Corn dogs, a beloved American classic found everywhere from state fairs to city street corners, have a rich history that dates back to the early 20th century. Originally conceived as a way to eat hot dogs without a plate, corn dogs have evolved into a symbol of comfort food and innovation.
The cornmeal batter gives the humble hot dog a sweet, crispy exterior that is both satisfying to bite into and deliciously convenient for on-the-go snacking. My version of this timeless treat incorporates a unique twist with rye flour and caraway seeds, adding a subtle depth and complexity to the traditional flavor profile.
Recently, I had the opportunity to share these delightful treats at a company event, and they were an absolute hit! There’s something special about watching friends and colleagues come together over food, especially when it’s a dish that sparks a sense of nostalgia. Encouraged by the positive feedback, I’ve decided to bring this recipe to you.
It’s not just about recreating a fair favorite; it’s about making it your own with quality ingredients and a dash of culinary creativity. Whether you’re cooking for a gathering or just looking to treat yourself, these corn dogs promise to bring a smile to anyone’s face.
If you’ve never made corn dogs at home, this recipe is a great place to start. The process is simpler than you might think and offers plenty of room for customization. Serve them up with a side of mustard and sriracha for a kick of flavor, or keep it classic with some good old-fashioned ketchup.
However you choose to enjoy them, making your own corn dogs is a rewarding endeavor that brings the fun of outdoor festivals right to your kitchen. So grab your skewers, fire up the stove, and get ready to dip, fry, and delight in the homemade goodness of your very own gourmet corn dogs.
Ingredients:
(Make 10)
Bread Flour, 80g
Rye Flour, 80g
Caraway Seeds, 8g
Granulated Sugar, 66g
Sea Salt, 7g
Baking Powder, 8g
Cornmeal, 25g
Eggs Lightly Beaten, 80g
Whole Milk, 145g
Good Quality Hot Dogs, 10
Peanut / Grapeseed / Sunflower / Canola Oil, For Deep Frying
Equipment:
Dutch Oven
Skewers
Thermometer
Directions:
In a large mixing bowl, add bread flour, rye flour, caraway seeds, sugar, salt, baking powder and cornmeal.
Mix to combine well.
In another mixing bowl, add eggs and milk.
*To measure eggs, whisk the eggs and measure with a weighing scale.*
Stir until well combined.
Fold the wet mixture into the dry mixture until fully incorporated.
The batter should be thick and not runny. It is okay to have a few small lumps.
Transfer the batter into a tall cylinder.
Skewer the hot dogs.
Add about 4 inches of oil into a dutch oven.
Turn the heat up to medium-high, temperature 375 fahrenheit or 190 degree celsius.
Once the oil is heated, dunk a skewered hot dog into the batter.
Swirl about 1/2 portion of the corn dog in the oil for about 10 seconds, before dropping it entirely into the oil. It will float almost immediately.
This is to prevent the dog from sticking at the bottom.
Keep flipping for even browning.
Once golden brown, remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper.
Repeat the process with the remaining hot dogs. Do not crowd. Do it one by one or in batches.
Serve immediately.
I like to serve mine with some mustard and sriracha with a sprinkle of parsley.
You can serve it however you desire.
Let's devour this...
1 is never enough...
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