Description
Homemade Corn Dogs are a classic fairground treat made easy with a crispy cornmeal batter coating juicy hot dogs, deep-fried to golden perfection. Perfect as a fun snack or party appetizer, this recipe yields 12 delicious, golden-brown corn dogs with a slightly sweet and savory taste.
Ingredients
Scale
Batter
- 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 (whole milk can be used as a substitute)
- 1 Tablespoon vegetable oil
- 1 Tablespoon honey
Hot Dogs and Coating
- 12 hot dogs
- 12 corn dog sticks or wooden skewers
- 1/4 cup cornstarch (for coating hot dogs)
- Vegetable oil (for frying, about 3 to 4 inches in a pot)
Instructions
- Heat the oil: Add 3 to 4 inches of vegetable oil to a large pot and heat over medium heat until the oil reaches 350 degrees F, which is perfect for deep-frying.
- Prepare the batter: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well. Then add the beaten egg, buttermilk, vegetable oil, and honey. Stir everything together until the batter is smooth and slightly thicker than pancake batter.
- Prepare the hot dogs: Remove hot dogs from their packaging and pat them dry thoroughly with paper towels to ensure the batter sticks well. Insert one skewer or wooden stick into each hot dog lengthwise. Lightly coat each hot dog with cornstarch which helps the batter adhere better during frying.
- Batter and fry the corn dogs: Pour the prepared batter into a tall glass. Holding a hot dog by its skewer, dip it into the batter ensuring it is fully coated. Slowly lift it out, letting any excess batter drip back into the glass. Immediately place the battered hot dog into the hot oil. Fry the corn dogs for 2 to 3 minutes, turning occasionally to brown all sides evenly until golden brown. Remove and place on paper towels to drain excess oil. Repeat this process for all hot dogs.
Notes
- Make sure the oil is fully heated to 350°F before frying to ensure a crispy exterior without excessive oil absorption.
- Drying the hot dogs before coating is key for batter adhesion.
- Use a tall glass to make dipping the hot dogs in batter easier and less messy.
- Monitor the frying process closely to avoid burning and ensure even cooking.
- These corn dogs are best served hot but can be kept warm in an oven at low heat if needed.
