Corndogs Recipe – American Special

Make American-inspired corndogs by coating frankfurter sausages in a cornmeal batter, then deep-frying and serving with ketchup and yellow mustard

  • Prep Time18 min
  • Cook Time12 min
  • Total Time30 min

Corndogs Ingredients :

  • 100ml cornmeal
  • 100g plain flour
  • 1 egg, lightly beaten
  • 1 tsp caster sugar
  • ½ tsp fine sea salt
  • 1 tbsp baking powder
  • 150ml whole milk
  • 8 frankfurters
  • vegetable oil, for deep-frying
  • ketchup and American mustard, to serve

How to Make Corndogs:


Tip the cornmeal, flour, egg, caster sugar, salt, baking powder and milk into a bowl, and whisk until you have a smooth, lump-free batter. Carefully pour the batter into a tall jug or glass.


Push a wooden skewer through the length of each frankfurter, so it goes about three-quarters of the way through. Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread dropped in browns within 30 seconds.


Working with one frankfurter at a time, submerge it into the batter and gently turn to coat – it should be completely covered. Carefully drop into the oil and fry for 2-3 mins, or until the batter is crisp and golden. Drain on a sheet of kitchen paper. Repeat with the remaining frankfurters. Serve with ketchup and American mustard for dipping or drizzling over.