Homemade corn dogs gain popularity with halal food lovers

Corn dogs, the golden, crispy, sausage-stuffed treats common in movies growing up, are now finding a place on family tables.

Thanks to a growing demand for comfort food and street foods that meet dietary guidelines, halal corn dogs are also becoming the latest trend in home cooking.

The snack is encased in a golden cornmeal batter and deep-fried to perfection. The American snack delivers a satisfying crunch followed by a savoury, juicy centre.

For Muslim households, finding or making a halal version has often meant improvising with ingredients. But with the increasing availability of halal-certified meats, it has never been easier to recreate this fairground favourite right at home.

Halal corn dogs recipe: What you need:

Ingredients:

8 halal hot dogs, chicken or beef sausages

8 wooden skewers or popsicle sticks

1 cup fine yellow cornmeal

1 cup all-purpose flour (plus extra for dusting)

2 tbsp sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 egg

Other Topics To Read

• Halal Products
• halal
• sausages
• Recipe
• spaghetti
• Chips
• Corn dogs
• Homemade corn dogs gain popularity with halal food lovers
• Food

1¼ cups milk with 1 tsp vinegar as a substitute

1 tbsp vegetable oil (plus more for deep frying)

Steps to follow:

Step 1

Pat the halal hot dogs or sausages with a paper towel to ensure the batter sticks properly.

Step 2

Insert wooden skewers into each hot dog lengthwise, leaving enough room at the end to serve as a handle while deep frying.

Step 3

Lightly coat each hot dog or sausage in flour and then set aside.

Step 4: To make the batter

In a large bowl, whisk the dry ingredients together: the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 5:

In a separate bowl, mix the wet ingredients by beating the egg, then mix in the milk and 1 tablespoon of oil.

Then mix the wet ingredients with the dry, and whisk until smooth. The batter should be thick but pourable. If it is too thick, add a tablespoon of milk at a time.

Step 6

Fill a sufuria with vegetable oil of choice and ensure the oil is hot enough. Maintain this temperature for the corn dogs to cook evenly and do not absorb excess oil.

Step 7

Pour the batter into a tall glass, as this makes dipping easier. Dip each floured hot dog into the batter, ensuring it is evenly coated, then immediately place it in the hot oil.

Step 8

Fry 2–3 at a time, turning occasionally, until golden brown (about 3–4 minutes). Then remove and set aside to drain on paper towels.

Serve hot with ketchup, mustard, or spicy mayo. They also pair wonderfully with a side of fries or a simple salad. Enjoy!