Serves: 5-6

Classic Corn Dogs Method:

  1. Add the peanut oil to a large high-sided skillet or pot. Begin heating the oil over medium heat to 375°F. 

  2. Meanwhile, combine the cornmeal, flour, baking powder, sugar, salt, pepper, and cayenne (if using) in a bowl. Whisk to combine.

  3. In a separate bowl, combine the milk, egg, and honey. Once again, whisk to combine.

  4. Add the wet ingredients to the dry ingredients and fold to combine with a plastic spatula. The batter should be relatively thick in order to properly adhere to the hotdog.

  5. Transfer the batter to a tall glass. 

  6. Pat the hot dogs then, skewer them with food-grade wooden dowels. 

  7. Evenly distribute the cornstarch on a large plate, and roll the hot dogs in the cornstarch. 

  8. Working with one hot dog at a time, slowly dip it in the batter while twisting the dowel. This should result in a more even coating of batter. 

  9. Gently lower the battered corn dog into the preheated fry oil. Fry for 3-4 minutes until golden brown and heated through. Transfer the corndog to a paper towel-lined plate and repeat the battering/frying process with the remaining hotdogs. 

  10. Allow the corn dogs to cool for 5-10 minutes before serving with mustard and ketchup.

Breakfast Corn Dogs Method:

  1. Add the peanut oil to a large high-sided skillet or pot. Begin heating the oil over medium heat to 375°F. 

  2. Meanwhile, combine the cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk to combine.

  3. In a separate bowl, combine the buttermilk, butter, egg, maple syrup, and vanilla. Once again, whisk to combine.

  4. Add the wet ingredients to the dry ingredients and fold to combine with a plastic spatula. The batter should be relatively thick in order to properly adhere to the sausage.

  5. Transfer the batter to a tall glass. 

  6. Skewer the sausages with food-grade wooden dowels. 

  7. Evenly distribute the cornstarch on a large plate, and roll the sausages in the cornstarch. 

  8. Working with one sausage at a time, slowly dip it in the batter while twisting the dowel. This should result in a more even coating of batter. 

  9. Gently lower the battered corn dog into the preheated fry oil. Fry for 3-4 minutes until golden brown and heated through. Transfer the corndog to a paper towel-lined plate and repeat the battering/frying process with the remaining sausages. 

  10. Allow the breakfast corn dogs to cool for 5-10 minutes before serving with maple syrup and jam.

Falafel Corn Dogs Method:

  1. Add the peanut oil to a large high-sided skillet or pot. Begin heating the oil over medium heat to 375°F

  2. Meanwhile, blend the garlic and parsley in a food processor. Add chickpeas and oil, once again, blend into a paste. Reserve. 

  3. Combine the chickpea flour, salt, cumin, aleppo pepper, and baking powder in a bowl. Whisk to combine.

  4. In a separate bowl, combine the buttermilk, egg, and reserved chickpea paste. Once again, whisk to combine.

  5. Add the wet ingredients to the dry ingredients and fold to combine with a plastic spatula. The batter should be relatively thick in order to properly adhere to the sausage.

  6. Transfer the batter to a tall glass. 

  7. Skewer the sausages with food-grade wooden dowels. 

  8. Evenly distribute the cornstarch on a large plate, and roll the sausages in the cornstarch. 

  9. Working with one sausage at a time, slowly dip it in the batter while twisting the dowel. This should result in a more even coating of batter. 

  10. Gently lower the battered corn dog into the preheated fry oil. Fry for 3-4 minutes until golden brown and heated through. Transfer the corndog to a paper towel-lined plate and repeat the battering/frying process with the remaining sausages. 

  11. Allow the falafel corn dogs to cool for 5-10 minutes before serving with tahini yogurt sauce.

Tahini Yogurt Dipping Sauce Method:

  1. In a small bowl, combine the yogurt, mustard, tahini, and lemon juice. Whisk to combine. 

  2. Season the sauce to taste with salt and pepper. 

  3. Reserve in the refrigerator until ready to use.

Ingredients

Classic Corn Dogs Ingredients:

  • 72 oz peanut oil or neutral oil 

  • 1 Cup fine cornmeal

  • 1 Cup all-purpose flour

  • 2 tsp baking powder

  • 1 Tbsp sugar

  • 1 tsp kosher salt 

  • ½ tsp freshly ground black pepper

  • Optional: ¼ tsp cayenne 

  • 1 ½ Cups whole milk

  • 1 large egg

  • 1 Tbsp honey

  • 8-10 hotdogs

  • ¾ Cup cornstarch

  • For dipping: mustard and ketchup

Breakfast Corn Dogs Ingredients: 

  • 72 oz peanut oil or neutral oil 

  • 1 Tbsp fine cornmeal 

  • 1 ¾ Cup all-purpose flour

  • 2 tsp baking powder

  • 2 Tbsp sugar 

  • 1 tsp kosher salt 

  • 1 ¼ Cup buttermilk

  • 2 Tbsp unsalted butter, melted + cooled

  • 1 large egg

  • 2 Tbsp maple syrup 

  • ½ tsp vanilla extract

  • 8-10 breakfast sausages, cooked and cooled

  • ¾ Cup cornstarch

  • For dipping: maple syrup and jam

Falafel Corn Dogs Ingredients: 

  • 72 oz peanut oil or neutral oil 

  • 1-2 garlic cloves, roughly chopped

  • ½ Cup (loosely packed) parsley, leaves only

  • 1 cup canned chickpeas, drained + rinsed 

  • 2 Tbsp olive oil

  • 1 ½ Cups chickpea flour

  • 1 tsp salt 

  • ½ tsp cumin

  • ½ tsp Aleppo pepper

  • 2 tsp baking powder

  • 1 Cup buttermilk

  • 1 egg

  • 8-10 merguez sausages, cooked and cooled 

  • ¾ Cup cornstarch

  • For dipping: tahini yogurt sauce (see recipe below)

Tahini Yogurt Dipping Sauce Ingredients:

  • ½ Cup greek yogurt

  • 2 Tbsp mustard

  • ¼ Cup tahini

  • 1 Tbsp lemon juice (about ½ lemon)

  • As needed kosher salt 

  • As needed freshly ground black pepper

Emilija Saxebasics with babish, babish, corn dogs, corndogs