Spicy Corn Dogs Recipe

Photo Credit: The National Hot Dog and Sausage CouncilSpicy Corn Dogs

Ingredients

• 8 (8 or 9-inch) wooden skewers
• 1 (8 to 1) pound package hot dogs, brought to room temperature
• 1/3 cup flour for coating hot dogs
• 4 cups canola oil for frying
• 3/4 cup all purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon ground mustard

• 1/2 teaspoon ground cayenne pepper
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup + 1 Tablespoon whole milk
• Assorted mustards

How to make it 



• 1

  Using clean paper towels, pat each hot dog dry.  Insert a wooden skewer into each hot dog, leaving a 2 to 3-inch handle.  Roll hot dogs in flour and tap away excess flour.
• 2

  Preheat oil to 375ºF in a deep fryer, large wok or deep skillet.
• 3

  In a medium bowl, whisk together flour, cornmeal, mustard, cayenne, baking powder and salt.  In a small bowl, mix egg and milk.
• 4

  Make a well in the center of the dry ingredients and stir in milk mixture until smooth.
• 5

  Pour batter into a tall 2-cup glass.  Dip hot dogs into batter, using a twirling motion and coating each hot dog well.  Allow excess to drip away.
• 6

  Deep-fry 2 hot dogs at a time, cooking about 45 seconds on each side or until brown and crispy.  Allow oil to return to 375ºF before adding fresh hot dogs.
• 7

  Drain on paper towels. Serve with mustards.

Want more hot dog ideas? Check out 6 Hot Dog Recipes (Plus: 2 Irresistible Dips).