These sourdough corn dogs are a tasty way to use some of your sourdough discard to make everyone's favorite summer snack.
These sourdough corn dogs are perfect for serving as a quick lunch or dinner. You can also make them as an appetizer for a game day party. Set them out on a platter with some mustard and ketchup and watch them disappear.
These corn dogs are actually pretty easy to make once you get used to the idea of deep frying. The trick to deep frying success is to reach and maintain the right temperature so that the corn dogs cook through to just the right color on the outside and just the right "doneness" of the dough on the inside.
You can either use a deep frying or candy thermometer in a Dutch oven, which works great, or use an electric fryer or deep fryer to maintain the ideal temperature.
I used a mini deep fryer that I've had for a while and have been super happy with. It works great when you are not cooking for a large crowd. What I like about it is that it self adjusts as you are frying to keep the temperature close to 350 degrees F, the desired temperature.
Of course, if you do a lot of deep frying, a larger version might be a good investment.
Ingredients in These Corn Dogs:
Yellow Corn Meal: Use the fine ground yellow corn meal that you would use to make muffins.
From the Pantry: Unbleaches all purpose flour, sugar, baking powder, oil, honey, and salt.
Egg.
Milk.
Sourdough Starter Discard: You can also use active starter. If you don't have a sourdough starter, you can substitute equal parts by weight of water and flour.
Hot Dogs: I used "bun size" all beef hot dogs, which I halved to make smaller corn dogs.
To Make These Corn Dogs:
First, combine the dry ingredents together and then set aside. Then combine the wet ingredients in another bowl.
Next, combine the wet ingredients and dry ingredients together in a very large measuring cup with a spout. pour some of the mixture into a tall and narrow glass for dippiing the hot dogs.
After that, insert a skewer into a hot dog and then dip it into the corn meal mixture, spinning it to fully coat the hot dog. Drop the coated hot dog into preheated frying oil and then cook for about three minutes, turning the hot dog regularly with tongs for even browning.
Finally, using tongs or a spider strainer, place the cooked corn dog onto a paper towel lined baking sheet in a preheated 200 degree F oven to keep warm.
Equipment You May Need:
You can use any skewer you like for these corn dogs. I really liked these bamboo skewers because the are flat-sided so that when you twist the hot dog in the batter the skewer won't spin in the meat.
Recipe Variations:
You could add diced jalapeños to the corn meal mixture to add some heat. You could also add some grated cheddar if you like.
Tips for Success:
Be sure to thoroughly pat dry the hot dogs before dipping them into the batter so that it will stick.
Don't worry too much if the batter looks lumpy when you pull it out of the batter. Once you plunge it into the hot oil, the baking powder will do it's magic and the coating will even out.
If you have leftover batter, you can add it by two tablespoon ice cream scoop to the hot oil to make hush puppies... who doesn't love hush puppies!
Storage:
If you have leftovers, you can store them in an airtight container in the fridge. Reheat them in the oven or air fryer at 350 degrees F for about 10 minute.
July is Hot Dog Month! Hot dogs are a staple of American tradition and celebrations. This week, the From Our Dinner Table Group is sharing hot dog recipes!
Delicious Hot Dog Recipes:
- Baked Corndog Nuggets from A Kitchen Hoor's Adventures
- Dill Pickle Relish from Art of Natural Living
- Korean Corn Dogs from Creative Cynchronicity
- Sourdough Corn Dogs from Karen's Kitchen Stories
- Western Bacon Hot Dogs from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Sourdough Corn Dogs
These sourdough corn dogs are a tasty way to use some of your sourdough discard to make everyone's favorite summer snack.
Ingredients
- 6 bun-length hot dogs, cut in half, half-wise, and dried with paper towels
- 145 grams (3/4 cup plus 1 tablespoon) yellow cornmeal
- 88 grams (1/2 cup plus 2 tablespoons) all purpose flour
- 25 grams (2 tablespoons) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teapoon salt
- 1 egg, beaten
- 3/4 cup whole milk
- 70 grams (1/4 cup) sourdough starter
- 1 1/2 teaspoons neutral oil
- 1 1/2 teaspoons honey
- Enough oil for deep frying depending on your frying vessel.
Instructions
- In large measuring cup or large bowl with a spout, combine the dry ingriedients.
- In another bowl, combine the wet ingredients. Pour the wet ingredients into the dry ingredients and gently combine with a rubber spatula. Let the ingredients settle and any extra bubbles pop.
- Bring the oil to a temperature of 350 degrees F. Pour some of the batter into a tall glass and insert a skewer into a hot dog and dip it into the batter, coating it completely.
- Add the skewered and coated hot dog to the hot oil and let it fry, turning it with tongs regularly, until completely browned, about three minutes. Remove it from the oil and add it to a paper towel lined baking sheet kept in a 200 degree F oven. Repeat with the rest of the hot dogs. You can fry them as many at a time as your frying vessel allows.
- Serve with your favorite dipping sauces.
Nutrition Facts
Calories
174Fat (grams)
7 gSat. Fat (grams)
2 gCarbs (grams)
23 gFiber (grams)
1 gNet carbs
22 gSugar (grams)
4 gProtein (grams)
5 gCholesterol (grams)
26 mg
