What do you call these American fried battered hot dogs on sticks? In Japan, they are called ‘American Dogs’, and In Australia where I live now, they are called ‘Dagwood Dogs’. Both Australian and Japanese ones are often made with wheat batter without Corn Meal. Today I added Polenta (Corn Meal) but it is optional. To cook Corn Dogs at home, smaller ones are much easier, and I used Skinless Cocktail Franks that are available from any stores.
Makes
24 Mini Dogs
Ingredients
24 Skinless Cocktail Franks *OR cut 12 Hotdog Sausages in half
24 Wooden OR Bamboo Skewers *use thick and strong skewers
Oil for frying
Mustard and Ketchup to serve
Batter
*Note: Batter can be made without Corn Meal
1 & 1/4 cups Self-Raising Flour *plus extra
1/2 cup Corn Meal (Polenta)
1/4 cup Caster Sugar
1/4 teaspoon Salt
1 large Egg
1 cup Milk
Ground Pepper as required
Method
- Dry the Skinless Cocktail Franks (OR Hotdog Sausages) with paper towel, and insert a skewer into each piece. If you use thin skewers, you’d better use two skewers each.
- Place all the Batter ingredients in a mixing bowl and mix well, using a whisk, until smooth.
- Now you need to check the consistency of the Batter, which needs to be quite thick, so that it won’t drip off the sausages. Add extra Self-Raising Flour and make the batter thick and it stays on the sausages. Today I added extra 3 & 1/2 tablespoons.
- Heat deep enough oil to 180 to 190℃.
- To coat the sausages with the Batter, I recommend to transfer some of the Batter into 500ml measuring jug OR a tall drinking glass, so that it would be easy to coat the sausages.
- Dip a sausage into the batter and coat completely. Place in the hot oil and fry for 2 to 3 minutes OR until nicely browned. DO NOT fry too many at a time. *Note: Keep turning them in the oil, so that they get browned evenly.
- Once they are nicely browned, transfer to a wire rack OR large plate lined with paper towel. Repeat the process with the remaining sausages.
- Serve with your favourite Ketchup and Mustard.
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