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Homemade Corndog Batter Recipe




Source of Recipe


Old Recipe Book
Corn Dog Batter Recipe
Dry off the hot dogs with a paper towel.
Stick popsicle sticks in the hot dogs

1 1/4 cup flour
1 teaspoon salt
3/4 cup cornmeal
4 Tablespoons sugar
1 teaspoon baking powder
2 eggs
3/4 cup milk

Mix all the dry ingredients, then add eggs and milk. Mix till lump free. Dip dogs into the batter to coat.
Deep fry in hot fat When light brown, remove

I cut the hot dogs in half to make little dogs for when the kids were little. If you don't have popsicle sticks don't worry about it, make them without them.
I use to save popsicle sticks just to make corn dogs.

Corn Dogs (1981 Church Cookbook)
1 c. corn meal
1 c. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp.salt
1 egg, slightly beaten
1 c. milk
2 Tbsp. melted shortening
1 lb. wieners

Mix cornmeal with flour, sugar, baking powder and salt. Add egg and milk; blend in shortening. Mix well. Dip wieners in batter. Fry in deep fat.

Coating For Deep Fried Vegetables
1 1/4 cup flour
1 teaspoon salt
2 eggs
3/4 cup cornmeal
2 Tablespoons sugar
1 cup milk
2 Tablespoons melted shortening

Mix altogether. Dip vegetable in mixture and deep fry in hot oil till golden brown.

French Fried Onion Rings (Recipe from 1974)
1 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons salt
2 eggs, beaten
1 cup milk
1 teaspoon shortening, melted
Bermuda Onions, thinly sliced

Sift dry ingredients together. Stir eggs, milk, and shortening into flour mixture; beat till smooth. Separate onion into rings; dip into batter. Deep fry in hot oil about 2 minutes or until golden brown. Do not crowd.

Batter Fried Onion Rings (recipe from 1968 cookbook)
2 to 3 lg. onions
1 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
3/4 cup milk
1 egg
2 Tbsp. melted fat

Peel onions and slice into 1/4 inch slices; separate into rings. Sift flour with baking powder, salt and sugar. Combine egg, milk and fat. Add to dry ingredients all at once and beat until smooth. Dip onion rings in batter and fry until golden brown in deep fat at 375 degrees. Drain on absorbant paper. Sprinkle with salt. 4 servings.