Print

Easy Crispy Homemade Corn Dogs

Four golden brown, crispy corn dogs resting on a white paper towel with a small bowl of mustard in the background.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic carnival-style corn dogs at home using a simple buttermilk batter for a perfectly crispy exterior and a fluffy interior. This recipe is great for game day or family snacks.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 12 hot dogs (all-beef recommended)
  • Wooden skewers or popsicle sticks
  • Vegetable oil, for deep frying

Instructions

  1. Prepare the hot dogs: Pat the hot dogs completely dry with paper towels. Insert a wooden skewer or stick firmly into the center of the cut end of each hot dog. Set aside.
  2. Make the batter: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the egg, buttermilk, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are acceptable. The batter should be thick enough to coat the hot dogs.
  5. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  6. Dip and fry: Hold a skewered hot dog by the stick. Dip it completely into the batter, allowing excess batter to drip off briefly.
  7. Carefully lower the battered hot dog into the hot oil, holding the stick until the batter sets (about 10 seconds), then release. Fry 2 to 3 corn dogs at a time to avoid overcrowding the pot and lowering the oil temperature.
  8. Fry for 3 to 4 minutes, turning occasionally, until the batter is deep golden brown and crispy.
  9. Remove the corn dogs with tongs and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve immediately with your favorite dipping sauces like mustard or ketchup.

Notes

  • For best results, chill the batter for 15 minutes before dipping. This helps the batter adhere better to the hot dogs.
  • If you do not have a deep fryer, you can bake these. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the battered hot dogs on a parchment-lined baking sheet and bake for 15 to 20 minutes, flipping halfway through, until golden brown. They will be less crispy than fried versions.
  • Use all-beef hot dogs for the most traditional flavor.

Nutrition

Find it online: https://whiskdaily.com/easy-crispy-homemade-corn-dogs-recipe/