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Crispy Homemade Corn Dogs

crispy homemade corn dogs - featured image

A quick and easy recipe for crispy, golden corn dogs with a perfectly balanced cornmeal batter, ideal for snacks or parties.

Ingredients

Scale
  • Hot dogs (regular or beef, preferably all-beef)
  • 1 cup (130g) yellow fine-ground cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) whole milk (or almond/oat milk for dairy-free)
  • Vegetable oil (canola or sunflower) for frying
  • Wooden skewers or popsicle sticks

Instructions

  1. Pat hot dogs dry with paper towels. Insert wooden skewers about two-thirds of the way into each hot dog, leaving a handle.
  2. In a medium bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
  3. In a separate small bowl, beat the egg with the milk. Pour wet ingredients into dry and whisk until smooth and thick, no lumps. Add more milk if too thick.
  4. Pour at least 3 inches of vegetable oil into a pot or deep fryer. Heat to 350°F (175°C).
  5. Pour batter into a tall glass. Dip each skewered hot dog into the batter, coating fully. Let excess drip off.
  6. Fry battered hot dogs in batches of 3-4 until golden brown and crispy, about 3-4 minutes, turning occasionally.
  7. Remove with tongs and drain on a wire rack lined with paper towels.
  8. Serve warm immediately or within 10 minutes with mustard, ketchup, or favorite dipping sauce.

Notes

Keep batter thick enough to cling well; pat hot dogs dry before dipping; maintain oil temperature at 350°F to avoid greasy or burnt corn dogs; fry in small batches to keep oil temperature steady; wooden skewers preferred over metal to avoid burns; if batter thickens during frying, whisk in a splash of milk.

Nutrition

Keywords: corn dogs, homemade corn dogs, crispy corn dogs, snack recipe, fried snacks, party food