Homemade Corn Dogs

Name: Homemade Corn Dogs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups All-Purpose Flour; 1 cup Cornmeal; ¼ cup Granulated Sugar; 2 tsp Baking Powder; 1 tsp Salt; 1 cup Milk; 1 whole Egg; 2 tbsp Vegetable Oil; 8 pieces Hot Dogs; 4 cups Vegetable Oil for Frying

AMERICAN·NON-VEGSource

Crispy, golden corn dogs made from scratch with a perfectly seasoned batter.

35m4Servings

Nutrition

930kcal

19gProtein

109gCarbs

47gFat

Ingredients

CORN DOG BATTER

All-Purpose Flour

1½ cups

Cornmeal

1 cup

Granulated Sugar

¼ cup

Baking Powder

2 tsp

Salt

1 tsp

Milk

1 cup

Egg

1 whole

Vegetable Oil

2 tbsp

CORN DOGS

Hot Dogs

8 pieces

Vegetable Oil for Frying

4 cups

Equipment

Skewers

Instructions

1Prepare the Batter

10m

Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.

Add Wet Ingredients

In a separate bowl, whisk together the milk, egg, and 2 tablespoons of vegetable oil. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.

2Prepare the Hot Dogs

Insert Skewers

Pat the hot dogs dry with paper towels. Insert a wooden skewer into the end of each hot dog, pushing it about halfway up.

3Fry the Corn Dogs

15m

Heat the Oil

Pour about 3-4 cups of vegetable oil into a deep pot or Dutch oven, ensuring there's enough depth to fully submerge the corn dogs. Heat the oil to 350°F (175°C) over medium-high heat. Use a thermometer to monitor the temperature.

Coat and Fry

Dip each skewered hot dog into the batter, ensuring it's fully coated. Let any excess batter drip off for a second. Carefully place the battered hot dog into the hot oil. Fry 2-3 corn dogs at a time, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.

Drain and Serve

Remove the corn dogs from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining hot dogs and batter. Serve hot.

Tips

Ensure your oil is at the correct temperature before frying; too cool and the batter will be greasy, too hot and it will burn before cooking through.

For extra crispy corn dogs, you can double-dip them in the batter after the first fry, letting the first coat set for a minute before dipping again.

Serve with your favorite condiments like ketchup, mustard, or relish.

Cook it with RecipeOwl

Scaled servings, grocery list, and step-by-step mode in the app.

Get RecipeOwl