My F&W
quick save (...)

Summer Shack Corn Dogs


While he was growing up, Jasper White adored the batter-dipped and deep-fried corn dogs that were sold along the boardwalk at the Jersey shore. White likes to use all-beef franks with natural casings or kosher hot dogs.

  1. 1/2 cup fine yellow cornmeal
  2. 1/2 cup all-purpose flour
  3. 2 tablespoons sugar
  4. 1 heaping teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon freshly ground pepper
  7. 1 tablespoon minced scallion
  8. 1 large egg, beaten
  9. 1/2 cup milk
  10. Ten 6-inch-long hot dogs
  11. Vegetable oil, for frying
  12. Mustard, for serving
  1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and pepper. Add the scallion, egg and milk and mix just until blended. Let the batter stand for 20 minutes.
  2. Spear each hot dog with a sturdy 8-inch wooden skewer, leaving about 2 inches of stick protruding for a handle.
  3. Preheat the oven to 300°. In a large skillet, heat 1/2 inch of oil until shimmering. Dip a hot dog into the batter and twirl to coat; let the excess batter drip back into the bowl. Put the hot dog in the hot oil, repeat with another hot dog and fry until the batter is crisp and golden brown, 2 to 3 minutes per side. Drain the corn dogs on a rack set over a baking sheet and keep warm in the oven. Repeat with the remaining hot dogs, frying 2 at a time. Serve with mustard.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.