Inspired by McDonald’s McGriddle, this breakfasty corn dog has the winning sweet-savory combination of juicy breakfast sausage links dipped in a maple syrup–cornmeal batter and deep-fried to golden brown perfection. Serve extra maple syrup on the side for dunking.
Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe.
Candy-apple craft sticks give these breakfast corn dogs an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, use 6-inch wood skewers or wood coffee-stirrers instead.
Game plan: The fried corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through.
This recipe was featured as part of our Make Your Own Corn Dogs project.
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