Corn Dog
You can easily make typical American corn dogs yourself with our recipe! The juicy corn dog dough is prepared in a flash and is wonderfully crispy even without a deep fryer.
INGREDIENTS
FOR THE CORN DOGS
120 g wheat flour (type 405)
180 g corn flour
1 tbsp sugar
½ pack of baking powder
½ tsp salt
2 eggs (size M)
200 ml milk (1.5% fat)
50 ml corn germ oil
6 Vienna sausages
ALSO
12 wooden skewers
1 liter sunflower oil for frying
If desired: ketchup or mustard, mayo, fried onions and gherkin slices for serving
PREPARATION
1. For the corn dogs, mix the flour, corn flour, sugar, baking powder and salt in a bowl. Mix with eggs, milk and oil to form a smooth dough and set aside for 15 minutes. Then stir the dough again and put it in a tall container (e.g. a tall mixing bowl or a large drinking glass).
2. Pat the sausages dry with kitchen paper and cut them in half. Put the sausage halves on a wooden skewer, making sure that the sausage is straight.
3. Heat the sunflower oil in a pot (approx. Ø 20 cm) or in a deep fryer to approx. 170 degrees. Dip the sausages one after the other into the dough – the sausages should be completely covered with dough – and let them drain a little. Carefully place them in the hot oil and fry in batches for 2-3 minutes until golden brown, turning occasionally.
4. Drain the corn dogs on kitchen paper and enjoy with ketchup, mustard, mayo, fried onions and pickles as desired. Enjoy!
