Corndog Recipe Without Cornmeal: Easy and Delicious
Are you in the mood for some quick and easy corndogs, but want to skip the cornmeal? Don’t worry, I’ve got you covered! With this delicious Corndog Recipe Without Cornmeal and all of my tips and tricks your perfectly golden and crispy corndogs will be ready in no time!
Equipment
- 8-9 bamboo skewers
Ingredients
For the corndogs:
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispness)
- 1 TB sugar
- 2 tsp baking powder
- ½ tsp smoked paprika (for smokiness)
- ¼ tsp cayenne pepper (for a little heat) - optional
- ½ tsp garlic powder
- ¼ tsp salt
- 1 large egg
- ½ - ¾ cup milk - start with 1/2 cup first
- 1 TB yellow mustard
- 1 TB melted butter (for richness)
For the (Spicy) Honey Mustard Sauce
- 2 TB yellow mustard
- ½ TB honey
- 1 TB mayonnaise
- ⅛ tsp smoked paprika
- 1 tsp hot sauce (Sriracha, Tabasco, Frank's Red Hot, etc.) - optional
Instructions
- Prepare the hot dogs: pat the hot dogs with paper towels until completely dry, otherwise the batter will not adhere properly and it will slide off. Insert the wooden skewers through each hot dog all the way through. Make sure the skewered hot dogs fit in the frying pan. Cut the ends if needed.
- Prepare the batter: in a large bowl, whisk together all of the dry ingredients. In a separate bowl, whisk all of the wet ingredients (egg, milk, mustard, melted butter) until well combined. Pour the wet ingredients into the dry, and mix until you have a smooth batter. Chill the batter in the fridge for 20 minutes.
- Prepare the oil for frying: fill your frying pan or deep fryer with enough oil, about 3-4 inches, of canola oil, peanut oil, or vegetable oil. Heat to 350°-365°F (175°-185°C). If you don't have a thermometer, heat the oil to medium.
- Batter the hot dogs: Pour the chilled batter into a drinking glass, then dip each hot dog into the batter, making sure each one is completely coated.
- Fry the corndogs: Lift the battered corndog and let the excess batter drip off for 2-3 seconds. Carefully place it in the hot oil, twisting for 2-3 seconds to seal the batter, then let go. Fry 2 or 3 corn dogs at a time, until they are golden-brown. Do not overcrowd the pan.Once the corn dogs are ready, remove them with tongs and place them on a wire rack over a baking sheet.