Corn Dog Fries

Ingredients

• 5 beef hot dogs (quartered lengthwise into strips, such as Oscar Mayer®)
• 2 cup vegetable oil (for frying, or as needed)
• 1 cup corn muffin mix (such as Krusteaz®)
• 1 large egg
• 0.75 cup whole buttermilk
• 2 tbsp cornstarch
• 0.5 tsp garlic powder
• 0.25 tsp kosher salt (plus more for serving)
• 0.25 tsp smoked paprika
• ketchup and yellow mustard (for dipping)

Steps

1. 1

   Pat hot dogs dry with paper towels and place in an even layer on a large plate or small baking sheet.

2. 2

   Freeze the hot dog strips until firm, at least 30 minutes.

3. 3

   Meanwhile, pour vegetable oil to a depth of about 2 inches into a medium Dutch oven. Heat over medium to 375 degrees F (190 degrees C).

4. 4

   Whisk together corn muffin mix, egg, buttermilk, cornstarch, garlic powder, salt, and smoked paprika in a medium bowl until a thick batter forms.

5. 5

   Working in batches, dip frozen hot dog strips into the batter, allowing excess to drip off.

6. 6

   Carefully add the battered strips to the hot oil.

7. 7

   Fry, turning occasionally, until the batter is deep golden brown and crisp and hot dogs are heated through, about 2 to 3 minutes.

8. 8

   Transfer corn dog fries to a paper towel-lined baking sheet to drain.

9. 9

   Serve immediately with ketchup and mustard for dipping.

Notes

Freezing the hot dog strips for at least 30 minutes is a critical step to ensure the batter adheres properly and the hot dogs don't overcook before the batter becomes crispy.

Nutrition per serving

• appetizer
• snack
• fried
• game day
• kid-friendly
• corn dog
• comfort food