🌭 Corn dog
A corn dog is a sausage on a stick dipped in a thick, slightly sweet batter and deep-fried until golden and crisp. The coating is crunchy outside and soft and cake-like inside, around a juicy sausage. It is classic American fair and street food, eaten by hand, often with ketchup or mustard.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 sausages
- 120 g plain flour
- 120 g fine cornmeal
- 2 tbsp sugar
- 2 tsp baking powder, ½ tsp salt
- 1 egg
- 250 ml water
- Oil for deep-frying, 8 wooden sticks
Method
- Heat the oil to 180 °C. Pat the sausages dry and push a stick into each one.
- Whisk the flour, cornmeal, sugar, baking powder and salt, then beat in the egg and water to a thick batter.
- Pour the batter into a tall glass, dip each sausage to coat it evenly.
- Fry two or three at a time for 3–4 minutes, turning, until deep golden. Drain on paper.
How to make it lighter
- Choose lean chicken or turkey sausages.
- Mini corn dogs make portion control easier than full-size ones.
- Go easy on sauces and serve with raw vegetables instead of fries.
History
Several vendors in the United States claimed to have invented the corn dog in the 1930s and 1940s, and the true origin is disputed. It became a fixture of state fairs, carnivals and amusement parks across the country.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Corn dog and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →