lunch · everyday
Buttermilk cornmeal corn dogs
Good hot dogs on sticks dipped in a crisp buttermilk-cornmeal batter, fried golden and served with a tangy homemade mustard.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Find them at a store
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Equipment
You'll need: Blender or food processor, Deep pot for frying, Skewers.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Whisk the dry ingredients, then the egg and buttermilk into a thick batter. Pour into a tall glass.
-
2
Skewer the hot dogs, dust them in flour and dip into the batter.
-
3
Fry at 180°C (350°F) for 3-4 minutes, turning, until deep golden.
-
4
Serve with the mustard.
