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Corn Dog Bites

A fried snack of frankfurter pieces coated in cornmeal batter.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Corn Dog Bites

Ingredients

Directions

Make the batter

  1. Combine flour, baking powder, salt, cornmeal, and sugar.

  2. Stir in bacon drippings.

  3. Combine egg, buttermilk, and baking soda, then stir into the flour mixture.

Prepare and fry

  1. Cut each frank into 10 pieces.

  2. Dip franks into batter, coating completely.

  3. Fry in 4 inches of hot oil at 375°F until golden, turning once.

  4. Drain on paper towel.

Serve

  1. Serve immediately with desired condiments.

Nutrition, whole recipe (rough)

893Calories
30 gProtein
31 gFat
120 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Bacon1 slice cooked (8g)43
Salt1 tsp (6g)0
Drippingnot in our table0
Frankfurternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + buttermilktop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All purpose flour
Provides the main structure of the batter as it sets around the franks.
Baking powder
Releases gas in the batter, helping it puff and turn light as it fries.
Yellow cornmeal
Adds a gritty, crisp texture and corn flavor to the coating.
Buttermilk
Adds moisture and tang, and reacts with the baking soda to aid rising.
Baking soda
Reacts with the acidic buttermilk to produce gas that lightens the batter.
Egg
Binds the batter and helps it cling evenly to the franks.

The step that matters

Fry in hot oil at 375°F. If the oil is too cool, the batter absorbs grease and turns heavy and soggy; if it is too hot, the outside browns before the coating sets. Steady heat gives a crisp, golden coating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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