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Classic Corn Dogs Recipe

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4.9 from 75 reviews

Classic American corn dogs with a crispy, golden cornmeal batter coating juicy hot dogs, deep-fried to perfection. Perfect as a fun snack or casual meal, these homemade corn dogs are easy to make and delicious served with your favorite condiments.

Ingredients

Hot Dogs

  • 6 hot dogs
  • 6 wooden skewers or sticks

Batter

  • 3/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 3/4 cup buttermilk (or regular milk with 1 tablespoon vinegar or lemon juice)

Frying

  • Vegetable oil, for frying

Instructions

  1. Prepare Hot Dogs: Dry the hot dogs thoroughly with paper towels. Insert wooden skewers into the center of each hot dog, about halfway through, ensuring they are securely positioned for easy dipping and frying.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, salt, baking powder, baking soda, and granulated sugar until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, beat the egg and then stir in the buttermilk. If using regular milk, add 1 tablespoon of vinegar or lemon juice to create a buttermilk substitute.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick enough to coat the hot dogs. If too thick, add a little more buttermilk until desired consistency is reached.
  5. Heat Oil: Pour vegetable oil into a deep fryer or a large, deep pot to a depth sufficient to fully submerge the corn dogs. Heat the oil to 350°F (175°C), using a thermometer to maintain accurate temperature throughout frying.
  6. Coat Hot Dogs: Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, covering it completely. Let any excess batter drip back into the bowl.
  7. Fry Corn Dogs: Carefully lower the batter-coated hot dogs into the hot oil. Fry in batches for 2-3 minutes or until the batter is golden brown and crispy.
  8. Drain and Serve: Use a slotted spoon to remove the corn dogs from the oil. Drain on paper towels to remove excess oil. Serve hot with condiments like ketchup, mustard, or mayonnaise.

Notes

  • Make sure the oil temperature stays consistent at 350°F to ensure even cooking and a crispy exterior.
  • If the batter is too thin, the coating may slide off the hot dogs during frying; adjust the buttermilk quantity for the right thickness.
  • Use wooden skewers that are long enough to hold firmly and avoid getting burned while frying.
  • Serve immediately for the best texture and taste.

Find it online: https://crispcharm.com/classic-corn-dogs-recipe/