Sonic Drive-In Corn Dogs

Name: Sonic Drive-In Corn Dogs (Elevated)
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 Hot Dogs - artisanal, uncured pork or beef; 1/2 cup Cornmeal - stone-ground, yellow; 1/4 cup All-Purpose Flour; 1/4 cup Polenta - coarse ground; 1 tsp Baking Powder; 1/4 tsp Cayenne Pepper; 1/2 tsp Smoked Paprika; 1/2 cup Club Soda - chilled; 1 Egg - large, free-range; 3 cups Peanut Oil - for frying; 4 Bamboo Skewers - soaked in water for 30 minutes; 2 tbsp Dijon Mustard; 1 tbsp Honey - local, raw; 1 tsp Apple Cider Vinegar

⏱1h

👥4

🔥400 cal

Medium

🍽️American

A premium corn dog experience featuring high-quality ingredients and a flavorful homemade honey-mustard dipping sauce.

4 Hot Dogs - artisanal, uncured pork or beef

1/2 cup Cornmeal - stone-ground, yellow

1/4 cup All-Purpose Flour

1/4 cup Polenta - coarse ground

1 tsp Baking Powder

See all 14 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥400 cal

Medium

🍽️American

A premium corn dog experience featuring high-quality ingredients and a flavorful homemade honey-mustard dipping sauce.

#fried #snack #gourmet #comfort food

Instructions

Soak bamboo skewers in water for 30 minutes to prevent burning.
Insert a soaked bamboo skewer into each hot dog, leaving about 1 inch exposed at the bottom for a handle.
In a medium bowl, whisk together the Cornmeal Batter ingredients until just combined. The batter should be slightly thick but pourable.
Prepare the Honey-Mustard Dip: In a small bowl, whisk together the Dijon Mustard, Honey, and Apple Cider Vinegar until well combined. Set aside.
Heat the Peanut Oil in a deep fryer or large pot to 375°F (190°C).
Dip each skewered hot dog into the Cornmeal Batter, ensuring it is fully coated.
Carefully lower the battered hot dogs into the hot oil, frying in batches to avoid overcrowding.
Fry for 3-4 minutes, or until deep golden brown and crispy, turning occasionally.
Remove the corn dogs from the oil and place them on a wire rack to drain excess oil.
Serve immediately with the Honey-Mustard Dip.

Ingredients

4 4 Hot Dogs - artisanal, uncured pork or beef
1/2 cup 60 g Cornmeal - stone-ground, yellow
1/4 cup 30 g All-Purpose Flour
1/4 cup 30 g Polenta - coarse ground
1 tsp 5 mL Baking Powder
1/4 tsp 1.25 mL Cayenne Pepper
1/2 tsp 2.5 mL Smoked Paprika
1/2 cup 120 mL Club Soda - chilled
1 1 Egg - large, free-range
3 cups 720 mL Peanut Oil - for frying
4 4 Bamboo Skewers - soaked in water for 30 minutes
2 tbsp 30 mL Dijon Mustard
1 tbsp 15 mL Honey - local, raw
1 tsp 5 mL Apple Cider Vinegar

Equipment

Deep Fryer or Large Pot
Medium Bowl
Small Bowl
Whisk
Skewers
Wire Rack

Instructions

Soak bamboo skewers in water for 30 minutes to prevent burning.
Insert a soaked bamboo skewer into each hot dog, leaving about 1 inch exposed at the bottom for a handle.
In a medium bowl, whisk together the Cornmeal Batter ingredients until just combined. The batter should be slightly thick but pourable.
Prepare the Honey-Mustard Dip: In a small bowl, whisk together the Dijon Mustard, Honey, and Apple Cider Vinegar until well combined. Set aside.
Heat the Peanut Oil in a deep fryer or large pot to 375°F (190°C).
Dip each skewered hot dog into the Cornmeal Batter, ensuring it is fully coated.
Carefully lower the battered hot dogs into the hot oil, frying in batches to avoid overcrowding.
Fry for 3-4 minutes, or until deep golden brown and crispy, turning occasionally.
Remove the corn dogs from the oil and place them on a wire rack to drain excess oil.
Serve immediately with the Honey-Mustard Dip.

Nutrition per serving

Calories 400

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0 reviews

Sonic Drive-In Corn Dogs

Sonic Drive-In Corn Dogs

Ratings & Reviews

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