Easy Homemade Corn Dogs Recipe
Make classic fair-style corn dogs at home with a crisp, golden cornmeal batter and juicy hot dogs. Perfect for parties, game day, or a fun family dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 pieces hot dogs standard size
- 8 pieces wooden skewers or Popsicle sticks
- 0.75 cup yellow cornmeal
- 0.75 cup all-purpose flour
- 2 tablespoon granulated sugar adjust to taste
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.75 cup buttermilk whole milk works too
- 1 pieces large egg room temperature
- 1 tablespoon honey optional, adds a hint of sweetness
- 4 cup vegetable oil for frying
Instructions
Preparation Steps
- Insert skewers into hot dogs, leaving a handle. Pat hot dogs dry with paper towels so the batter adheres well.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
- In a separate bowl, whisk buttermilk, egg, and honey. Pour wet ingredients into dry and whisk just until smooth. Let the batter rest for 5 minutes to thicken.
- Heat oil in a deep pot to 350°F. Maintain medium heat to keep the temperature steady.
- Transfer batter to a tall glass. Dip each skewered hot dog straight down into the batter, twisting to coat evenly. Let excess drip off.
- Fry 2 to 3 corn dogs at a time for 3 to 4 minutes, turning occasionally, until deep golden brown. Drain on a rack or paper towels.
- Serve hot with ketchup, mustard, or your favorite dipping sauces.
Notes
Tip: For extra-crispy crust, lightly dust hot dogs with flour before dipping. Keep fried corn dogs warm in a 250°F oven while you finish the batch. Leftovers reheat well in an air fryer at 375°F for 4 to 6 minutes.