Best Ever Corn Dog Fritters
Serves: 12 large fritters
  • canola or vegetable oil for frying
  • Dry Ingredients:
  • ⅔ cup AP flour
  • ⅓ cup Indian Head Stone Ground Corn Meal
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. coarse ground black pepper
  • ¼ tsp. paprika
  • ¼ tsp. sugar
  • ⅛ tsp. dried dill weed
  • ⅛ tsp. ground rosemary
  • Wet Ingredients:
  • 1 egg, beaten
  • ½ cup milk, room temp
  • ¼ tsp. regular table mustard
  • Fold In Ingredients:
  • 2 Tbl. finely chopped onion
  • 1 (7 oz.) can of corn, well drained
  • 4 regular hotdogs, quartered lengthwise, sliced ¼ inch wide, and fried on both sides in 2 Tbl. butter (I used Oscar Mayer)
  1. In small frying pan, melt 2 Tbl. butter and add 4 cut-up hotdogs. Sauté until lightly browned on both sides, stirring occasionally. Remove from heat and set aside.
  2. Add vegetable or canola oil to large deep frying pan to about 1½ - 2 inches deep and heat over medium heat until fully heated and nice and hot.
  3. While oil is heating, in a medium bowl, whisk together the Dry Ingredients.
  4. In a separate bowl, whisk egg, then whisk in rest of Wet Ingredients.
  5. Stir the wet mixture into the dry mixture, then add the Fold IN ingredients, (adding all of the butter from the pan of cooked hot dogs).
  6. Drop by large, rounded tablespoons (serving spoons not measuring spoons) into the hot oil and fry for 7 - 8 minutes, turning several times, until deep golden brown on the outside, and cooked through in the center. *Cooking time depends on size of fritters and how hot your oil is. When browned, remove one and check inside to make sure it's cooked through. I also check if my oil is hot enough by dropping just a little batter in to test. If batter sinks and immediately rises to the top it's hot enough. If fritters are browning too quickly, turn heat down a little. And never over-crowd your pan. Do this in 2 batches of 6 fritters each.
  7. As each batch is done and nicely browned, remove to a cooling rack placed over a baking sheet.
  8. Serve with mustard and/or ketchup for dipping. *Also very good served with chili on the side for dunking, too! Enjoy!
Recipe by Wildflour's Cottage Kitchen at