January 1, 2014

Emmer Corn Dogs

Print Recipe
12 corn dogs


  • 1 cup milk
  • 2 medium eggs
  • 1/4 cup oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/3 cup cornmeal
  • 2/3 cup Bluebird Emmer Flour plus extra for dusting
  • 12-14 hot dogs or about 8-10 sausages or bratwurst
  • safflower oil or peanut oil for deep frying
  • popsicle sticks
  • ketchup or mustard for dipping


  • Mix together baking powder, corn meal and emmer flour.
  • In a large bowl combine the milk, eggs, oil, sugar and salt and mix well.
  • Sprinkle in the dry ingredients to make a slightly thick batter.
  • Dry hot dogs (or other meat) on paper towels, then roll them in the extra emmer flour. This allows the cornmeal batter to stick to the dogs. (The cornmeal batter won’t stick to the hot dogs unless they are coated in flour).
  • Place a popsicle stick into each hot dog, leaving about 1.5 inches of stick.
  • Meanwhile, heat frying oil in a deep pan to about 375F. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs.
  • Fill a canning jar or tall drinking glass about 3/4 of the way full of batter.
  • Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Raise the dog above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The oil will bubble up and cook the outside of the batter.
  • Only fry a two or three corn dogs at a time. Using tongs, turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the oil and allow them to drain on paper towels.
  • Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs sufficiently.
  • Serve warm with ketchup and mustard for dipping.

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