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Pennant Race Corn Dogs


  • 10 kosher frankfurters
  • 10 wooden skewers
  • Batter:
  • 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.