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Pennant Race Corn Dogs


10 kosher frankfurters
10 wooden skewers
2/3 cup stone ground corn meal
1/3 cup unbleached all purpose flour
2 tablespoons corn flour(optional)
1 teaspoon salt
good pinch white pepper or cayenne
1 egg
2 tablespoons oil
1/2 cup seltzer or plain water (adjust as required)
Flour for dusting
Oil for frying
Ballpark mustard (or whatever you like) for dipping


Mix all ingredients for batter with a whisk in large bowl. Insert skewers in franks and dust with flour. Roll or dip into batter.

Heat oil in a large wok or cast iron skillet to about 375 F. Fry a couple of corn dogs at a time until they are lightly browned. Drain on paper towels.