Corn dogs
Get ready to experience the comfort of a classic American snack: corn dogs. The sausages are coated in a thick batter, then plunged into hot oil until the outside turns golden and crisp. Skewered and ready for toppings, they are made for casual get-togethers, late-night cravings, or any moment that calls for some fun on a stick.
Ingredients
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8
Sausages
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25 g
Corn flour
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120 g
Flour
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120 g
Cornmeal
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1 tsp
Baking powder
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1 tsp
Salt
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1 tbsp
Sugar
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1
Egg
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2 l
Frying oil
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To serve
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8
Wooden skewers
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Tomato ketchup
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Mustard
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Crispy fried onion
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Cucumber relish, sriracha sauce, or shrimp salad
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
A wire rack circulates air around the corn dogs as they cool, stopping steam from softening the crust. It also drains oil more effectively than kitchen roll, so the batter stays crisp instead of turning greasy. You also avoid bits of paper sticking to the batter, keeping them looking neat and ready for serving.
Preheat the oil to 180 °C so the batter cooks quickly and seals around the sausage and creates a crisp, golden crust without absorbing too much oil. To check the temperature, use a kitchen thermometer for accuracy. If you do not have one, drop a small spoonful of batter into the oil; it should sizzle right away and float to the surface within a few seconds, turning golden without burning.
FAQ: Questions about corn dogs
The questions and answers below cover everything you need to know about making corn dogs at home.
What is a corn dog?
A corn dog is a deep-fried snack from the United States. It consists of a sausage, usually on a wooden stick, coated in a thick batter made with cornmeal and wheat flour. Corn dogs became popular in the mid-20th century and are often associated with American state fairs, carnivals, and fast-food stands. They are typically served hot with toppings like mustard, ketchup, or pickles.
How do I reheat corn dogs?
Reheat corn dogs by placing them in a preheated oven at 180 °C on a wire rack or baking tray for 10–12 minutes until warmed through. In an air fryer, 5–7 minutes at 180 °C is usually enough. Skip the microwave, as it turns the batter soft and steamy instead of crisp.
Can I freeze extra batter?
No, you cannot freeze extra corn dog batter. Once thawed, it tends to separate and turn runny, which makes it hard to coat the sausages evenly. The raising agents also lose their strength, so the batter fries up dense instead of puffing around the sausage. For the best texture and coating, make it fresh each time.
Nutritional values
Nutritional value, per
18102 Kcal
| Fibre | - | 10.7 gram fibers |
| Protein | 1.5 | 69 gram |
| Fat | 93.5 | 1913.4 gram |
| Carbohydrates | 5 | 221.8 gram |
Recommended information
Serving suggestion
Corn dogs – a classic American snack
Our corn dog recipe has that all-American street food charm that takes you straight to a fairground in the middle of summer. They remain a classic in places like Texas, the Midwest, and pretty much every state fair.
The good news is that you do not need a road trip to get that same feeling. With this easy corn dogs recipe, you can make them at home and still get that crisp shell, the sausage on a stick, and the whole messy, crunchy joy. We have made sure to keep it as simple and straightforward as possible, so making them at home feels every bit as fun as grabbing a snack at a carnival stall in Chicago or Austin.
We have more classic American recipes waiting for you. Try our buffalo wings with blue cheese dip for a bit of crunch and tang, dive into a steaming bowl of Cajun gumbo from Louisiana, or bring a touch of steakhouse spirit with our surf and turf featuring beef tenderloin and prawns.
Golden, crispy coating on a juicy sausage
The batter fries into a thick, crisp coating that is slightly sweet from the cornmeal and icing sugar, with a stunning golden colour and an audible crunch. Beneath the surface, it turns pillowy soft, giving way to the sausage, which stays firm and tender, releasing its meaty juices from the first bite. That contrast between the crisp shell and the hot, savoury centre is what makes corn dogs so moreish – sweet on the outside, salty underneath.
Serve with ketchup, mustard, and crispy fried onions
Ketchup and mustard are the go-to combo for corn dogs, each one squeezing in a little tang or sweetness that cuts through the fried batter. The ketchup is thick and sweet, the mustard is sharp and punchy, and they work best when swirled or drizzled on while the corn dogs are still hot.
On the opposite side are the crispy fried onions with a shattering crunch that echoes the coating and builds on the crisp textures already there. They are salty and a little sweet, carrying a subtle nuttiness from the frying process. Scatter them over the ketchup and mustard while everything is still warm, so they cling to the surface. They might not be traditional in authentic American corn dogs, but they are far too delicious to leave out.
Add more dips or simple toppings
Corn dogs are great for dipping, scooping, or loading up with extras, so do not hold back on the sides. We have kept ours simple with cucumber relish, which gives a tangy-sweet edge and clings to the sausage wonderfully. Sriracha sauce turns up the heat and sharpness, especially if you like a bit of fire with your crunch.
If you are looking to soften those intense flavours, try serving the corn dogs with a dollop of creamy shrimp salad. It is creamy, cool, and subtly sweet from the shrimps, while turning the whole experience into a little surf and turf moment. Serve everything in small bowls and let everyone build their own favourite combo.
Creative twists and variations
Corn dogs are made for experimenting, whether it starts in the batter or inside the sausage. Season the batter with paprika for a mild smokiness, garlic powder for a strong, savoury punch, or cayenne for a clean, lingering heat.
Experimenting with the ingredients underneath the coating is another brilliant way to shift the flavour. For example, swap the sausage for one with smoked chilli for that deep, peppery spice, or try a garlicky one with a sharp, almost tangy bite.
Once the sausages are sorted, lean into the ultimate comfort food route by wrapping them in bacon. It crisps up beautifully as it fries and offers a salty chew beneath the sweet coating. Or, stuff the sausages with cheese like mozzarella for that milky flavour and incredible gooeyness, while a stronger cheese like mature Cheddar offers a sharp, slightly nutty undertone.
