Pierogy Corndogs
The ultimate comfort food, Pierogy Corndogs combine the delightful flavors of pierogies and the crispy crunch of corndogs. These easy-to-make bites are perfect for a fun family dinner or a game day snack. Try them tonight for a unique twist on a classic favorite!
Equipment
- Baking Sheet
- Whisk
- Skillet
- Frying Pan
Ingredients
- 1/2 cup all-purpose flour
- 1 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons sugar
- 1 teaspoon onion powder
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup whole milk
Instructions
- Portion out and set aside 1/2 cup of flour on a plate. This will be essential for coating the pierogies before frying.
- Next, bake the pierogies according to the package instructions. Once they’re done, allow them to cool slightly.
- Once cooled, take each pierogie and insert a stick into it. Roll it in the flour, shaking off any excess.
- In a heavy-bottomed saucepan, heat about 5 inches of oil to 350 degrees F over medium-high heat.
- While the oil is heating, grab a large bowl and whisk together the remaining flour, cornmeal, baking powder, baking soda, sugar, and onion powder.
- In a separate bowl, crack 2 large eggs and whisk them until they’re light and frothy. Then, add the buttermilk and whisk until well combined.
- Gradually mix the wet ingredients into the dry ingredients, stirring until everything is just combined.
- Transfer the batter into a tall bowl or glass jar.
- Working in batches of 2 or 3, dip each pierogie into the batter, ensuring it’s fully coated.
- Carefully place the dipped pierogies into the hot oil. Fry them, turning occasionally, until the batter is cooked through and golden-brown all over, about 3 minutes.
- Transfer the finished corndogs to a paper towel-lined plate to drain excess oil.
- Repeat the frying process until all pierogies are cooked.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the uncooked corndogs. Just bread them and place them on a baking sheet to freeze before transferring to a freezer bag.
- Pairing: Serve Pierogy Corndogs with a variety of dips such as mustard, ketchup, or a homemade garlic sauce.
- Cooking Method: Consider air frying them instead of deep frying for a healthier option.
- Variations: Experiment with different fillings for your pierogies, like sauerkraut or mushrooms.