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Sourdough Corn Dogs are hand-dipped in a honey, sourdough batter and fried until crispy and golden brown.
10 min
Prep Time
15 min
Cook Time
25 min
Total Time
12
Servings
Pour neutral frying oil into a Dutch oven or a large pot to a depth of about 2 inches. Heat to medium-high (about 350 F).
Remove the hot dogs from their packaging and pat dry with a paper towel. Insert a stick into each hot dog.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside.
In a separate bowl, whisk the egg, milk, sourdough discard, melted butter, and honey until smooth.
Pour the wet ingredients into the dry ingredients and mix until combined. Do not overmix; some lumps are okay.
Pour the batter into a tall glass. Dip one hot dog at a time, allow excess batter to drip off for about 5 seconds, then place the top of the corn dog into the hot oil at an angle. Fry briefly for 5 to 7 seconds before lowering the entire corn dog into the oil to prevent sticking.
Fry the corn dogs for 2 to 3 minutes, turning as needed, until deep golden brown.
Remove the corn dogs from the oil and place on a wire rack to drain.
Serve hot with your favorite condiments.