Corn dog Recipe
American · Main course · 25 min total
A classic American fair food featuring a hot dog dipped in a sweet cornmeal batter and deep-fried to golden perfection. This homemade version is easy to make and tastes just like the carnival favorite.
15
min prep
min prep
10
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 8 hot dogs
- 8 wooden skewers
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons vegetable oil, plus more for frying
- 1 tablespoon honey (optional)
Instructions
- Pat hot dogs dry with paper towels. Insert a wooden skewer into each hot dog, leaving about 2 inches exposed for a handle.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together egg, buttermilk, 2 tablespoons vegetable oil, and honey (if using). Pour wet ingredients into dry ingredients and stir until just combined. Batter should be thick but pourable; if too thick, add a tablespoon of buttermilk.
- Pour oil into a deep pot or deep fryer to a depth of 3 inches. Heat to 350°F (175°C).
- Pour the batter into a tall glass or a narrow deep container (like a pint glass) for easy dipping.
- Dip each hot dog into the batter, turning to coat evenly. Allow excess batter to drip off.
- Carefully place the battered hot dog into the hot oil. Fry in batches, turning occasionally, until golden brown, about 3-4 minutes.
- Remove with tongs and drain on paper towels. Serve immediately with ketchup, mustard, or your favorite condiments.
Tips
- For extra crispy corn dogs, let the battered hot dogs rest for 2 minutes before frying.
- If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
- Keep fried corn dogs warm in a 200°F oven while frying the rest.
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