Corn Dogs


  • 8-10 hot dogs, room temperature
  • 1 cup Bisquick
  • 2 Tbsp. white cornmeal
  • 1/2 tsp. dry mustard
  • 1/4 tsp. paprika
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  • 6 cups vegetable oil (for frying)
  • 1 large egg, lightly beaten
  • 1/2 cup milk


Make sure the hot dogs are at room temperature. In a large bowl, stir together the Bisquick, cornmeal, dry mustard, paprika, and red pepper. Stir in the egg and milk until well blended. Let the batter rest for 10 minutes.

Into a large saucepan, pour enough oil to come to a depth of about 2 inches. Heat over medium high heat until the oil registers 370 degrees F on a deep fat frying thermometer. Dip a hot dog into the batter to thoroughly coat. Then with tongs, slip the dog into the hot oil; do 2 dogs at a time, no more. More than 2 will lower the temperature of the cooking oil.

Cook the dogs, turning with a metal slotted spoon, until browned all over, 2-3 minutes. Remove the dogs to paper towels to drain. Repeat with the remaining dogs. Stick a wooden skewer or Popsicle stick in one end of each dog.


By Robin from Washington, IA


May 27, 20110 found this helpful

If you pour the batter into a large deep dish and insert skewers in dogs first, then you can hold the skewer and dip dogs into batter. Just make sure the batter vessel is deep enough to handle the hot dogs without overflowing. Then fry them in a large saucepan. Leave only about 4 inches of skewer sticking out.

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