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Perfect Crispy Corn Dogs Recipe

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4.9 from 113 reviews

Classic homemade corn dogs featuring hot dogs coated in a crispy, golden cornmeal batter and deep-fried to perfection. Perfect for a fun snack or casual meal, these corn dogs are easy to make and delicious served with your favorite condiments.

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, for frying

Instructions

  1. Prepare Hot Dogs: Dry the hot dogs thoroughly with paper towels to remove any moisture. Skewer each hot dog with a wooden stick, ensuring the stick is centered and inserted about halfway up the hot dog to provide support during frying.
  2. Make Batter: In a large bowl, whisk together the cornmeal, all-purpose flour, salt, baking powder, baking soda, and sugar until well combined. In a separate bowl, beat the egg and then mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick enough to coat the hot dogs well; add a little more buttermilk if it is too thick.
  3. Heat Oil: Pour vegetable oil into a deep fryer or a large pot, filling it enough so the corn dogs will be fully submerged. Heat the oil to 350°F (175°C), using a thermometer to accurately monitor the temperature for even frying.
  4. Batter the Hot Dogs: Pour the batter into a tall glass to make dipping easier. Dip each skewered hot dog completely into the batter, allowing any excess to drip off before lowering carefully into the hot oil.
  5. Fry Corn Dogs: Fry the corn dogs in batches, ensuring not to overcrowd the pot. Cook each for 2-3 minutes or until they become golden brown and crispy all over.
  6. Drain and Serve: Remove the cooked corn dogs using a slotted spoon and place them on paper towels to drain excess oil. Serve immediately while hot with ketchup, mustard, mayonnaise, or your favorite dipping sauces.

Notes

  • Use fresh oil or strain oil between uses for best flavor and to prevent burning.
  • To make buttermilk substitute, mix 3/4 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes before use.
  • Ensure oil temperature remains steady at 350°F for even cooking; too low will cause soggy batter, too high will burn the outside before heating through.
  • Wooden skewers must be soaked briefly in water to prevent burning during frying (optional).
  • For gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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