Description
These homemade corn dogs are a delicious, crispy treat perfect for snacks or parties. Made with a sweet cornmeal batter and classic hot dogs, they're fried to golden perfection for a crunchy outside and juicy center. This easy recipe yields a classic American fair favorite right in your own kitchen.
Ingredients
For the Batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (plus up to 1-3 tablespoons more for consistency)
- 1 egg
- 2 tablespoons honey
- 2 tablespoons vegetable oil (for batter)
For Frying and Assembly
- 2 quarts vegetable oil (or enough to fill skillet 2-3 inches deep, divided)
- 10 hot dogs (any type, patted dry)
- 10 wooden sticks
Instructions
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until combined evenly.
- Add wet ingredients: Add buttermilk, egg, honey, and 2 tablespoons vegetable oil to the dry mixture. Whisk until the batter is smooth with no lumps.
- Rest batter: Set the bowl aside and let the cornmeal batter rest for 10 minutes to hydrate and thicken slightly.
- Heat oil: While the batter rests, heat the remaining vegetable oil in a large skillet over medium-high heat. The oil should be deep enough (2-3 inches) to fully submerge the corn dogs. Use a candy thermometer to heat oil to 350°F, ensuring the thermometer tip doesn't touch the pan bottom.
- Prepare hot dogs: Thread each hot dog onto a wooden stick, leaving enough space at the bottom for holding. Make sure hot dogs are dry by patting with paper towels.
- Check batter consistency: Stir the rested batter and test its thickness. It should coat a spoon thickly but still drip slowly. If too thick, add buttermilk 1 tablespoon at a time (up to 3 tablespoons), stirring after each addition to achieve desired consistency.
- Batter the hot dogs: Pour batter into a tall glass filling about three-quarters full. Dip each hot dog into the batter, twisting to coat evenly. Let excess batter drip off.
- Fry corn dogs: Hold the stick handle and gently lower the battered hot dog into hot oil, releasing just before fully submerged. Fry for 3-5 minutes, turning with tongs until golden brown on all sides. Transfer cooked corn dog to a paper towel-lined plate. Repeat frying in batches of 2-4 until all corn dogs are cooked.
- Serve: Serve warm as desired, perfect with ketchup, mustard, or your favorite dipping sauce.
Notes
- Maintain oil temperature at 350°F to ensure crispy exterior without sogginess.
- Dry hot dogs thoroughly before dipping to help batter adhere better.
- Resting the batter improves texture and helps it stick well to hot dogs.
- If batter is too thin, add a little more cornmeal to thicken.
- Use a tall glass to easily dip hot dogs and get an even coating.
- Do not overcrowd the skillet when frying to keep oil temperature steady.
