Baked corn dogs with a crunchy pickle slaw
45 min · 22 g protein · 394 cals / serving
Hot dogs wrapped in a soft, golden cornbread dough made with Greek yogurt, baked on sticks until golden and puffy, then dunked in mustard and ketchup the fairground way. A sharp, crunchy quick-pickled slaw on the side cuts right through the richness.
Ingredients
Corn dogs
- 8 reduced-fat beef franks (or turkey franks) reduced fat hot dog, patted dry
- 1/2 cup plus 1 tbsp all-purpose flour
- 1/4 cup plus 1 tbsp cornmeal
- 1 1/2 tsp baking powder
- 1/3 tsp salt
- 2/3 cup nonfat Greek yogurt
- 1/2 egg, beaten, for brushing
To serve
- 2 tbsp yellow mustard
- 2 tbsp ketchup
Pickle slaw
- 8 cups cabbage, finely shredded
- 1 large carrot, grated
- 2 spears reduced sodium dill pickles, chopped
- 2 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1/3 tsp salt
Steps
- Heat the oven to 400°F and line a tray with baking paper. Whisk the flour, cornmeal, baking powder and salt in a bowl, then stir in the yogurt and knead briefly into a soft, slightly sticky dough. Divide into 8 and roll each into a strip about 8 inch long.
- Push a wooden skewer into the end of each hot dog. Wrap a strip of dough around each one in a spiral, pinching the ends so they stay closed, and set them on the tray. Brush with the beaten egg.
- Bake 18–20 minutes, until puffed and golden brown, and the hot dogs are piping hot (165°F). Meanwhile, toss the cabbage, carrot and pickles with the vinegar, sugar and salt and leave to soften.
- Serve the corn dogs hot with mustard and ketchup for dunking and the slaw alongside.
Good to know
Can I use regular hot dogs?
Yes, any fully cooked frank works. Beef franks taste the most classic and are richer, at about 35 instead of 48; turkey franks land close to these reduced-fat ones.
Dough too sticky?
Greek yogurts vary in thickness. Dust your hands and the board with a little flour rather than adding more to the dough, which makes it tough.
Get the kids involved?
Wrapping the spirals is the fun part, and lopsided ones bake just as well.
Per
- Calories
- 110
- Protein
- (23%)
- 6 g
- Fat
- (37%)
- 4 g
- Carbohydrates
- (40%)
- 12 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 358 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1576 kcal goes into the pot and 1499 g of ingredients comes out as about 1435 g of food: 110 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.