Corn Dogs

4.41 from 5 votes

Homemade corn dogs are crispy golden on the outside and perfectly cooked on the inside. These are super easy to make at home and the whole family is going to love how they taste!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: American

Keyword: corn dog recipe, corn dogs, homemade corn dogs

Servings: hot dogs

Author: Alyssa Rivers

Ingredients

canola oil for frying
12 hot dogs regular size and thickness
12 hot dog sticks or popsicle sticks, candy sticks, wooden skewers, etc
1 Cup all purpose flour
1 cup cornmeal fine
¼ teaspoon salt
2 Tablespoons granulated sugar
1 Tablespoon baking powder
1 large egg
2 Tablespoon honey
1 cup buttermilk
¼ cup milk

Instructions

Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
Fill a tall drinking glass with batter. Dip the hot dogs all the way in the glass, going straight down and giving it a twirl in the glass. As you remove the hot dog, twirl it around to avoid leaving any air bubbles. If you see any bubbles or bare spots on the hot dog, dip it again.
Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.

Nutrition

QR code

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