Description
Crispy and golden homemade corn dogs made with a tender cornmeal batter, perfectly fried to create a delicious snack or meal favorite. This recipe features a lightly sweetened batter coating juicy hot dogs, ideal for a fun and satisfying treat.
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 (or whole milk)
- 1 Tablespoon vegetable oil
- 1 Tablespoon honey
Hot Dogs & Coating
- 12 hot dogs
- 12 corn dog sticks or wooden skewers
- 1/4 cup corn starch (for coating hot dogs)
- Vegetable oil (for frying, 3 to 4 inches in pot)
Instructions
- Heat the Oil: Fill a large pot with 3 to 4 inches of vegetable oil and heat it over medium heat until it reaches 350°F, the optimal temperature for frying corn dogs to a perfect golden crisp.
- Prepare the Batter: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Stir these dry ingredients together thoroughly. Next, add the beaten egg, buttermilk, vegetable oil, and honey. Mix until the batter becomes smooth and slightly thicker than pancake batter consistency.
- Prepare the Hot Dogs: Remove the hot dogs from their packaging and pat each dry with a paper towel—this helps the batter stick better. Insert a stick or skewer into each hot dog, then lightly coat each with cornstarch to further aid batter adherence during frying.
- Batter and Fry: Pour the batter into a tall glass for easy dipping. Holding a hot dog by its skewer, dip it completely in the batter, coating evenly. Lift slowly and allow excess batter to drip off. Immediately place the dipped hot dog into the hot oil. Fry for 2 to 3 minutes, turning frequently until all sides are a deep golden brown.
- Drain and Serve: Remove the cooked corn dogs from the oil and place them on paper towels to drain excess grease. Repeat the dipping and frying process until all corn dogs are cooked. Serve hot and enjoy!
Notes
- Ensure oil temperature is steady at 350°F for even frying and crispy texture.
- Drying the hot dogs and coating them with cornstarch prevents the batter from sliding off.
- Use a tall glass to make dipping easier and less messy.
- Adjust frying time slightly depending on your stove and pot to avoid undercooked or burnt corn dogs.
- Buttermilk adds a slight tang and tenderness, but whole milk can be substituted if unavailable.
