Texas Corn Dogs
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.
Martha Stewart Living, July 2010
113 Ratings
- 5 star values: 33
- 4 star values: 29
- 3 star values: 28
- 2 star values: 19
- 1 star values: 4
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Advertisement
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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!