Smoked Paprika Corn Dogs
Preparation
10 MIN
Cooking
20 MIN
Output
4 to 6 servings

Smoked Paprika Corn Dogs

Ingredients

    Batter

  • 1 cup (150 g) unbleached all-purpose flour
  • 1 cup (120 g) corn flour
  • ¼ cup (45 g) fine cornmeal (No. 400)
  • 1 tbsp sugar
  • 1 ½ tsp smoked paprika
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (250 ml) milk
  • 2 tbsp butter, melted
  • 1 egg

    Corn Dogs

  • 12 hot dogs, patted dry
  • 12 wooden popsicle sticks
  • Prepared mustard, for serving
  • Vegetable oil, for frying

Preparation

  1. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or a wire rack.

Batter

  1. In a bowl, whisk together both flours, the cornmeal, sugar, paprika, baking powder and salt. Whisk in the milk, melted butter and egg until smooth.

Corn Dogs

  1. Insert a popsicle stick into one end of each hot dog, leaving about 1 ½ inches (4 cm) sticking out of the bottom. Dip a few sausages at a time in the batter to coat well. Fry 3 sausages at a time in the hot oil until golden, about 5 minutes. Watch out for splattering. Drain on the baking sheet. Keep warm until ready to serve. Serve with mustard or ketchup.