Homemade Yoguis — Waffle Dogs Recipe

Versión en Español

Yoguis, or waffle dogs, are hot dog sausages on sticks dipped in a sweet waffle batter and cooked in a long waffle iron, or fried, until golden and crisp. They take 15 minutes of preparation plus 15 minutes of cooking and serve 4 people.

A fun mix of hot dogs and waffles, they are a creative way to enjoy a classic snack, ideal for an afternoon treat, a party appetizer, or a children’s birthday.

How to Make Yoguis (Waffle Dogs)?

Yoguis combine hot dogs and waffles: the sausages are dipped in waffle batter and cooked in a long waffle iron, or fried, until golden and crisp. They are very easy and fun to make.

Nutritional Information

Each serving of yoguis contains approximately 450 kcal, 12 g of protein, 25 g of total fat (8 g of saturated fat), 40 mg of cholesterol, 40 g of carbohydrates (5 g of sugars), and 900 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Yoguis Recipe

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 4 people

Ingredients

• 6 hot dog sausages
• 2 tablespoons of oil
• 1 cup of all purpose flour
• 1 cup of whole milk
• 1 egg
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of baking powder
• Vegetable oil, for frying (optional)

Instructions

1. In a large bowl, combine the sifted flour, the sugar, the baking powder, and the salt, stir, then add the egg, milk, and oil and mix until you have a smooth, creamy batter of medium thickness.

2. Push each sausage onto a skewer and dip it in the waffle batter, turning gently until completely coated. If using a waffle iron, lay the coated sausages in it and cook until golden and crisp, about 5 to 7 minutes depending on the iron, then lift out carefully onto paper towels.

3. Without a waffle iron, fry the yoguis in a large pan with vegetable oil at 150 C (302 F) until golden. Serve right away, on their own or with mayonnaise, mustard, and ketchup.

Additional Tips

Dry the sausages

Pat the sausages dry with paper towels before skewering and dipping. It helps the batter stick.

Use a tall glass

Pour the batter into a tall, narrow glass so you can dip each sausage in one go for an even coating.

Fry at a low temperature

If frying, keep the oil around 150 C so the batter cooks through and crisps before it browns too much.

Frequently Asked Questions (FAQs)

1. What is the difference between a waffle dog and a corn dog?

They are similar, but the batter differs. A waffle dog, or yogui, uses a soft waffle or pancake batter, while a corn dog uses a cornmeal batter, which is denser and tastes of corn.

2. Why fry them at a low temperature?

At about 150 C the batter cooks through and turns crisp before the outside browns too much. Hotter oil can burn the outside and leave the inside raw.

3. How do I know the batter has the right consistency?

It should be creamy and medium thick. Too thin and it drips off the sausage; too thick and the yogui is heavy. Add a spoonful of flour if it is too runny.

4. Can I make them without a waffle iron?

Yes. Fry them in a large pan with vegetable oil. They will not have the waffle pattern, but the flavor and fun stay the same.

What Are Yoguis?

In Chile, yoguis are sausages on sticks cooked in waffle batter, a popular snack at fairs, food trucks, and children’s parties. They are a local cousin of the American corn dog.

Waffle Batter

Waffle batter is similar to pancake batter but a little thicker. Waffles have roots in medieval European cooking and became especially associated with Belgium.

Did You Know?

Yoguis are a favorite at Chilean food fairs, often sold alongside churros and salchipapas, and dipped in the same sauces as a completo.

Recommended

• Homemade Salchipapas Recipe
• Chilean Completo Recipe
• Chilean Gorda Completa Recipe
• Chilean Berlines Recipe