Festival Classic Snack – Firecracker Corn Dogs
Discover the ultimate street-food copycat recipe - Firecracker Corn Dogs! Enjoy these crispy, juicy treats at your next festival-inspired gathering.
Allergens
Wheat, Milk, Eggs
Ingredients
- 1. 8 large hot dogs 2. 1 cup yellow cornmeal 3. 1/2 cup all
- purpose flour 4. 1/2 tsp baking powder 5. 1 tbsp sugar 6. 1/2 tsp salt 7. 1/2 tsp cayenne pepper (optional) 8. 1/2 tsp paprika 9. 3/4 cup milk 10. 1 large egg, beaten 11. Vegetable oil, for frying 12. 4 hot dog buns 13. Mustard, for serving 14. Fries, for serving
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, cayenne pepper, and paprika. Stir in the milk and beaten egg until well combined.
- Insert a wooden stick into each hot dog and dip them into the batter, coating evenly.
- In a deep frying pan or Dutch oven, heat about 2 inches of vegetable oil to 350°F (180°C). Fry the coated hot dogs until golden brown, turning occasionally for even cooking. Remove and drain on paper towels.
- Toast the buns lightly in the remaining oil, if desired. Place a fried hot dog in each bun and serve with mustard and a generous portion of fries.
Chef’s Insight
The secret to perfect corn dogs is a well-mixed batter and ensuring the hot dogs are fully coated before frying.
Notes
Make sure to use a thermometer to check the oil temperature and maintain it consistently during frying.