why make this recipe
Sourdough Corn Dogs are a delightful twist on the classic fair food. They combine the familiar taste of hot dogs with the unique flavor of sourdough. This recipe is perfect for family gatherings, tailgating, or simply as a fun snack. With a crispy golden exterior and a soft, fluffy interior, these corn dogs are sure to please both kids and adults alike.
how to make Sourdough Corn Dogs
Ingredients:
- 12 hot dogs, choose your favorite
- 290 grams (1 3/4 cups) yellow cornmeal, fine
- 175 grams (1 1/4 cups) all-purpose flour
- 50 grams (1/4 cup) sugar
- 14 grams (1 Tablespoon) baking powder
- 1 gram (1/4 teaspoon) salt
- 1 egg, beaten
- 360 grams (1 1/2 cups) milk
- 140 grams (heaping 1/2 cup) sourdough discard
- 14 grams (1 Tablespoon) unsalted butter, melted
- 24 grams (1 Tablespoon) honey
- Neutral frying oil
Directions:
- Pour neutral frying oil into a Dutch Oven or a large pot, about 2 inches high. Heat to medium-high heat (350 F). Choose a neutral frying oil like vegetable, avocado, or tallow.
- Remove the hot dogs from their packaging and pat dry with a paper towel. Insert a stick into each hot dog.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk the egg, milk, sourdough discard, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until all of the dry bites have been incorporated, but be careful not to over mix! This can lead to a dense batter. It’s okay if there are lumps, just like pancake batter.
- Pour the cornbread batter into a tall glass and dip one hot dog at a time. Allow any excess batter to dip off for 5 seconds, then place the top of the corn dog into the hot oil at an angle. Fry for 5-7 seconds before carefully dropping the entire sourdough corn dog into the oil, to prevent it from sticking to the bottom.
- Fry for 2-3 minutes, or until the Sourdough Corn Dogs are a deep golden brown. Use tongs or a spider wire ladle to turn the corn dogs to fry on all sides.
- Remove the Sourdough Corn Dogs from the oil and place them on a wire rack.
- Serve hot with your favorite condiments!
how to serve Sourdough Corn Dogs
Serve your Sourdough Corn Dogs hot with your favorite toppings. Common choices include mustard, ketchup, or even a spicy aioli. You can also offer a side of pickles or coleslaw for a refreshing touch.
how to store Sourdough Corn Dogs
If you have leftovers, let the corn dogs cool down. Then, store them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to regain their crispiness.
tips to make Sourdough Corn Dogs
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Do not overmix the batter; lumps are fine.
- Experiment with different hot dog flavors or sizes to suit your taste.
variation
You can try adding spices or herbs to the batter for different flavors. Cheese can also be added for a cheesy corn dog variation.
FAQs
1. Can I use a different type of flour?
Yes, while all-purpose flour is recommended, you can use whole wheat flour for a healthier option, keeping in mind that it may alter the texture slightly.
2. What can I use instead of sourdough discard?
You can substitute sourdough discard with an equal amount of plain yogurt or buttermilk, which will still provide a nice tang to the batter.
3. Is it possible to bake these instead of frying?
Baking is an option, though the texture will change, and they may not be as crispy as when fried. Bake at 400°F for about 15-20 minutes, until golden brown.
Sourdough Corn Dogs
Ingredients
Hot Dogs
- 12 pieces hot dogs, choose your favorite
Batter Ingredients
- 290 grams yellow cornmeal, fine 1 3/4 cups
- 175 grams all-purpose flour 1 1/4 cups
- 50 grams sugar 1/4 cup
- 14 grams baking powder 1 Tablespoon
- 1 gram salt 1/4 teaspoon
- 1 piece egg, beaten
- 360 grams milk 1 1/2 cups
- 140 grams sourdough discard heaping 1/2 cup
- 14 grams unsalted butter, melted 1 Tablespoon
- 24 grams honey 1 Tablespoon
- Neutral frying oil For frying
Method
Preparation
- Pour neutral frying oil into a Dutch Oven or a large pot, about 2 inches high. Heat to medium-high heat (350 F).
- Remove the hot dogs from their packaging and pat dry with a paper towel. Insert a stick into each hot dog.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk the egg, milk, sourdough discard, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until all of the dry bits have been incorporated, being careful not to over mix.
Cooking
- Pour the cornbread batter into a tall glass and dip one hot dog at a time. Allow excess batter to dip off for 5 seconds, then place the top of the corn dog into the hot oil at an angle.
- Fry for 5-7 seconds before carefully dropping the entire corn dog into the oil to prevent it from sticking to the bottom.
- Fry for 2-3 minutes, or until the corn dogs are a deep golden brown, turning to fry on all sides.
- Remove the corn dogs from the oil and place them on a wire rack.
Serving
- Serve hot with your favorite toppings such as mustard, ketchup, or spicy aioli. Add a side of pickles or coleslaw for freshness.
Storage
- If you have leftovers, let the corn dogs cool down and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to regain crispiness.