Corn Dogs – Classic American Corn Dogs from the Air Fryer

Preparation

1. 01

   pat dry and skewer

   Pat the hot dogs well dry with kitchen paper. Soak the wooden skewers in water for 10 minutes, then thread each hot dog lengthways through the centre so that approx. 4 cm of handle protrudes at the top.

2. 02

   mix batter and leave to rest

   Combine the cornmeal, flour, baking powder, sugar, salt and paprika powder in a bowl. Add the beaten egg and cold milk and stir with a spoon into a thick, sticky batter (consistency like thick pancake batter – it should cling to the spoon). Leave to rest for 5 minutes.

3. 03

   Preheat the air fryer

   Preheat the air fryer to 180 °C (approx. 3 minutes). Pour the batter into a tall, narrow container (e.g. a tall glass) so that the hot dogs can be fully submerged.

4. 04

   coat and place in basket

   Dip each hot dog into the batter by the skewer, coat evenly and let excess batter drip off briefly. Place the coated hot dogs side by side in the air fryer basket with a little space between them (do not let them touch). Lightly spray the tops with oil.

5. 05

   cook and turn

   Cook at 180 °C for 7 minutes. Then carefully turn each corn dog, lightly spray with oil again and cook for a further 6–7 minutes, until the batter is evenly golden and crispy.

6. 06

   rest and serve

   Remove the corn dogs from the air fryer, leave to rest for 2 minutes and serve immediately.