About the Recipe
Perfect for big celebrations, this crowd-pleasing corn dog recipe easily feeds a hungry crowd. Using our premium Pancake & Belgian Waffle Mix as the batter base creates the ultimate golden, sweet-and-savory crunch. Plus, extras can be flash-frozen perfectly and reheated effortlessly for future snacking. Keep a pouch of our Pancake & Belgian Waffle Mix tucked in the pantry, and bring a little old-fashioned carnival charm to every gathering and late-night bite.
Ingredients
FOR THE BATTER
1 pouch of Foster’s Pancake & Belgian Waffle Mix
1-3/4 cup yellow corn meal (9.30 oz)
2 teaspoons of baking powder
1 teaspoon onion powder
1 Tbsp. granulated sugar
18 pre-cooked beef hot dogs
**EXTRA TOPPINGS - You can experiment with rolling battered corndogs in Panko crumbs or crushed corn flakes before deep frying.
1-1/3 cups buttermilk or substitute* (11.20 oz.)
2 large eggs, whisked
2 Tbsp. of olive oil
2 Tbsp. honey
Cooking oil - peanut, canola or vegetable oil
TOOLS NEEDED
Red Solo cups for dipping
Wooden skewers - flat preferably
Food thermometer, wire rack or baking sheet
Preparation
1. Preheat oven to the “Keep Warm” setting or 170°F. Prepare the wire rack or line a baking sheet with paper towels and set aside.
2. Prepare the batter by emptying the pouch contents into a large bowl. Whisk in the cornmeal, baking powder, and sugar. In a separate bowl, whisk together the liquid ingredients until smooth, then gradually stir into the dry mixture until fully combined. Pour batter into the disposable cup, filling to about 1- inch below the rim
.
3. Heat oil to 350°F and maintain the temperature throughout frying. Do not overheat, as this may cause the corn dogs to brown too quickly while leaving the inside gummy. Insert skewers into the hot dogs, then dip each into the batter, gently twirling to coat evenly. Let excess batter drip back into the cup.**
4. Hold the coated corn dog at an angle and dip into the hot oil for a few seconds to seal the coating, then carefully lower it fully into the oil. Fry 2–3 at a time if pan size allows, turning as needed, until golden brown and evenly cooked.
5. Transfer cooked corn dogs to the wire rack or a prepared baking sheet and keep warm while frying the remaining batches. To freeze, cool completely, then flash freeze before storing. Reheat in oven or air fryer at 350°F until hot and crisp.
RECIPE AUTHOR: Down Home Bakery, LLC.