New This Month

Texas Corn Dogs

113

The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Marcus Nillson

Source: Martha Stewart Living, July 2010

Ingredients

  • 2 2/3 cups yellow cornmeal
  • 1 1/3 cups all-purpose flour, plus more for hot dogs
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • Coarse salt and freshly ground pepper
  • 4 large eggs, lightly beaten
  • 1 1/2 cups whole milk
  • Vegetable or peanut oil, for frying (about 2 quarts)
  • 12 hot dogs

Directions

  1. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.

  2. Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.

  3. Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.

  4. Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

Cook's Notes

Serving idea: Nothing pairs better with a corn dog than yellow mustard.

Reviews Add a comment

  • Alm62
    10 JUL, 2015
    Easy and efficient recipe! I made two batches for my 13 year old daughter's sleep over and they were gone in minutes...I used a finer grain corn meal, my organic free range eggs and my goats' milk...and fried in cast iron dutch oven with peanut oil. All measurements were exact and the tip regarding flour the hot dogs before you batter them worked perfectly for me. A great go to recipe for any teenagers party!
    Reply
  • NJChefPaul
    11 APR, 2013
    A friend opened a craaft/antique shop in South Jersey and asked me to make corn dogs. We used this recipe but with mini hot dogs and I thinned the batter. Served 600 using heavy toothpicks for handles. Nothing left.
    Reply
  • MS10850737
    24 JUL, 2012
    The batter is too much and way too thick, I had to add more milk in the beginning and then keep adding liquid (water) as I fried the corndogs. I know cornmeal and flour qualities can variate from bag to bag, nevertheless the wet ingredients were not enough. Otherwise, delicious and reliable, as all Martha's recipes are.
    Reply
  • Tonnie
    16 MAY, 2012
    Did anyone at MSL actually test drive this recipe? The batter as written was way too thick. I had to add another cup of milk so it would stay on the dog. I managed to salvage the first of the batch after pulling off the clumps and re-fried them. The chickens loved this faux paus though.
    Reply
  • wildkitti
    8 NOV, 2011
    This was such an easy recipe and a real crowd pleaser!! We had 12 for lunch all ages enjoyed a real taste of every state and county fair we attended!
    Reply