Homemade Corn Dogs Recipe
This fun and easy homemade Corn Dogs recipe makes the most delicious, crispy bites every time. Perfect for parties, game day snacks, or a family treat, this recipe brings the classic fairground favorite right into your kitchen.
Ingredients
- 6 hot dogs
- 6 wooden skewers or sticks
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 large egg
- ¾ cup buttermilk or use regular milk with a tablespoon of vinegar or lemon juice added
- Vegetable oil for frying
Instructions
- Start by drying the hot dogs with paper towels. Skewer the hot dogs with wooden sticks, making sure they're centered and the stick goes about halfway up the hot dog.6 hot dogs, 6 wooden skewers or sticks
- In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and then mix in the buttermilk.¾ cup yellow cornmeal, ¾ cup all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, 1 tablespoon granulated sugar, 1 large egg, ¾ cup buttermilk
- Stir in the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it's too thick, you can add a little more buttermilk.
- Pour the vegetable oil into a deep fryer or large pot, ensuring there's enough oil to completely submerge the corn dogs. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature, as accurate heat is crucial for cooking them perfectly.Vegetable oil
- Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it's completely coated. Let the excess batter drip off for a moment, then carefully lower it into the hot oil.
- Fry the corn dogs in batches, if necessary, to avoid overcrowding, for about 2-3 minutes or until they're golden brown and crispy.
- Once cooked, remove the corn dogs from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.
- Serve your corn dogs hot with your favorite condiments like ketchup, mustard, or mayonnaise.
Notes
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- Hot Dogs: Any kind of hot dog or even link sausages would work for this recipe. Pork, beef, chicken, or vegetarian.
- Dry Your Dogs: Make sure the hot dogs are very dry before dipping them in the batter. Any moisture can cause the batter to slip off.
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- Avoid Over-mixing: When combining your wet and dry ingredients, mix just until they are combined. Over-mixing can make the batter tough.
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- Temperature: Keep the oil at a consistent 350°F (175°C). Too hot, and the outsides will burn before the insides cook; too cool, and the batter will absorb too much oil and become soggy.
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- Cooking in Batches: Don’t overcrowd the fryer or pot. Cooking in batches ensures that each corn dog cooks evenly and the temperature of the oil stays consistent.
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- Customize Your Batter: Feel free to add spices like paprika or garlic powder to the batter for extra flavor.
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- Test Your Oil: If you don’t have a thermometer, you can test the oil temperature by dropping a small amount of batter into it. If it sizzles and comes up to the surface, it’s ready.
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- Make Ahead: You can prepare and fry corn dogs ahead of time and reheat them in the oven at 350°F until they are hot and crispy again. It's a great way to serve them fresh without last-minute frying.
Storage and Reheating Instructions
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- Cool Completely: Before storing any leftover corn dogs, make sure they're completely cooled.
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- Refrigerate: Place the cooled corn dogs in an airtight container or wrap them tightly in aluminum foil. They will keep in the refrigerator for up to three days.
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- Freeze: For longer storage, wrap each corn dog individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to two months. When you’re ready to eat them, there’s no need to thaw; just reheat directly in the oven.
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- Reheating: To revive the crispy texture, reheat leftover corn dogs in the oven or air fryer at 350°F (175°C) until they're heated through and crispy again. Avoid microwaving as it can make them soggy.
Nutrition
Calories: 281kcalCarbohydrates: 38gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 51mgSodium: 488mgPotassium: 197mgFiber: 2gSugar: 4gVitamin A: 89IUVitamin C: 0.05mgCalcium: 63mgIron: 3mg
Tried this recipe?Let us know how it was!