Breakfast Corn Dogs
Easy, delicious, and fun to eat, these Breakfast Corn Dogs are a morning-friendly twist on a classic lunch or dinner.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Keyword: 30 minutes or less
Servings: 12 dogs
- 1 package 12-14 links breakfast sausage links, cooked according to directions
- 1/2 cup plus 2 tablespoons flour divided
- 1/3 cup cornmeal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup milk
- 1 teaspoon vinegar
- 1 tablespoon honey
- 12-14 short bamboo skewers
- oil for frying
- maple syrup or powdered sugar for serving
In a small, deep pot, heat oil over medium heat to about 375 degrees.
Meanwhile, place 1/2 cup flour, cornmeal, salt and baking powder in a medium bowl. Whisk to combine.
Add the milk, vinegar, and honey and stir until just combined. Set aside.
Thread the sausages onto the bamboo skewers.
Place the remaining 2 Tablespoons of flour onto a shallow plate. Roll the sausages in the flour to lightly coat, dusting off any excess flour.
Dip into the batter and gently lower into the hot oil, rotating as they fry to ensure even cooking. Fry for 2-3 minutes or until golden brown. Drain on a rack or on paper towels.
Serve the corn dogs with maple syrup or dust with powdered sugar.
Serving: 1corndog | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 231mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg