Crunchy Spiral Corndogs

Crunchy Spiral Corndogs


  • 20 pieces cocktail hotdogs
  • 1/2 cup MAYA All-Purpose Flour for dredging
  • 1 pack MAYA Original “Fluffy n’ Tasty” Hotcake Mix 200g
  • 1/3 cup MAYA Cornstarch
  • ¼ cup corn meal
  • ½ teaspoon salt
  • ¾ cup water
  • 1 piece egg beaten
  • Japanese breadcrumbs for coating
  • Enough oil for frying
  • 20 pieces wooden sticks barbecue sticks


  • Skewer hotdogs on wooden sticks. Use a knife to cut through the hotdogs diagonally, creating at least 1/4 to 1/2-inch segments. Gently separate the segments to get that spiral look.
  • Dredge skewered spiral hotdogs in flour then shake off any excess. Set aside.
  • In a bowl, combine hotcake mix, cornstarch, corn meal, salt, water and egg. Stir until
  • well combined.
  • Transfer batter mixture into a tall glass or container to dip the skewered hotdogs easily.
  • Dip the floured skewered hotdogs into the batter. Make sure to adjust the segments
  • as you coat them because they tend to lose their spiral
  • shape. Allow any excess batter to drip off then drizzle with Japanese breadcrumbs until completely covered.
  • Deep-fry corndogs in very hot oil until golden brown.
  • Best served with ketchup and yellow mustard.


You may use different types and sizes of hotdogs or sausages. The size of the wooden skewer will depend on the size and type of hotdog used.
Yield: 20 servings
Prep time: 15-20 minutes
Cook time: 30-40 minutes

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