A simple yet delicious snacks for kids or grown ups. Specially kids because kids love hotdogs. This simple procedure for making corndogs can be cooked in a matter of minutes because all you have to do is to make a batter and coat the hot dogs and deep fry it until golden brown. Actually it is similar to waffle hotdogs and you can also make hotdogs on a stick using pancake batter. But the only difference with corn dogs with waffle hotdogs is the cornmeal added to the batter mixture.
Cornmeal is made from dried corn ground into fine, course or medium consistencies. It makes the corndog batter coating a crispier texture compared to only using wheat flour. This ingredient is not always available in supermarkets but you can order online on some local online shopping stores. Or you can substitute it with crushed cornflakes. Just use unsweetened or plain cornflakes and use a blender to grind the cornflakes to make a fine consistency.
Corn Dogs with Honey Mustard Dip: A Taste of Childhood
I still remember the first time I had corn dogs. It was at a town fiesta in my grandmother’s hometown of Batangas, where the streets smelled of sweet bibingka, grilled skewers, and deep-fried delights. My cousin Arnel handed me a hotdog on a stick, coated in a golden, crispy batter. One bite, and I was hooked. It was crunchy on the outside, soft and savory on the inside, with the perfect balance of sweetness and saltiness. Ever since, it became a staple in our family merienda times, especially when my younger sister Lani developed a habit of requesting it after school.
The Secret to a Crunchy, Golden Batter
Making corn dogs at home is surprisingly easy, and it only takes a few minutes. The secret lies in the batter, which is what sets this snack apart from regular waffle hotdogs. While pancake batter can be used for a similar effect, the magic ingredient here is cornmeal. Cornmeal, which comes from finely ground dried corn, adds a distinct crunch to the coating, making each bite extra satisfying. My uncle Renato, who used to run a small food cart, swore by this trick. He would say, “Pag walang cornmeal, parang kulang sa character ang breading. (Without cornmeal, the breading lacks character.)”
But what if you don’t have cornmeal on hand? No problem! A good alternative is plain cornflakes—just crush them into a fine consistency using a blender, and you’ll get a similar crunch. This was our go-to hack when my mother suddenly decided to whip up a batch for our afternoon snack but realized we were out of cornmeal. Surprisingly, the result was just as delicious!
Step-by-Step: How to Make the Perfect Corn Dogs
The first step is to prepare the hotdogs. We always make shallow slits on the sides before skewering them with bamboo sticks. This allows the batter to cling better and prevents the hotdogs from bursting while frying. A light dusting of flour also helps the batter stick properly.
Next comes the batter mix. In a bowl, combine flour, cornmeal (or crushed cornflakes), sugar, baking powder, an egg, and milk. Mix everything until smooth, ensuring there are no lumps. This mixture should be thick enough to coat the hotdogs evenly but not too thick that it won’t spread properly when fried. If you want an extra crispy bite, my aunt Ligaya once suggested adding a tablespoon of cornstarch, and it worked like a charm!
One clever trick I learned from a street vendor in Manila is to pour the batter into a tall glass. This makes dipping the skewered hotdogs much easier, ensuring an even coat every time. Simply dip, twirl slightly, and pull out for a perfectly battered hotdog.
Frying for the Perfect Crunch
Deep frying is key to achieving that golden, crispy exterior. It’s important to use a deep pan and heat the cooking oil properly—around 350°F (175°C) is ideal. If the oil is too hot, the batter will brown too quickly while the inside remains undercooked. Too low, and the coating will absorb too much oil, making it soggy. To test, drop a bit of batter into the oil—if it sizzles and floats immediately, it’s ready.
Once the hotdogs are coated, gently drop them into the oil and fry until golden brown. This usually takes around 3 to 5 minutes. Remember to turn them occasionally to ensure even cooking. When they’re done, transfer them to a paper towel-lined plate to drain excess oil.
The Perfect Pair: Honey Mustard Dip
Corn dogs are delicious on their own, but dipping them in honey mustard sauce takes them to another level. This simple yet flavorful dip is a blend of honey, mustard, and mayonnaise. The sweetness of the honey, the tang of mustard, and the creaminess of mayo create a well-balanced flavor that complements the crispy, savory corndog perfectly. It’s a favorite in our house, especially for my nephew Jomar, who insists on double-dipping every time.
A Bite of History: The Origins of Corn Dogs
While corn dogs are a staple in American fairs and carnivals, their roots can be traced back to German immigrants in Texas who experimented with coating sausages in corn batter. Over time, this deep-fried treat gained popularity across the world, making its way to Filipino street food culture. In the Philippines, it’s commonly sold outside schools, in amusement parks, or as a fun addition to party menus.
A Snack for All Ages
Whether you’re making these for kids or just feeling nostalgic, corn dogs are a simple and delicious snack that never fails to bring joy. They’re quick to prepare, easy to customize, and incredibly satisfying. For a Filipino twist, you can even experiment by adding a bit of banana ketchup to the batter or using different sausages for a variety of flavors.
So the next time you’re craving a crispy, savory snack, why not try making these at home? One bite might just take you back to those childhood merienda moments, just like it does for me.
How to make Corn Dogs with Honey Mustard Dip
Ingredients
- 5 pcs hotdogs regular or cheesedogs
- 1 cup all-purpose flour
- 1 1/2 cup corn meal or crushed cornflakes
- 1/4 cup sugar
- 3 tsp. baking powder
- 1 pc raw egg
- 1 cup fresh milk
- 5 pcs bamboo skewers
- cooking oil for deep frying
Ingredients for honey mustard dip:
- 1 cup honey
- 2 Tbsp. Dijon mustard
- 1/4 cup mayonnaise
Instructions
How to make Corn Dogs with Honey Mustard Dip:
- Prepare the hotdogs first by cutting shallow slits on the sides. Skewer each with bamboo sticks and coat with flour. Set aside.
- In a bowl, put the flour, cornmeal, sugar, baking powder, egg and milk. Mix all the ingredients using a whisk until it turns in to a smooth batter and all the lumps are gone.
- Heat cooking oil in a deep pan deep enough to deep fry the corn dogs.
- To coat the hotdogs with batter easier, get a tall glass and pour the batter into it. Dip each hotdogs in the glass until the batter is well coated. Fry the corn dogs until golden brown and crispy. Remove from the pan and transfer to a paper towel to remove excess oil.
- Make the dipping sauce by combining honey, mustard and mayonnaise in a small bowl. Mix until it smooth. Serve with the corndogs as dipping sauce.
Notes
Cooking Tips:
Ensure the Batter Sticks Perfectly
For a smooth and even coating, dust the hotdogs lightly with flour before dipping them into the batter. This helps the batter adhere better and prevents it from sliding off during frying. Using a tall glass to dip the hotdogs ensures an even, mess-free coating.Maintain the Right Oil Temperature
The ideal frying temperature is 350°F (175°C) to achieve a crispy, golden crust without burning the batter. If the oil is too hot, the outside will cook too quickly while the inside remains doughy. If too cold, the coating will absorb excess oil and turn soggy instead of crispy.Use Cornmeal for Extra Crunch
Cornmeal adds a distinctive crispy texture that sets it apart from regular battered hotdogs. If cornmeal isn’t available, finely crushed unsweetened cornflakes can work as a great substitute. This small addition enhances the crunch and prevents the coating from becoming too soft after frying.
