Corn Dogs
Corn Dogs are a fun and crispy American snack made by coating hot dogs in a lightly sweet cornmeal batter and deep-frying them to golden perfection — a favorite at fairs, parties, and picnics!
Ingredients
For the Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg – beaten
- 1½ cups buttermilk (or regular milk as substitute)
- 1 tablespoon vegetable oil
- 1 tablespoon honey
For the Corn Dogs:
- 1 package hot dogs (10 count)
- 10 wooden skewers or thick chopsticks
- 2 quarts vegetable oil – for deep frying
Method
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Heat the Oil
- In a deep pot or heavy-bottomed pan, pour in the vegetable oil for deep frying.
- Heat over medium flame until the temperature reaches 350°F (175°C). Use a kitchen thermometer for accuracy.
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Prepare the Batter
- In a large bowl, mix cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In another bowl, whisk together the egg, buttermilk, oil, and honey.
- Pour the wet mixture into the dry ingredients and stir just until combined.
- The batter should be thick, like pancake batter. If too thin, add a bit more flour.
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Prep the Hot Dogs
- Pat each hot dog completely dry with paper towels — this helps the batter stick.
- Insert a wooden skewer or chopstick into each hot dog, stopping before it pierces through.
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Dip and Fry
- Transfer the batter into a tall glass or jar for easier dipping.
- Dip each skewered hot dog into the batter, turning to coat evenly.
- Let excess batter drip off, then carefully place into the hot oil.
- Hold the stick for a couple of seconds to set the batter, then release.
- Fry 2–3 corn dogs at a time for about 2–3 minutes, turning occasionally until golden brown.
-
Drain and Serve
- Remove corn dogs with tongs and place on paper towels to drain excess oil.
- Repeat for remaining corn dogs.
Serving Suggestion
- Serve hot with ketchup, mustard, or cheese sauce.
- Perfect for kids' parties, game nights, or snack cravings.