0 (0)

Appetizers, Mains

Corn Dogs

Corn Dogs
Los Angeles Times

Baseball managers are remembered for many things. Some are brilliant strategists or superb teachers of the fundamentals. Others are inspirational leaders. I may be the only manager in baseball history who will be remembered mainly for my baking. That's not ... Read more

Total time: 35 minutes | Makes 10 corn dogs
  • 2/3 cup stone-ground cornmeal
  • 1/3 cup unbleached all-purpose flour
  • 2 tablespoons corn flour, optional
  • 1 teaspoon salt
  • Dash white pepper or cayenne pepper
  • 1 egg
  • 2 tablespoons oil
  • About 1/2 cup seltzer or plain water
  • 10 hot dogs
  • Flour, for dusting
  • Oil, for frying

Step 1Whisk together the cornmeal, all-purpose flour, corn flour, salt, pepper, egg, oil and seltzer in a large bowl.

Step 2Insert a wooden skewer in each hot dog, then dust the hot dogs with flour. Roll or dip them in the batter so that they're totally coated.

Step 3Heat 1 inch of oil in a large wok or cast iron skillet to about 375 degrees. Cook a couple of corn dogs at a time until they are lightly browned, turning them over, about 4 to 5 minutes.Drain them on paper towels and repeat with the remaining hot dogs.


Cute little Key lime pies
Cute little Key lime pies

Napoli's capellini al gamberetti
Napoli's capellini al gamberetti

Sweet and sour tzimmes
Sweet and sour tzimmes

Chilled Udon With Teriyaki Chicken and Baby Bok Choy
Chilled Udon With Teriyaki Chicken and Baby Bok Choy

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Mediterranean ceviche
Cured salmon
Mung Bean Cakes (Noktu Puchimgae)
Yogurt cheese with salsa