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Homemade Corn Dogs Recipe

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4.7 from 88 reviews

Classic American corn dogs featuring juicy hot dogs dipped in a crispy, golden cornmeal batter and fried to perfection. Served on a stick, these crunchy, savory treats are perfect for a fun snack or casual meal.

Ingredients

Hot Dogs

  • 6 hot dogs
  • 6 wooden skewers or sticks

Batter

  • 3/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 3/4 cup buttermilk (or regular milk with 1 tablespoon vinegar or lemon juice added)

For Frying

  • Vegetable oil (enough for deep frying)

Instructions

  1. Prepare the Hot Dogs: Pat dry the hot dogs using paper towels to remove moisture. Insert a wooden skewer into each hot dog, centering it and pushing the stick about halfway through to secure.
  2. Make the Batter: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and add the buttermilk, mixing well. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs; if too thick, add a small amount of buttermilk to adjust consistency.
  3. Heat the Oil: Pour vegetable oil into a deep fryer or a large, deep pot so that the hot dogs can be fully submerged during frying. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature for safety and optimal frying.
  4. Coat the Hot Dogs: Pour the batter into a tall glass or container to facilitate dipping. Dip each skewered hot dog into the batter, ensuring it is completely covered with an even layer. Allow any excess batter to drip off before frying.
  5. Fry the Corn Dogs: Carefully lower the coated hot dogs into the hot oil in batches to avoid overcrowding. Fry for 2 to 3 minutes or until the coating is golden brown and crisp.
  6. Drain and Serve: Remove the corn dogs from the oil with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately while hot with condiments such as ketchup, mustard, or mayonnaise.

Notes

  • Using buttermilk gives the batter a slight tang and helps with texture; if unavailable, regular milk plus lemon juice or vinegar can be used as a substitute.
  • Ensure the oil temperature is maintained at 350°F to get crispy, evenly cooked corn dogs.
  • Do not overcrowd the fryer to avoid temperature drops that will lead to greasy corn dogs.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Wooden skewers can be soaked in water beforehand to prevent burning during frying.

Find it online: https://alinacooks.com/homemade-corn-dogs-recipe/