The Best Sourdough Discard Corn Dog Recipe (Plus Frying Tips)
Welcome back to Matt’s Kitchen at Doughn’t Knock It. We usually spend our time coaxing wild flavors out of long-fermented artisan boules, but today, we are taking our sourdough starter straight to the carnival.
Meet the Sourdough Discard Corn Dog.
If you think sourdough is only for crusty bread, you are missing out on its greatest superpower: flavor balancing. A traditional corn dog batter leans heavily into the sweet side. By utilizing unfed sourdough discard in the mix, we introduce a deep, complex tang that cuts right through the sugar and the rich, salty snap of the hot dog. The result is a thick, crispy, golden-brown shell that completely redefines a nostalgic classic.
Tips for Perfect Frying
Deep frying at home can be intimidating, but mastering the corn dog comes down to controlling a few simple variables:
- Nail the Temperature: Your oil must be at a steady 350°F. If it is too hot, the outside will burn before the thick batter cooks through. If it is too cold, the batter will absorb the oil and become incredibly greasy. Keep a thermometer in the pot!
- The Flour Dusting: The biggest mistake people make is dipping a wet hot dog straight out of the package into the batter. The moisture creates a barrier, and the batter will literally blow off the dog in the hot oil. Pat them completely dry with paper towels, then give them a very light dusting of flour. That flour acts like glue for your sourdough batter.
- The Mason Jar Method: Pour your finished, thick batter into a tall drinking glass or a wide-mouth mason jar. This allows you to plunge the skewered hot dog straight down and pull it straight up, giving you that iconic, perfectly smooth shape.
Serving Suggestions
While standard yellow mustard is a classic, these elevated corn dogs deserve a dip upgrade. Serve them alongside a ramekin of our Spicy Maple Stone-Ground Mustard for the ultimate sweet, savory, and spicy bite.
Sourdough Discard Corn Dogs
Equipment
Ingredients
- 1/2 cup Sourdough Discard Unfed
- 1 cup Yellow Cornmeal
- 1 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Fine Sea Salt
- 3/4 cup Buttermilk or Whole Milk
- 1 large Egg
- 2 tbsp Unsalted Butter Melted
- 8 High-Quality Hot Dogs All-beef preferred
- 8 Wooden Skewers
- 2 quarts Neutral Frying Oil Peanut, Canola, or Vegetable
- Extra All-Purpose Flour For dusting the hot dogs
Instructions
- In a large Dutch oven or heavy-bottomed pot, begin heating your frying oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
- In a separate medium bowl, whisk the sourdough discard, buttermilk, egg, and melted butter until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 10 minutes. It should be very thick!
- While the batter rests, insert a wooden skewer into each hot dog, leaving enough room at the bottom for a handle.
- Thoroughly pat each hot dog completely dry with paper towels. Roll each dried hot dog lightly in the extra all-purpose flour, shaking off the excess. This is crucial to make the batter stick!
- Transfer the rested batter into a tall, heavy drinking glass or a mason jar.
- Holding the skewer, dip one hot dog straight down into the glass of batter, twirling it slightly as you pull it straight up to ensure an even, thick coating.
- Immediately and carefully drop the battered corn dog into the 350°F oil. Fry 2 to 3 corn dogs at a time for 3 to 4 minutes, turning them occasionally with tongs until they are deep golden brown on all sides.
- Transfer the fried corn dogs to a wire rack set over paper towels to drain. Serve immediately with your favorite mustards!
Notes
Moisture is the Enemy: If your hot dogs have moisture on the outside, the batter will slide right off in the fryer. Pat them aggressively dry and do not skip the light flour dusting before dipping.
