Bean Batter Corndogs

Bean Batter Corndogs


Yield: 8 corndogs

Nutrition (2 corndogs)

Calories 655;
Fat 41.2g;
Saturated Fat 9.3g;
Trans Fat 1.1g;
Cholesterol 84mg;
Protein 17.5g;
Carbohydrates 53.6g;
Fibre 3.7g;
Sugar 11.7g;
Sodium 1123mg;
Vitamin A 28RE;
Calcium 159mg;
Iron 2.4mg;
canola oil for frying
1 cupyellow cornmeal250 mL
1/4 cupflour60 mL
3 tbspwhite sugar45 mL
1 tbspbaking powder15 mL
1/4 tspsalt1 mL
1 cupbuttermilk250 mL
1 cupwhite kidney beans, puréed250 mL
1egg, beaten1
2 tbspcanola oil30 mL
1/4 cupcornstarch, for dredging60 mL
8all-beef hot dogs8
86" wooden sticks8
Condiments:ketchup, mustard, cheese sauce

A secret ingredient puts a twist on this traditional street food. All-beef wieners, coated in a cornmeal and white bean batter, then deep fried until golden brown.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


  1. In a medium pot, add 4 inches (10 cm) of canola oil, heat to 375°F (190°C).
  2. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt; stir to combine. Add buttermilk, puréed beans, egg, and canola oil; stir until batter is combined.
  3. Place each hot dog on stick. In a shallow bowl add cornstarch. Roll hot dogs in cornstarch and shake off any excess.
  4. Pour batter into a tall glass. Working in batches of 2, dip hot dogs in batter, turning the stick slowly as you remove to ensure batter sticks. Immediately place into oil and cook until batter is golden brown, about 3 to 4 minutes, or until corndog floats. With tongs, remove from oil and transfer to a paper towel-lined plate.
  5. Serve immediately with your choice of condiments.

* The sticks must be wood as they will be deep fried.