She Strengthens

Sweet and Savory Breakfast Corn Dogs

Imagine a breakfast treat that combines the sweetness of maple syrup with the savory goodness of breakfast sausage. Sounds like a dream come true? Introducing the Breakfast Corn Dog, a creative twist on the classic corn dog.

The Perfect Combination

Inspired by the iconic McGriddle, this breakfast corn dog features juicy breakfast sausage links dipped in a maple syrup-cornmeal batter and deep-fried to golden brown perfection. Serve with a side of extra maple syrup for dipping, and you’ll be in breakfast heaven.

Special Equipment Needed

To make this recipe, you’ll need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass. You’ll also need candy-apple craft sticks to give your breakfast corn dogs an authentic state-fair feel. If you can’t find them, 6-inch wood skewers or wood coffee-stirrers will work just as well.

Game Plan

The fried corn dogs can be frozen for up to 2 weeks. To reheat, simply place them on a baking sheet and bake in a 350°F oven for 20 minutes, or until heated through.

Ingredients

• 14 small breakfast sausage links (about 12 ounces)
• 2 quarts vegetable oil, for frying
• 14 candy-apple craft sticks
• 1 cup fine- or medium-ground yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons maple syrup, plus more for dipping
• 2 tablespoons granulated sugar

Instructions

Step 1: Prepare the Sausages

Heat the oven to 250°F and arrange a rack in the middle. Cook the sausages according to the package directions, then place them on a paper-towel-lined baking sheet to cool.

Step 2: Prepare the Batter

Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the temperature reaches 360°F on a deep-frying/candy thermometer. Meanwhile, whisk together the cornmeal, flour, baking powder, and salt in a medium bowl. In a large bowl, whisk together the milk, eggs, maple syrup, and sugar until combined and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir until a smooth batter forms.

Step 3: Fry the Corn Dogs

When the oil is ready, dip a sausage into the batter, holding the stick and rotating the sausage as needed until it’s completely covered. Immediately place into the hot oil and fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the breakfast corn dogs to a wire rack on a baking sheet and place in the oven. Repeat with the remaining sausages, working in batches of 4 and refilling the glass with batter as needed.

Step 4: Serve and Enjoy

Serve the breakfast corn dogs immediately with maple syrup for dipping. Your taste buds will thank you!