Corn dogs are one of the most typical American street foods, they are sausages skewered in wooden sticks, covered with a batter of corn flour, fried and served with various sauces. I have seen and reviewed them hundreds of times but despite being curious, I had never tasted them yet. Last week, I saw the open package of cornmeal in the pantry and I had some big sausages in the fridge so I decided to try them ... mmm what goodness! This is the recipe I followed, the secret lies in the batter which must be dense and nice thick, and according to those who tasted it, they are the same as the original corn dogs;) try them too and let me know, so I leave you to recipe and I wish you a sweet day: *
How to make corn dogs
Cut the sausages in half.
In a bowl. beat the egg with salt, sugar and milk.
Then add the flours and mix until you have a thick and smooth batter.
Lightly flour the sausages, then skewer them with skewers.
Finally pass them in the batter until they are completely covered. Being a very thick batter, you can help yourself with your hands or a teaspoon.
Heat some seed oil in a skillet, and cook the corn dogs until golden brown on all sides.
Gradually place the ready corn dogs on a plate lined with absorbent paper.
Serve them still hot, accompanied by mustard or mayonnaise.