Kitchen Daily Editors

What's This?
Serving size 4
Total Time


4 wooden skewers1 qt vegetable oil¼ cup all-purpose flour¾ cup cornmeal2 Tbsp sugar½ tsp baking soda1 tsp salt⅛ tsp ground black pepper¾ cup whole milk1 egg4 jumbo hot dogs ketchup for serving mustard relish for serving relish for serving


Preheat oil in a large, heavy pot over medium-high heat.

Mix flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in a large shallow bowl. Mix together milk and egg in a small bowl and then whisk gently until fully combined.

Once the oil reaches 360 degrees, thread hot dogs on the skewers. Dip each in batter, rolling until fully coated, and quickly drop entire stick into oil. Fry, two at a time, for 4 to 5 minutes. Drain on paper towels. Repeat for remaining corn dogs. Serve warm, accompanied by ketchup and mustard.

Recipe from On a Stick! by Matt Armendariz/Quirk Books, 2011.

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Tags: Side Dish, Appetizer, Kid-Friendly, American, Summer, Cookout, Entertaining

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