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Corn Dogs

These are a staple in the States and for a good reason! Crispy, delicious and deceptively easy to make.

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 250g good quality frankfurters
  • 80g yellow cornmeal
  • 70g plain flour (plus extra)
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • Large pinch of salt
  • 1/2 teaspoon of sweet smoked paprika
  • 1/2 teaspoon of turmeric
  • 1 egg
  • 130ml full fat milk
  • Fussels Rapeseed oil for frying


Place all the dried ingredients into a large bowl and create a well in the centre.

Crack the egg into the well and gradually incorporate the flour.

Once the mixture is too thick to keep mixing, pour in the milk and keep combining.

Pour the batter into a jug or a large glass (this will make it easier to dip the dogs in).

Cut the frankfurters into roughly 5-6cm or leave whole for a big corn dog and thread on skewers.

Pour enough oil to fill a medium heavy based sauce pan half way up and heat to 180C.

Dip the frankfurters in the extra flour and then in the batter and fry (no more than 3-4 at a time).

They will take about 3-4 minutes to cook (make sure you turn them once or twice).

Check that they are done with a food thermometer or just cut one open - they should be piping hot!

Drain on a kitchen paper and serve with ketchup, mustard and pickles.

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