Can I use a different oil for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Olive oil is not recommended due to its lower smoke point.

How do I keep the corn dogs warm and crispy for a party?

Place them on a wire rack in a 200°F oven for up to 20 minutes. Avoid covering them with foil, which traps steam and softens the crust.

Can I make the batter ahead of time?

Batter is best used immediately, but you can mix the dry ingredients up to a day in advance. Add the wet ingredients just before frying for optimal texture.

Home / Recipes / american / Corn Dogs

americanMediumnon vegetariannut free

Corn Dogs

RATING

4.6/5(173)

TASTE SCORE

9/10

Golden, crispy cornmeal-battered hot dogs on a stick, just like the state fair. The batter fries up fluffy on the inside and shatteringly crisp on the outside, with a touch of sweetness that hugs the savory frank perfectly. Ready in under 30 minutes.

PREP

15m

COOK

15m

SERVES

2 PIECES

822 cal

SERVINGS

METHOD · 7 STEPS

prep
Pat the hot dogs dry and insert the sticks.
1.Pat each hot dog completely dry with paper towels — the batter won't stick to wet skin.
2.Insert a wooden skewer or popsicle stick into each hot dog, pushing about two-thirds of the way through.
3.Set skewered hot dogs aside on a plate.
TIPDry hot dogs are the secret to batter that doesn't slide off in the oil.
prep
Heat the frying oil.
Pour 4 cups of oil into a deep fryer or heavy-bottomed pot. Heat to 350°F (175°C). Maintain this temperature throughout frying.
TIPUse a deep-fry thermometer — 350°F is the sweet spot. Too cool and the batter soaks up grease; too hot and it burns before cooking through.
mix
Whisk the dry ingredients together.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper until evenly combined.
mix
Mix the wet ingredients and make the batter.
In a separate small bowl, beat the egg and milk together. Pour the wet mixture into the dry ingredients and whisk just until a smooth, thick batter forms. No dry pockets should remain.
TIPDon't overmix — stop whisking the moment the batter comes together to keep the corn dogs tender.
prep
Pour the batter into a tall glass for dipping.
Transfer the batter into a tall drinking glass or jar. This gives you a deep vessel to dip the hot dogs cleanly, coating them fully in one smooth motion.
fry · ~3 min
Coat the hot dogs and fry until golden.
1.Dip one skewered hot dog straight down into the batter-filled glass, completely submerging the dog.
2.Lift straight up, letting excess batter drip off for a second or two.
3.Immediately and carefully lower the battered dog into the 350°F oil, holding the stick.
4.Fry for 2 to 3 minutes, turning gently with tongs, until deep golden brown all over.
5.Transfer to a wire rack set over paper towels to drain.
TIPWork in batches of 2 or 3 — don't crowd the pot or the oil temperature will drop sharply.
serve
Serve the corn dogs hot.
Let the corn dogs cool for 1 to 2 minutes before eating. Serve immediately with ketchup, yellow mustard, or your favorite dipping sauce on the side.
TIPThe sticks will be hot — warn diners, especially kids, before they grab them.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the hot dogs bone-dry with paper towels so the batter adheres without sliding off.
2
Pour the batter into a tall narrow glass for clean, full-immersion dipping.
3
Use a deep-fry thermometer to maintain a steady 350°F oil temperature.
4
Fry in small batches of 2-3 to prevent the oil temperature from dropping.
5
Rest the corn dogs on a wire rack, not paper towels, to keep the crust crisp.
6
Warm the hot dog sticks slightly before inserting to prevent splitting.

RECIPE VARIATIONS