Recipe: Spicy Corndogs


We're hoping that with your help, we've created the best corndog recipe ever! Your initial recipe requests and suggestions along the way resulted in this... We've stuck sweetcorn and jalapeños into the batter to make it fresh and spicy. We also used kosher beef hot dogs as suggested by you guys. Let us know what you think!


  • 200 g sweetcorn
  • 2 spring onions
  • 50 g pickled red jalapeños
  • 100 g fresh coriander
  • 1 egg
  • 350 ml buttermilk
  • 6 beef hotdogs
  • 6 skewers
  • 100 g cornflour
  • 2000 ml groundnut oil
  • 4 tbsp mayonnaise
  • 1 lime
  • 150 g plain flour
  • 150 g polenta
  • 1 tsp baking powder, heaped
  • 2 tsp salt
Make the batter

Step 1

Make The Batter

Stir the flour, polenta, baking powder and salt together in a bowl. Crack in the egg.

Add the buttermilk

Step 2

Add The Buttermilk

Add the buttermilk to the batter and stir well.

Blitz the batter flavouring

Step 3

Blitz The Batter Flavouring

Slice the top and tail from the spring onions. Drain the sweetcorn and add to a small food processor with the jalapeños, spring onions and half of the coriander, stalks and leaves.

Stir in the paste

Step 4

Stir In The Paste

Blitz to a paste and mix into the bowl of dry ingredients along with the buttermilk and egg.

Transfer the batter

Step 5

Transfer The Batter

Transfer the mixture to a tall glass.

Skewer the hotdogs

Step 6

Skewer The Hotdogs

Skewer a hot dog onto each stick and roll them around on a plate of cornflour.

Dunk and fry the dogs

Step 7

Dunk And Fry The Dogs

Heat the oil in a deep fat fryer to a temperature of 180°C. Dunk the hotdog into the glass of batter and then lower straight down into the hot oil to fry for 4-5 minutes, until golden brown. You’ll need to cook just a few at a time.

Make the dip

Step 8

Make The Dip

Chop the rest of the fresh coriander and mix into the mayonnaise with the zest from the lime.

Drain the dogs

Step 9

Drain The Dogs

Once golden brown, drain the corndogs on kitchen paper.

Serve and enjoy!

Step 10

Serve And Enjoy!

Serve with plenty of the lime and coriander dip. Makes 6



These were awesome, may have overdone the coriander as they turned out green but tasty nonetheless! Also made the biggest kitchen mess of my life - pro tip: always use someone else's kitchen then run away.


Try to put pine nuts in the coating will make it extra crispy and the nutty smell is amazing


I was watching the video and thinking to myself "wait... that doesn't look like polenta... and this thing doesn't look like corn flour either...", and then after a quick Wikipedia search: "In the United States, very finely ground cornmeal is also referred to as corn flour. However, the word cornflour denotes cornstarch in the United Kingdom, where cornmeal is known as polenta and finely ground corn flour (for making bread or tortillas) is known as maize flour." That explains everything!


This may sound a bit weird, but iv loved this combo. Quick and easy make, this is a good way to use those left over from last nights cook out. I hope you enjoy!


This is the final part of our latest stretching ingredients set, and is super quick (as well as cheap). Serve up in batches to friends so they can marvel at how good and economical you're cooking is.

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