Homemade Corn Dog Recipe (Sausage in Cornmeal Batter)
This corn dog recipe is a simple way to make a classic lunch/snack at home: skewer the sausages, coat them in a quick cornmeal batter, and fry for a few minutes. The ingredient list is short, and the steps are straightforward—focus on a thick batter and properly heated oil for an even, crisp coating. You’ll find the malzemeleri and nasıl yapılır details below, in English.
Ingredients
1. For the batter
2. For assembly and frying
Step-by-Step Method
Do the prep
Pat the sausages dry and slide them onto the sticks. If you want extra grip, dust them very lightly with flour.
Mix the dry ingredients
In a bowl, whisk together cornmeal, flour, baking powder, and salt.
Add egg and milk
Beat the egg with the milk, then pour into the dry mix. Stir until you get a smooth, thick batter; if it feels too stiff, add 1–2 tbsp milk.
Heat the oil
Heat oil in a deep pot over medium-high heat. It’s ready when a small drop of batter sizzles and floats quickly.
Coat and fry
Dip each sausage into the batter to coat well, then carefully lower into the hot oil. Fry, turning as needed, until evenly golden, about 2–3 minutes.
Drain and serve
Transfer to paper towels to drain. Serve warm with ketchup, mustard, or any dipping sauce you like.