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Sourdough Corn Dogs Recipe

Crispy Sourdough Corn Dogs Recipe Perfect for Home Cravings

This Sourdough Corn Dogs Recipe offers a nostalgic twist on classic fair food, combining crispy texture with tangy sweetness for a perfect snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 corn dogs
Course: Snacks
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup Unfed Sourdough Starter Make sure your discard is fresh and less than 2 weeks old.
  • 1 cup Yellow Cornmeal Opt for finely ground cornmeal to avoid graininess.
  • 1 cup All-Purpose Flour Adds structure and helps the batter cling to the hot dogs.
  • 1 tbsp Baking Powder Ensures a light, airy coating.
  • 1 tbsp Sugar Balances the savory hot dogs with a hint of sweetness.
  • 1 tsp Salt Try using Redmond’s Unrefined Fine Sea Salt for added minerals.
  • 1 cup Milk Whole milk works best for a creamy batter.
  • 1 large Egg Binds all the ingredients together.
For Frying
  • 2 cups Frying Oil Canola or Vegetable Oil is best for frying.
  • 8 Popsicle Sticks/Wooden Skewers Essential for easy handling.

Equipment

  • Dutch oven
  • Frying thermometer
  • mixing bowls
  • whisk
  • tongs
  • wire rack

Method
 

Preparation
  1. Begin by heating frying oil in a Dutch oven or large pot over medium-high heat until it reaches 350°F.
  2. While the oil is heating, pat dry your hot dogs with a paper towel and insert a popsicle stick or wooden skewer into each hot dog.
  3. In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
  4. In a separate bowl, whisk together the sourdough discard, milk, honey, and egg until smooth and well combined.
  5. Slowly pour the wet mixture into the dry ingredients, gently folding until just incorporated.
  6. Fill a tall glass with the batter to facilitate easy dipping. Dip each hot dog into the batter, twisting to ensure an even coating.
  7. Carefully lower each battered hot dog into the hot oil and fry for about 2-3 minutes or until golden-brown.
  8. Once golden, remove the Sourdough Corn Dogs from the hot oil and place them on a wire rack to drain excess oil.
  9. Serve your Sourdough Corn Dogs while hot with condiments like ketchup or mustard.

Nutrition

Serving: 1corn dogCalories: 300kcalCarbohydrates: 29gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 45mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Leftover batter can be used to make hushpuppies. Store leftover corn dogs in an airtight container for up to 5 days.

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