Description
Recreate the magic of street fairs with these irresistibly crispy, golden corn dogs. Perfectly balanced between sweet and savory, these corn dogs are a fun, easy-to-make treat for any occasion!
Ingredients
- All-purpose flour – 1 ¾ cups
- Warm water – 1 cup
- Active dry yeast – 2 teaspoons
- White sugar – 1 tablespoon
- Kosher salt – ½ teaspoon
- Panko breadcrumbs – ½–1 cup
- Hot dogs – 3 (cut in half)
- Block cheese – 8 oz (cut into strips)
- Nacho cheese sauce or mayonnaise – ⅓ cup
- Potato chips – 1 bag (crushed)
- Ketchup – For serving
- Mustard – For serving
- Sugar – For sprinkling
Instructions
- Prepare the Dough
- In a bowl, mix yeast, sugar, and warm water. Let it sit for 5–10 minutes until foamy.
- Add flour and salt, mixing until combined. Cover and let the dough rise for 45–60 minutes.
- Prep the Hot Dogs and Cheese
- Cut the hot dogs in half. Slice cheese into strips similar in size to the hot dogs.
- Skewer one hot dog piece with one cheese strip using wooden sticks or chopsticks. Refrigerate skewers while dough rises.
- Heat the Oil
- In a heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C).
- Coat the Skewers
- Dip each skewer into the batter, ensuring even coverage.
- Roll the battered skewer in panko breadcrumbs, pressing gently.
- Fry to Perfection
- Fry skewers in hot oil for about 1.5 minutes per side until golden brown.
- Transfer to a cooling rack to drain excess oil.
- Add Finishing Touches
- Brush corn dogs with nacho cheese sauce or mayo, then roll them in crushed potato chips.
- Sprinkle lightly with sugar and serve with ketchup and mustard.
Notes
- Keep skewers cool before battering for better adherence.
- Use a neutral oil like canola for frying.
- Monitor oil temperature with a thermometer to ensure crispy results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep-fry
- Cuisine: American