With their crispy golden coating that gives way to a cheesy, savoury filling, corndogs are a treat you just can’t get enough of once you’ve tasted them.

Highly popular abroad as a street food, corndogs are now becoming sought-after here, too. But did you know that you can easily make them at home? Yes, the recipe is very easy and the result is super delicious!

All you need are a few simple ingredients, some mini sausages and mozzarella cheese to give them a delicious twist. However, since these need to be deep-fried, this part is best left to adults, as hot oil can splatter while frying.

So, gather your ingredients, get your skewers ready and try out this recipe to enjoy yummy corndogs at home!

Ingredients

• 125g flour
• 10g cornflour
• 1 1/4 teaspoons baking powder
• 1 1/8 teaspoon baking soda
• 22g sugar
• 1/2 teaspoon salt
• 1 egg
• 85ml milk
• 15ml milk
• 1 tablespoon oil
• 1/4 teaspoon lemon juice
• 4 mini sausages
• 4 pieces of mozzarella cheese
• Skewers, for assembling

Method

In a small bowl, mix 15ml milk with the lemon juice. Leave it to stand for 5–10 minutes until it curdles slightly. This makes a simple buttermilk substitute.

Cut the mozzarella into pieces roughly the same size as the mini sausages. Thread the sausages and mozzarella pieces onto skewers. Pat them dry with a paper towel and refrigerate until ready to use.

In a large bowl, combine the flour, cornflour, baking powder, baking soda, sugar and salt. In a separate bowl, whisk together the egg, 85ml milk, prepared buttermilk and oil.

Pour the wet ingredients into the dry ingredients and whisk until just combined to make a thick, smooth batter. Transfer it to a tall glass, if needed, to make dipping easier.

Lightly dust the skewered sausages and cheese with flour, then dip them into the batter, making sure they are evenly coated. Make sure they are well-coated, otherwise the cheese may melt and leak out during frying.

Carefully lower them into hot oil and deep-fry for 3–4 minutes, turning as needed, until the coating is golden brown. Avoid overfrying, as the coating only needs to turn golden.

This recipe makes four corndogs, but you will have some batter left over. You can use it to coat more skewered sausages and cheese to make extra corndogs!

Published in Dawn, Young World, November 14th, 2026