One of the best things about these is that you can freeze them!!! Just pop them in the microwave for 2-3 minutes straight from the freezer. Yay!
DISCLAIMER: I only had a tiny bit of oil left, but I was craving these, so I made them anyway. You'll be using more oil than you'll see in my pictures to fry yours in and your corn dogs shouldn't turn out so dark (aka semi-burnt) as a result. They were still delicious!
- 1 cup Masa Flour (I find mine in the baking aisle at the grocery store, near normal flours. It's inexpensive too)
- 1/4 cup sugar
- About 1/4 cup water
- Hot dogs
- Vegetable Oil (for frying)
1. In a small bowl mix the masa flour and sugar.
2. Gradually add water a few tablespoons at a time until mixture is consistently moist and malleable, but not runny or overly wet.
3. Fill a small saucepan about 1/3 full of vegetable oil and heat on medium to medium low temperature.
4. While oil is heating cook hot dogs in microwave for about 30 seconds. I cut mine in 5ths because I like them to be little corn dog poppers. 5. Then use your (washed :) ) hands to coat the hot dog in the batter, so it is completely covered*. 6. Place in oil, turning it as one side becomes brown. Once corn dog is evenly browned* remove from oil and set on paper towel to remove excess oil. 7. Sprinkle with salt while still warm, and then let them cool slightly before eating.
*You can make them with thicker or thinner coating depending upon your personal preference, as well as cook them longer for a more crispy result.
It actually took me a bit to figure out how to make these, but once Gabby showed me it was so simple!!! She has some troubleshooting hints to help you out if it isn't working for you. Click here to troubleshoot.
Thanks Gabby! I love these corn dogs as do my husband and daughter (who are not on a gluten free diet)!
Feel free to download and print the recipe:
Homemade Corn Dogs