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Corn dogs

Corn dogs

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: *

Method

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.

Video: Making 600,000 Corn Dogs at the Texas State Fair - A Frank Experience (November 2020).