Happy Friday! This week, Disney’s Boardwalk Resort celebrated its 25th anniversary! I first stayed at Boardwalk a few years ago but it quickly became one of my favorite resorts. I especially love walking down the boardwalk and grabbing some tasty snacks! So, to celebrate the Boardwalk Inn, I’m excited to share a couple classic boardwalk treats–corn dogs and funnel cakes!
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I always think of corn dogs as the classic food found at fairs, carnivals, or along boardwalks and so I hadn’t really thought about making them at home before. However, they’re both pretty straightforward to make and together they’re a fun summer lunch or dinner!
I made both the corn dogs and the funnel cakes in one afternoon, so I started with the corn dogs and then reused the oil to cook the funnel cakes. To make the corn dogs, first place the oil in a dutch oven or a heavy bottom pot. You’ll want to make sure it’s big enough for your hot dogs to fit. I recommend attaching a candy thermometer to your pot so that you can easily see the temperature of the oil. Heat the oil over medium heat to 350 F.
While the oil is heating, prepare the hot dogs and make the batter. First, insert a popsicle stick lengthwise into each hot dog. Pat the hot dogs down with paper towels to help the batter stick better.
To make the batter, combine the cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl. Add the milk and egg and beat until smooth. Pour the batter into a tall glass, filling about 3/4 fill. This make it easier to dip the hot dogs into the batter.
When the oil is ready, dip a hot dog into the batter, swirling it around as your remove it. Immediately place the hot dog into the oil and cook for 3 minutes, rotating it every so often. Once the golden brown, remove the corn dogs from the pot and place on a paper towel lined plate. Repeat until all the hot dogs are cooked. Depending on the size of your pot, you may be able to cook 2-3 at a time, just make sure not to overcrowd them.
Once they’ve cooled down enough to hold, enjoy with your favorite dipping sauce!
Of course, I had to make a dessert, so the next recipe is for funnel cakes! I love funnel cakes. Any kind of fried batter or dough is tasty, but funnel cakes have a special place in my heart.
If you’re making these right after the corn dogs, you can reuse your oil. Just make sure to scoop out any leftover bits of friend dough from the corn dogs. Heat the oil over medium heat until it reaches 375 F.
While the oil is heating, make the funnel cake batter by whisking together the milk, water, eggs, and vanilla in a medium bowl. Add the sugar, baking powder, and salt and whisk until combined. Add the flour and whisk until smooth.
Transfer the batter to a liquid measuring cup so that it’s easy to pour. When the oil is ready, drizzle about a 1/2 cup of the batter into the oil, making sure to overlap and swirl the lines of batter over each other.
Cook the batter for 2 minutes or until light golden brown. Flip the funnel cake over and cook for another 2 minutes. Remove the funnel cake from the oil, gently shaking off excess oil, and transfer to a plate. Repeat the steps with the remaining batter until all funnel cakes are cooked.
Dust funnel cakes with powdered sugar and enjoy!
I hope these corn dogs and funnel cakes bring a bit of magic to your summer! Enjoy!
Disney’s Boardwalk Corn Dogs and Funnel Cakes
Ingredients
Corn Dogs
- 8 hot dogs
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ¼ cup milk
- 1 large egg
Funnel Cakes
- ½ cup milk
- 1 large eggs
- 2 tablespoons water
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ tablespoon baking powder
- powdered sugar, for dusting
Equipment
- 4 cups vegetable oil, for frying
- dutch oven or heavy bottomed pot
- candy thermometer
- 8 popsicle sticks
Instructions
Corn Dogs
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Place oil in the dutch oven and insert the candy thermometer. Heat the oil over medium heat until it reaches 350 F. Line a plate with paper towels and set aside.
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Insert one popsicle stick lengthwise into each hot dog. Pat the hot dogs dry with paper towels.
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In a medium bowl, combine the cornmeal, flour, sugar, baking powder, salt, and pepper.
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Add the milk and egg and beat until smooth.
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Pour the batter into a tall glass, filling about ¾ full.
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Once the oil is ready, dip a hot dog into the batter, swirling it around in the batter as you remove it. Immediately place the hot dog into the oil and cook for 3 minutes, rotating it every so often.
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Once golden brown, remove the corn dogs from the pot and place on the paper towel lined plate. Let cool briefly before serving.
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Repeat with the remaining hot dogs. Depending on the size of your pot, you may be able to cook 2-3 at a time.
Funnel Cakes
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Place oil in the dutch oven and insert the candy thermometer. Heat the oil over medium heat until it reaches 375 F. If you’ve just made the corn dogs, you can reuse the oil. Just remove any leftover bits of cooked batter from the corn dogs.
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In a medium bowl, whisk together the milk, water, eggs, and vanilla.
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Add the sugar, baking powder, and salt. Whisk until combined.
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Add the flour and whisk until smooth.
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Transfer the batter to a liquid measuring cup so that it’s easy to pour.
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Once the oil is ready, drizzle about a ½ cup of the batter into the oil, making sure to overlap and swirl the lines of batter over each other.
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Cook for 2 minutes or until light golden. Flip the funnel cake over and cook for another 2 minutes.
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Remove funnel cake from the oil, gently shaking off excess oil, and transfer to a plate.
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Repeat steps with remaining batter until all funnel cakes are cooked.
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Dust funnel cakes with powdered sugar and serve.
Recipe Notes
Corn Dog recipe adapted from The Unofficial Disney Parks Cookbook.