Don’t bother getting take out. Cheesy corn dog nuggets are easy to make at home, and more tasty than store-bought!
Making these cheesy corn dog nuggets was an experiment in home cooking. So often, people say that they can’t cook or could never replicate store-bought or restaurant food at home. And when they said it, I always want to scream a little. I’m not saying everyone should be creating five-star meals in their home kitchen. Everyone likes a splurge every now and again. But to say no, it can’t be done is ludicrous.
This rant is thanks in part to my family, who begged for take-out lunch this past weekend. All they wanted – begged for incessantly – was junk food. We try to eat healthy but sometimes, the weekend just calls for junk. But I refused to spend the money. The truth is I really wanted corn dogs and knew I had the ingredients at home. Despite screams and protests – maybe there was even a picket sign and a rotten tomato throwing – I made cheesy corn dog nuggets. And then made those doubters eat their words.
Because these corn dog nuggets were infinitely better than anything that could be bought at any store, take-out joint or restaurant. You have the absolute power to customize the batter to your liking, to your tastes. I added some smoked paprika in mine to give it a little kick. And because you are making these at home, you can also choose your hot dogs. I went with cheese-filled because, you know, cheese-filled.
The best part, however, of this whole homemade corndog ordeal is the fact that you get these babies right out of the fryer (healthy, they are not). They are hot and crunchy and gloriously fried to golden perfection. They hit your mouth before they’ve even had time to cool off. How’s that for fresh?
Recipe slightly adapted from Buns in my Oven
- 1 cup flour, divided
- 1/4 cup cornmeal
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/4 tsp.salt
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1 cup milk
- 8 cheese-filled hot dogs, cut into thirds
- Vegetable oil
- Heat about 2 inches of oil in a sauce pan to 350 degrees.
- While the oil heats, prep the batter. Combine 2/3 cup cornmeal, flour, baking powder, salt, garlic powder and smoked paprika in a bowl and mix well. Adding milk and stir to combine.
- Place the remaining flour on a plate. Dredge the hot dogs through the flour, then place them into the batter. Coat them with batter and drip off the excess.
- Carefully place them in the frying pan and cook until golden, about 2 minutes. Remove to a paper towel lined plate and repeat with all remaining hot dogs.
- Serve with ketchup or mustard.