One of the foods I miss the most from the US is corn dogs. At the supermarket in California, you can find a variety of frozen corndogs, meat or vegetarian. However, in the UK it is much harder to find pre-made corn dogs. So, I tend to make a big batch of this recipe for corn dogs, and freeze some for later.
The ingredients are simple and relatively easy to find. I prefer the coarse cornmeal for the texture, but smooth can also work. Buttermilk can sometimes be difficult to find, but I usually buy it at a nearby Polish shop in London. For around the same price, I get one litre carton compared to 300ml in the normal supermarket. There are many other uses for buttermilk if you have extra, including pancakes!
3/4 cup yellow cornmeal
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
3/4 cup buttermilk
8 hot dogs cut into 2-3 evenly sized pieces (I use Herta chicken frankfurters)
all purpose flour for rolling
vegetable oil for frying
First, heat oil in a saucepan over medium to medium-high heat. Then fill the oil at least 1 inch deep so that the corn dog bites could be submerged.
Next, to make the batter, in a large bowl mix the cornmeal, flour, baking powder, baking soda, sugar, salt, and pepper.
In another small bowl, whisk buttermilk and eggs, and mix this into the dry ingredients until blended, but do not over mix.
Roll the hot dog pieces in flour to coat and shake off excess flour. Then dip the floured hot dog pieces into the batter and put them straight into the oil to fry for about 2-3 minutes. I use a toothpick inserted through the length of the frankfurter to help dip and coat each piece and then I push the pieces off of the toothpick into the oil. The corn dogs are ready when the exterior is golden brown.
Finally, drain on a plate lined with paper towels then serve with ketchup and mustard
Go to USA
Go to US Recipes
Go to Recipe Map