Can you still make corndog batter without baking soda or powder?

You can make corndog batter without baking soda or powder, but it won't be as fluffy or crispy.

Here's why:

* Baking soda and powder are leaveners: They create air pockets in the batter, making the corndogs light and fluffy.

* Without leaveners, the batter will be denser: This can lead to tough, chewy corndogs.

Here are some alternatives to baking soda and powder:

* Self-rising cornmeal: This already contains leavening agents.

* Add an egg: Eggs add structure and some fluffiness to the batter.

* Use a lighter batter: A thinner batter will cook more evenly and produce a crispier crust.

* Fry at a lower temperature: This will give the batter time to cook through without becoming too dense.

Ultimately, the best way to make corndog batter is with baking soda or powder. It's the most reliable method for achieving a delicious, crispy, and fluffy corndog. But if you don't have them on hand, the alternatives listed above can still produce a decent result.