Corndog trendy food on the home table for celebrations and picnics

An American Delicacy in Czech Cuisine - How to Make Homemade Corndogs

At first glance, it looks a bit unusual – a sausage on a stick, wrapped in golden batter. Yet this classic American street food is gaining more and more fans here as well. We're talking about the corndog, a simple yet surprisingly delicious treat that combines two beloved elements: a juicy sausage and a crispy corn batter. Why is the corndog so popular not only across the ocean, and how can you make it at home without unnecessary preservatives?

The corndog is essentially an American alternative to a sausage in batter. Its name comes from the combination of "corn" (corn) and "dog" (colloquially used for hot dog), as the main component of the batter is cornmeal, which gives it its distinctive taste and color. In the USA, corndogs are a common part of street festivals, fairs, and sports events – they're sold freshly fried from mobile stands, just as naturally as popcorn or cotton candy. In recent years, however, they're starting to make their way into European kitchens, especially thanks to social media and a growing interest in the global street food scene.

Even though it might seem like an unhealthy fried bomb, the homemade version of the corndog can be surprisingly light and free of unnecessary additives. Just choose quality ingredients – for example, organic sausages with a high meat content, cornmeal from ecological farming, and good oil, ideally with a high smoke point (such as sunflower or canola oil). If you also opt for baking in the oven instead of deep frying, you'll get a tasty snack that the whole family can enjoy.

Step-by-Step Recipe for Homemade Corndogs

Although a corndog might initially seem like something that can only be prepared in a professional kitchen, the opposite is true. Its preparation is easy, quick, and fun – ideal for weekend cooking with children. The key to success is the right batter consistency: it must be thick enough to adhere well to the sausage but not so thick that it's difficult to work with.

Ingredients for 6 to 8 corndogs:

• 6–8 quality sausages or small frankfurters
• 1 cup cornmeal
• 3/4 cup wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk (can also use plant-based)
• skewers or wooden sticks
• oil for frying (or a baking sheet with parchment paper, if baking)

First, prepare the sausages – pat them dry with a paper towel and skewer them. In a bowl, mix the dry ingredients – cornmeal, wheat flour, sugar, baking powder, and salt. In another container, whisk the egg with the milk, then pour into the dry mixture. You will get a thick batter, into which you dip each sausage. It works best if you pour the batter into a tall glass – then simply dip the sausage, and it will coat evenly.

If frying, heat the oil to 170–180 °C and fry the corndogs until golden, about 3–4 minutes. If you prefer baking, preheat the oven to 200 °C and bake on a baking sheet with parchment paper for about 15–20 minutes, until golden.

When serving, don't skimp on sauces – ketchup, mustard, homemade BBQ sauce, or spicy sriracha will add another flavor dimension to the corndog. And what's more – you can also play with the filling itself. Instead of regular sausages, you can use jalapeño sausages, vegan alternatives, or even grilled vegetables. The sky's the limit.

Corndog Becomes a Global Trend

While in the USA, the corndog has a long tradition dating back to the 1940s, its popularity in Europe (including the Czech Republic) is growing primarily thanks to Instagram food bloggers and interest in unconventional street foods. On social media, various "fusion" versions are also appearing – such as Korean corndogs, which are coated in panko breadcrumbs, sprinkled with sugar, and filled with cheese. Although it sounds impractical, it's actually an incredibly addictive combination of sweet, salty, and crispy.

In Czech conditions, people associate corndogs with festivals, food trucks, and hipster bistros, but they're increasingly appearing on home tables as well. They're the perfect snack for celebrations, picnics, or a quick dinner. And besides – kids love them. Perhaps because it reminds them of something between a potato pancake on a stick and an American hot dog.

Interestingly, the corndog also serves as an example of how diverse cuisines can inspire each other. In Korea, for example, rice batter is used instead of corn, in Japan, wasabi is added to the batter, and in Mexico, you can find a version with chili and lime juice. Even Czech cuisine has the potential to embrace the corndog in its own way – with sausages from the farmer's market, wrapped in spelt flour, or with a garlic dip.

Quality Ingredients as a Foundation

When preparing homemade corndogs, it's essential to choose ingredients without unnecessary chemicals and with minimal environmental impact. In regular snack bars, cheap sausages with high salt and additive content are often used, along with batter made from white flour with added stabilizers. However, if you prepare the corndog at home, you have full control over what you eat. And that's a huge advantage nowadays, as more and more people are trying to eat healthily and responsibly.

On the Ferwer e-shop, you can find a wide range of organic ingredients that are perfect for this recipe – such as cornmeal from organic farming, plant-based milks without added sugars, or sustainable plant-based sausage options for a vegan version of the corndog. Such ingredients not only taste great but also respect nature and our bodies.

Therefore, the corndog is more than just a quick snack. It is a story of cultural exchange, creative cooking, and fun in the kitchen. It offers room for experimentation, bringing generations together at the table, and the joy of simple yet honest flavors. Whether you prepare it as a quick dinner for the kids, an unconventional treat for a garden party, or an original snack for friends, one thing is certain – it's hard to stop at just one piece.

As the famous American chef Anthony Bourdain said: "Food is everything. It can be beautiful, it can be ugly, but it should be honest." And that's exactly what a homemade corndog is – simple, straightforward, and above all, honest.