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Homestyle Corn Dogs Recipe

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4.6 from 116 reviews

Classic homemade corn dogs featuring juicy hot dogs coated in a crispy, slightly sweet cornmeal batter and fried to golden perfection. Perfect for a fun snack or casual meal, served with your favorite dipping sauces.

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 added)

For Frying

  • Vegetable oil, for frying

Instructions

  1. Prepare the hot dogs: Dry the hot dogs thoroughly using paper towels. Insert wooden skewers or sticks into each hot dog, centering the stick and pushing it about halfway through to ensure stability.
  2. Make the batter: In a large bowl, whisk together the cornmeal, all-purpose flour, salt, baking powder, baking soda, and granulated sugar. In a separate bowl, beat the egg and add the buttermilk, mixing well. Pour the wet ingredients into the dry ingredients and stir just until combined to form a thick batter. If the batter is too thick to coat properly, add a little more buttermilk to loosen it.
  3. Heat the oil: Pour vegetable oil into a deep fryer or a large, deep pot, enough to fully submerge the corn dogs. Heat the oil to 350°F (175°C), using a thermometer to maintain an accurate temperature.
  4. Batter and fry the corn dogs: Pour the batter into a tall glass for easy dipping. Dip each skewered hot dog into the batter, coating it entirely, and allow any excess to drip off. Carefully lower each coated hot dog into the hot oil. Fry in batches if necessary for about 2-3 minutes or until the batter is golden brown and crispy.
  5. Drain and serve: Remove the cooked corn dogs from the oil with a slotted spoon and place them on paper towels to absorb excess oil. Serve immediately while hot with your favorite condiments like ketchup, mustard, or mayonnaise.

Notes

  • Ensure oil temperature stays consistent around 350°F for even cooking and a crispy crust.
  • If buttermilk is not available, substitute with regular milk plus 1 tablespoon vinegar or lemon juice per 3/4 cup milk to mimic buttermilk.
  • Do not overcrowd the fryer to maintain oil temperature and crispiness.
  • Use fresh vegetable oil for best flavor and safety when frying.
  • Skewering the hot dogs properly helps hold the batter and makes handling easier during frying.

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