Easy Homemade Corn Dogs (アメリカンドッグ) recipe that takes just minutes to make, and they are a perfect snack for summer BBQ and parties. Inspired by the Japanese drama - Midnight Diner.
Course: Main Course, Snack
Cuisine: American, Japanese
Keyword: easy corn dog, homemade corn dog
Author: Namiko Chen
5.3ozJapanese Hotcake Mix(1 bag Morinaga Hotcake Mix; You can alternatively use your favorite pancake mix or homemade pancake recipe to make your batter. Make sure the batter is thick, so you can coat the hot dogs well.)
½cupwhole milk(measure ½ cup and remove 4 tsp to be precise)
1large egg (50 g w/o shell)
3cupsneutral-flavored oil (vegetable, rice bran, canola, etc.)(for deep frying)
Depending on the hot dog/sausage size, cut each hot dog in half or ⅔ (save ⅓ to make mini ones).
Insert a chopstick or a lollipop stick into the cutoff end of each hot dog.
In a large bowl, whisk together egg and milk.
Add hotcake mix and whisk well.
Fill a large heavy pot, Dutch oven, or deep fryer with 3-4 inches of oil (or enough oil to submerge hot dogs). Heat the oil over medium-high heat until a deep-fry thermometer reaches 320-340ºF (160-170ºC). I use this instant-read thermometer.
Pour the batter into a tall glass. Dip each hot dog into the batter, turning until completely coated. Let any excess batter drip off so that the hot dog is coated evenly.
Lower the hot dog into the hot oil. Immediately repeat with another hot dog. Cook until deep golden brown, about 3 minutes. Make sure to turn the corn dogs so that they get even color.
Transfer to a paper-towel-lined tray or wire rack. Working in batches of 2, repeat with remaining hot dogs and batter. Serve the corn dogs immediately with ketchup and mustard.