Beer-Battered Corn Dogs Beer-Battered Corn Dogs

Beer-Battered Corn Dogs 150 Image by: Beer-Battered Corn Dogs 150 Author: Canadian Living

To serve this fairground treat as a fun appetizer, cut the hotdogs into four or six pieces and serve with ballpark mustard as a dip. You can find nitrate-free hotdogs in the organic section of the grocery store or at specialty food shops. You will need about 1/4-inch (5 mm) thick wooden skewers, cut in 6-inch (15 cm) lengths.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2012



In large bowl, whisk together 1 cup of the flour, cornmeal, baking powder, sugar, baking soda, salt and cayenne pepper. Whisk together eggs, beer and buttermilk; whisk into dry ingredients. Set aside.

Pour enough oil into deep-fryer or Dutch oven to come 2 inches (5 cm) up side. Heat until deep-fryer thermometer registers 375ºF (190ºC).

Meanwhile, in bowl, toss hotdogs in remaining flour until coated. Insert thick wooden skewer two-thirds of the way into each for handle; tap off excess flour.

Pour batter into tall glass; dip hotdogs into batter to coat, adding 1 to 2 tbsp water if too thick. Gently add hotdogs to oil; deep-fry, in batches and turning halfway through, until golden brown, about 3 minutes. Drain on rack.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 406 mg
  • Sugars 1 g
  • Protein 6 g
  • Calories 228.0
  • Total fat 16 g
  • Potassium 43 mg
  • Cholesterol 43 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g


  • Iron 5.0
  • Folate 13.0
  • Calcium 2.0
  • Vitamin A 1.0
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Beer-Battered Corn Dogs