Corn Dogs
A classic American fair food favorite! Juicy hot dogs are coated in a slightly sweet cornmeal batter and fried to a perfect golden brown. They're surprisingly easy to make at home and always a hit with kids and adults.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Hot Dogs
- b.Pat the hot dogs completely dry with paper towels. This is a crucial step to help the batter adhere.
- c.Insert a wooden skewer into the end of each hot dog, pushing it about halfway through for a secure handle.
- 2
Step 2
- a.Make the Batter
- b.In a large bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, salt, and black pepper.
- c.In a separate small bowl, lightly beat the egg and then whisk in the buttermilk.
- d.Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until just combined. A few small lumps are perfectly fine; do not overmix.
- e.For easy dipping, pour the batter into a tall, sturdy drinking glass, filling it about three-quarters full.
- 3
Step 3
- a.Heat the Frying Oil
- b.Pour about 3-4 inches of vegetable oil into a heavy-bottomed pot or Dutch oven.
- c.Heat the oil over medium-high heat until a deep-fry or candy thermometer registers 350°F (175°C). Maintaining this temperature is key for a crispy, non-greasy result.
- 4
Step 4
- a.Dip and Fry the Corn Dogs
- b.Holding a skewered hot dog, dip it into the batter in the tall glass. Turn the hot dog to ensure it's fully and evenly coated.
- c.Lift it straight out, allowing any excess batter to drip off for a few seconds.
- d.Immediately and carefully lower the battered hot dog into the hot oil. Fry in batches of 2-3 to avoid overcrowding the pot, which can lower the oil temperature.
- e.Fry for 3-4 minutes, turning occasionally with tongs, until the batter is a deep, even golden brown.
- f.Remove the cooked corn dogs from the oil and place them on a wire rack set over a baking sheet to drain excess oil and stay crispy.
- 5
Step 5
- a.Serve
- b.Let the corn dogs cool for a minute before serving. Serve hot with your favorite dipping sauces like ketchup and mustard.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your oil temperature is stable at 350°F (175°C). Too low and they'll be greasy; too high and the outside will burn before the hot dog is heated through.
- 2Patting the hot dogs completely dry is the most important step for ensuring the batter sticks properly.
- 3Don't overmix the batter. A few lumps are okay and contribute to a lighter, fluffier coating.
- 4Let the batter rest for 5-10 minutes before dipping. This allows the flour to hydrate and can result in a smoother coating.
- 5For mini corn dogs, use cocktail wieners and toothpick skewers. Reduce frying time to 2-3 minutes.
- 6Keep cooked corn dogs warm in a 200°F (95°C) oven on a wire rack while you fry the remaining batches.
Adapt it for your goals.
Spicy Corn Dogs
Add 1/2 teaspoon of cayenne pepper or 1 finely minced jalapeño to the dry ingredients for a spicy kick.
Cheesy Corn DogsCheesy Corn Dogs
Use cheese-filled hot dogs or roll the hot dog in a slice of American cheese before dipping it in the batter.
Sweet Honey BatterSweet Honey Batter
Reduce the sugar to 2 tablespoons and add 2 tablespoons of honey to the wet ingredients for a different kind of sweetness.
Whole Wheat Corn DogsWhole Wheat Corn Dogs
Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and a bit of extra fiber.
Why this is on our healthy list.
Source of Protein
The hot dogs and egg in this recipe provide protein, which is essential for building and repairing tissues, including muscle.
Provides Quick Energy
The carbohydrates from the cornmeal and flour in the batter are a primary source of energy for the body, making this a filling and satisfying snack.
Frequently asked questions
A serving of two homemade corn dogs contains approximately 650-750 calories, depending on the size of the hot dogs and the amount of oil absorbed during frying.