Description
Homemade corn dogs with a crispy, golden-brown batter. A classic fair food, perfect for a fun and delicious treat!
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 2 tablespoons vegetable oil, plus more for frying
- 1 package (8-10) hot dogs, preferably all-beef
- 8–10 wooden skewers
- Optional: Yellow mustard, ketchup, or other condiments for serving
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- Incorporate Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, and 2 tablespoons of vegetable oil.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix.
- Rest the Batter: Cover the bowl with plastic wrap and let the batter rest for at least 15 minutes, or even up to an hour, in the refrigerator.
- Pat Hot Dogs Dry: Remove the hot dogs from their packaging and pat them dry with paper towels.
- Insert Skewers: Insert a wooden skewer into each hot dog, pushing it about halfway through.
- Prepare Frying Oil: Pour enough vegetable oil into a deep pot or Dutch oven to reach a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).
- Coat Hot Dogs: Remove the batter from the refrigerator. One at a time, dip each hot dog into the batter, making sure it’s completely coated. Let any excess batter drip off before carefully placing the coated hot dog into the hot oil.
- Fry Corn Dogs: Fry the corn dogs for 2-3 minutes per side, or until they are golden brown and crispy. Be careful not to overcrowd the pot.
- Remove and Drain: Once the corn dogs are golden brown and crispy, carefully remove them from the oil with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Repeat: Repeat the coating and frying process with the remaining hot dogs and batter.
- Serve Immediately: Serve the corn dogs hot and crispy with your favorite condiments.
Notes
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough batter. Mix until just combined.
- Maintain the Oil Temperature: Use a deep-fry thermometer to ensure the oil stays between 350-375°F (175-190°C).
- Don’t Overcrowd the Pot: Fry in batches to prevent the oil temperature from dropping.
- Drain Excess Oil: Place the fried corn dogs on a wire rack lined with paper towels to drain excess oil.
- Experiment with Flavors: Add a pinch of cayenne pepper to the batter for a little heat, or use different types of hot dogs for a variety of flavors.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Troubleshooting:
- Corn Dogs are Soggy: The oil temperature was likely too low. Make sure the oil is hot enough before adding the corn dogs. Also, avoid overcrowding the pot.
- Batter Doesn’t Stick: Make sure the hot dogs are dry before dipping them in the batter. You can also lightly dust the hot dogs with flour before dipping.
- Corn Dogs are Burning: The oil temperature is too high. Lower the heat and monitor the temperature closely.
- Prep Time: 20 minutes
- Cook Time: 20 minutes