Description
Crispy, golden corn dogs with a tangy sourdough twist, perfect for a fun and delicious snack. The batter is light, fluffy, and packed with flavor, making these homemade corn dogs a hit at any gathering!
Ingredients
Units
Scale
For the Batter:
- 1 cup sourdough starter (discard or active)
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon mustard powder (optional)
- 1 cup buttermilk
- 1 egg
- 1 tablespoon melted butter
For the Corn Dogs:
- 8 hot dogs
- Wooden skewers or chopsticks
- Oil for frying
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the sourdough starter, cornmeal, flour, sugar, baking powder, baking soda, salt, and mustard powder.
- Add Wet Ingredients: Stir in buttermilk, egg, and melted butter until smooth. Let the batter rest for 10-15 minutes.
- Prepare the Hot Dogs: Pat dry each hot dog and insert a wooden skewer into the center of each one.
- Heat Oil: In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C).
- Coat the Hot Dogs: Transfer batter into a tall glass for easy dipping. Dip each hot dog into the batter, coating evenly.
- Fry: Carefully place the battered hot dogs into the hot oil and fry for 3-4 minutes until golden brown, turning occasionally for even cooking.
- Drain & Serve: Remove from oil and place on a paper towel-lined plate. Serve warm with ketchup and mustard.
Notes
- For extra crispiness, double-dip the hot dogs in batter before frying.
- If batter is too thick, add a splash of buttermilk to thin it out.
- Use turkey or veggie hot dogs for a different twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizers
- Method: Frying
- Cuisine: American