Making Corn Dogs Without A Deep Fryer: A Simple Guide

Corn dogs are a staple of American cuisine, likely invented by German immigrants in Texas in the 1920s. They are a type of street food made by coating a sausage, usually a hot dog, in cornmeal batter and deep-frying it. While traditionally cooked in a deep fryer, corn dogs can also be made without one by using a large pot or pan with enough oil to cover the corn dogs. This article will provide a guide on how to make corn dogs without a deep fryer, including the ingredients and steps needed to achieve crispy, golden brown corn dogs.

Prepare the ingredients: cornmeal, flour, sugar, baking powder, salt, milk, egg, oil, and beef frankfurters

To make corn dogs without a deep fryer, you'll need the following ingredients:

• Cornmeal: Look for finely ground yellow cornmeal to form the base of your corn dog batter. Avoid coarse or medium-ground cornmeal as these will have larger granules that won't work well for the batter.
• Flour: All-purpose flour will be used in conjunction with the cornmeal to create a batter with the right consistency.
• Sugar: A small amount of sugar will add a hint of sweetness to your corn dogs.
• Baking powder: This acts as a leavener, helping the batter to rise and giving your corn dogs a light and fluffy texture.
• Salt: Salt enhances the other flavours in the batter and can be adjusted to your taste preferences.
• Milk: Milk adds moisture to the batter, ensuring your corn dogs have a tender coating.
• Egg: The egg provides additional moisture and acts as a binder, helping the batter to stick together and coat the frankfurters evenly.
• Oil: Vegetable, canola, or peanut oil is best for frying, as they have a high smoke point and neutral flavour.
• Beef frankfurters: You can also use pork or turkey franks, or simple beef, chicken, or turkey hot dogs, depending on your preference.

To prepare these ingredients, you'll want to start by combining the dry ingredients in one bowl and the wet ingredients in another. Whisk or stir them together until they are well combined and blended. For the dry ingredients, this includes the cornmeal, flour, sugar, baking powder, and salt. For the wet ingredients, you'll need the milk, egg, and oil. You can also add honey to your wet ingredients for extra sweetness if desired.

Once you have your dry and wet mixtures ready, you'll combine them to form the batter, stirring until everything is moistened. It's okay if there are a few lumps in the batter. Avoid over-stirring, as this can develop the gluten in the flour and make your corn dogs rubbery.

Make the batter by combining the dry ingredients, then stirring in the milk and egg

To make the batter for corn dogs, you'll need to combine a number of dry ingredients, before stirring in milk and an egg. The dry ingredients include cornmeal, flour, sugar, baking powder, and salt. These should be whisked together in a bowl. You can also add in some ground mustard for extra flavour.

For the wet ingredients, you'll need to whisk together buttermilk, an egg, and a tablespoon of oil. You can also add honey to this mixture for a sweeter batter.

Once you have your dry and wet ingredients ready, simply pour the wet ingredients into the bowl with the dry ingredients and stir until they are well combined. You can then pour the batter into a drinking glass, ready for dipping your hot dogs.

Skewer the frankfurters and roll them in the batter

Skewering the frankfurters is an important step in the corn dog-making process. The stick must be able to support the weight of the hot dog, so it can't be too thin. It also needs to be long enough to go about one-third to one-half of the way into the hot dog, leaving enough stick outside to hold onto. A common choice is a popsicle stick, but you can also use disposable bamboo chopsticks, which are very cheap and sturdy.

Before skewering, cut the sticks to the right length. Place one next to a hot dog and mark where it should be cut, leaving enough to support the hot dog with some left over to hold. Cut the stick, then use it as a template for the others.

Now it's time to skewer the frankfurters. Insert the sticks into the hot dogs, pushing them about halfway through.

The next step is to roll the frankfurters in batter. You can dip the hot dogs in the batter-mixing bowl, or pour the batter into a tall, narrow cup to minimise the amount of batter needed and make dipping easier. Make sure the frankfurter is fully coated by dipping it straight down into the batter, twirling it, and then swirling it as you pull it up. If you see gaps in the batter or big bubbles, re-dip the frankfurter. Let any excess batter drip off before frying.

Fry the corn dogs in hot oil until lightly browned

Frying is a key step in the process of making corn dogs, and it's important to get it just right to achieve that perfect, golden crust. Here's a detailed guide on frying corn dogs in hot oil until they are lightly browned:

Prepare the Oil:

Start by heating the oil in a deep fryer or a large saucepan. You'll want to heat the oil to the right temperature, which is typically around 350°F to 375°F (190°C). This temperature range will ensure that your corn dogs cook through evenly without burning the exterior. Use a thermometer to monitor the oil temperature and adjust the heat as needed to maintain a steady temperature.

Prepare the Corn Dogs:

While the oil is heating, it's time to prepare the corn dogs for frying. Start by skewering your desired type of sausage or hot dog. You can use beef, chicken, turkey, or pork franks, depending on your preference. Make sure the skewers are long enough to support the weight of the sausage and provide enough room for you to hold comfortably.

Next, prepare your cornmeal batter by combining dry ingredients such as cornmeal, flour, sugar, baking powder, and salt in a bowl. In a separate bowl, whisk together wet ingredients such as buttermilk, egg, oil, and honey. Combine the wet and dry ingredients, whisking until you have a smooth batter.

Now, dip each skewered sausage into the batter, ensuring it is completely coated. Allow any excess batter to drip off before carefully placing the corn dog into the hot oil.

Fry the Corn Dogs:

Once the oil has reached the desired temperature, it's time to fry the corn dogs. Carefully place 2-4 corn dogs into the hot oil, being mindful not to overcrowd the pan. Fry the corn dogs for approximately 3-4 minutes, using tongs to turn them occasionally to ensure even browning on all sides.

Keep a close eye on the oil temperature, as it may drop when you add the corn dogs. Adjust the heat as needed to maintain the desired temperature range. If the oil gets too hot, it can burn the exterior of the corn dogs, while oil that is too cool will result in soggy, oily corn dogs.

Drain and Serve:

Once the corn dogs are lightly browned and cooked through, remove them from the oil and place them on a wire rack or several layers of paper towels to drain any excess oil. Allow them to cool slightly before serving.

Serve your freshly fried corn dogs with your favorite dipping sauces, such as mustard or ketchup, and enjoy the delicious combination of crispy, golden crust and juicy sausage!

Serve with mustard or ketchup

Corn dogs are a fun and tasty treat, and even better when served with a classic condiment like mustard or ketchup. You can serve them with a dish of mustard or ketchup on the side for dipping, or provide both options and let your guests decide!

Mustard is a great choice if you want to add a vinegary kick to your corn dog. It cuts through the sweetness and crispiness of the cornmeal batter and complements the savoury hot dog perfectly. If you're feeling adventurous, you can even try honey mustard, which will add a touch of sweetness to the savoury flavours.

Ketchup, on the other hand, is a classic choice for a reason. Its sweet and tangy flavour pairs well with the corn dog's crispy exterior and juicy interior. It's a familiar and comforting combination that's sure to be a crowd-pleaser, especially for those who prefer a milder condiment.

You can also offer a variety of other condiments and sauces to elevate your corn dogs. Some popular options include spicy ketchup, BBQ sauce, hot sauce, or even a sweet and tangy honey dip. Don't be afraid to get creative and experiment with different flavours to find your favourite combination!

Whether you choose mustard, ketchup, or a combination of both, your corn dogs are sure to be a delicious treat that your guests will rave about. So, go ahead and dip, bite, and enjoy!

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