Classic Corn Dogs (Printer-friendly)

Juicy hot dogs in sweet cornmeal batter, fried until golden and crunchy

# What You Need:

→ For the Corn Dogs

01 - 8 hot dogs
02 - 8 wooden sticks (popsicle or bamboo skewers)

→ For the Batter

03 - 1 cup yellow cornmeal (120 g)
04 - 1 cup all-purpose flour (125 g)
05 - 1/4 cup granulated sugar (50 g)
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk (240 ml)
09 - 2 large eggs
10 - 1 tablespoon vegetable oil

→ For Frying

11 - 6 cups vegetable oil (1.5 liters)

# How to Make It:

01 - Pat the hot dogs dry with paper towels and insert a wooden stick into each, leaving enough stick as a handle.
02 - Heat the oil in a deep fryer or large, deep pot to 350°F (180°C).
03 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
04 - In a separate bowl, beat milk, eggs, and vegetable oil. Pour into the dry ingredients and whisk until smooth and thick.
05 - Pour the batter into a tall glass for easy dipping.
06 - Dip each hot dog into the batter, turning to coat completely.
07 - Carefully lower the battered hot dog into the hot oil. Fry 2–3 at a time for 3–4 minutes, turning as needed, until golden brown.
08 - Remove with tongs and drain on a paper towel-lined plate. Serve hot, with ketchup and mustard if desired.

# Cooking Tips:

01 -
  • The sweet corn batter creates that perfect crunch you remember from fairgrounds but better
  • You control what goes inside, from quality hot dogs to exactly how golden they get
  • They come together faster than you can drive to any carnival and wait in line
02 -
  • If your batter slides right off the hot dog, the meat was not dry enough or the batter is too thin, so add another tablespoon of cornmeal to thicken it
  • The oil temperature drops dramatically when you add multiple corn dogs, so give it time to recover between batches or they will turn out greasy
03 -
  • Add a teaspoon of paprika or garlic powder to your batter for extra depth of flavor
  • Let the battered hot dogs rest for 30 seconds before frying to help the coating set slightly and cling better
Go back