Homemade Corn Dogs | Julie Nolke & Jen Phanomrat


Jen and Julie join forces and make homemade corn dogs, just like the classic ones you get at the carnival. You don’t want to miss this collab 🙂


8 pork hot dogs
1 ¼ cups all purpose flour
1 tsp salt
¾ cornmeal (rough grind if you can find it)
4 tbsp sugar (optional)
1 tsp baking powder
2 eggs
¾ skim milk
Vegetable oil for frying

For the fancy ketchup:

1 cup sun dried tomatoes in oil, drained
3 cloves of roasted garlic
1 ½ tbsp. red wine vinegar
2 tbsp honey
1/3 cup water

For the mayo:

1/2 cup mayo
2 tsp fleur de sel
2 tsp dried basil
2 tsp dried oregano

For the mustard:

½ cup grainy mustard
4 tsp maple syrup


For the corn dog batter, mix the dry ingredients for the batter together. Add eggs and milk and whisk until lump free.

Skewer each of the hot dogs.

Preheat a pot of vegetable oil to 350 F. Dip each dog into the batter to coat and then lower into the oil. You can drop the sticks into the oil if you do not have a deep enough pot. Remove when golden brown, 5 minutes.

For the ketchup, pour all ingredients into the food processor and blend. You may need more water if you like a smoother consistency.

For the mayo, mix all ingredients together.

For the mustard, combine mustard and maple syrup.

Now get dippin!