Spicy Corn Dogs Recipe

Spicy Corn DogsPhoto Credit: The National Hot Dog and Sausage CouncilSpicy Corn Dogs


  • 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).

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