Description
Crispy and flavorful homemade corn dogs made from a lightly sweetened cornmeal batter that coats juicy hot dogs, then deep-fried to golden perfection. Ideal for a fun snack or party appetizer, this recipe yields 12 perfectly battered corn dogs with a crispy outside and tender bite.
Ingredients
Scale
Batter Ingredients
- 1 ½ cups yellow cornmeal
- 1 ¼ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 cups buttermilk (or whole milk)
- 1 tablespoon vegetable oil
- 1 tablespoon honey
Hot Dogs & Coating
- 12 hot dogs
- 12 corn dog sticks or wooden skewers
- 1/4 cup cornstarch (for coating hot dogs)
Frying
- Vegetable oil (enough for deep frying, approx. 3 to 4 inches in pot)
Instructions
- Heat the Oil: Fill a large pot with 3 to 4 inches of vegetable oil. Heat the oil over medium heat until it reaches 350°F (175°C), the ideal temperature for deep frying corn dogs to ensure a crispy exterior without absorbing too much oil.
- Prepare the Batter: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Add the beaten egg, buttermilk, vegetable oil, and honey. Stir until well combined. The batter should be slightly thicker than pancake batter to properly coat the hot dogs without dripping excessively.
- Prepare the Hot Dogs: Remove hot dogs from their packaging and pat them dry thoroughly with paper towels. Insert one corn dog stick or wooden skewer into each hot dog lengthwise. Lightly rub each hot dog with cornstarch to help the batter adhere better during frying.
- Batter and Fry the Corn Dogs: Pour the batter into a tall drinking glass for easy dipping. Holding a hot dog by its skewer, dip it into the batter, completely coating the hot dog. Slowly lift it out and let excess batter drip back into the glass. Immediately place the battered hot dog into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until all sides are evenly golden brown and crisp.
- Drain and Serve: Remove the corn dog from the oil and place on paper towels to drain excess grease. Repeat the battering and frying process with the remaining hot dogs. Serve warm for best flavor and texture.
Notes
- Make sure hot dogs are dry before coating to ensure batter sticks well.
- Maintain oil temperature at 350°F for crispy, non-greasy corn dogs.
- Use a tall glass for easy dipping and even batter coating.
- Adjust frying time slightly depending on hot dog size to avoid undercooked centers.
- Leftover corn dogs can be reheated in an oven for crispiness.
