Classic Corndogs
Ingredients
Instructions
- Heat a large, non-stick frying pan on medium. Cook hot dogs 3-4 minutes, turning, until well browned. Cool slightly. Thread each hot dog lengthways onto a skewer.
- Sift flour and baking powder together into a large bowl. Stir in polenta. Make a well in the center.
- In a large bowl, whisk buttermilk, butter, eggs and syrup together. Gradually whisk into dry ingredients to make a smooth batter. Season to taste.
- In a large saucepan, heat enough oil to deep-fry corndogs until a drop of batter sizzles as soon as it is added.
- Dip 4 skewered hot dogs into batter, allowing excess to drain off. Deep-fry in 4 batches of four, 3-4 minutes each, until golden and crisp. Drain on paper towel.
- Serve hot with ketchup or hot sauce.
Nutrition & Diet Analysis (per serving)
759
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).