Homemade Corn Dogs (Print Version)
These homemade corn dogs feature a crispy cornmeal batter coating around juicy hot dogs for a classic fair treat you can easily make at home.
# Ingredients:
→ For the Corn Dog Batter
01 -
3/4 cup yellow cornmeal
02 -
3/4 cup all purpose flour
03 -
1.5 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1 tsp sugar
06 -
1/2 tsp salt
07 -
1/8 tsp nutmeg
08 -
3/4 cup buttermilk
09 -
2 large eggs
→ For the Corn Dogs
10 -
4 hot dogs
11 -
1/4 cup all purpose flour (for rolling)
12 -
Tallow for frying (about 6 cups)*
13 -
Wooden skewer sticks
→ For Serving (Optional)
14 -
Ketchup
15 -
Mustard
# Instructions:
01 -
Preheat the fryer or a deep, heavy pot with tallow or cooking oil to 350°F (175°C). You'll want the oil to be a few inches deep to fully submerge the corn dogs.
02 -
In a medium bowl, whisk together the dry batter ingredients: yellow cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt, and nutmeg until well combined.
03 -
In a separate small bowl, whisk the buttermilk and eggs together until well blended.
04 -
Pour the wet ingredients into the dry ingredients and mix just until no streaks of flour remain. Be careful not to overmix - leave the lumps in the batter for a better texture. Transfer the finished batter to a tall glass or container for easier dipping.
05 -
Insert wooden skewers or sticks into the hot dogs, leaving enough stick to serve as a handle. Roll each hot dog in the 1/4 cup of flour until lightly coated, then shake off any excess flour.
06 -
Dip each floured hot dog into the tall glass of batter, making sure to coat it completely. Immediately place the battered hot dog into the hot oil. Cook only 1-2 corn dogs at a time, depending on your fryer size, to avoid overcrowding and dropping the oil temperature. Fry for about 3 minutes or until the exterior is golden brown.
07 -
Remove the corn dogs from the oil and place on paper towels to drain excess oil. Serve immediately with ketchup and mustard on the side if desired.
# Notes:
01 -
You can substitute regular cooking oil for tallow if preferred.
02 -
Leftover corn dogs can be stored in an airtight container in the refrigerator for up to 5 days.
03 -
To freeze, place fully cooked corn dogs in an airtight container and freeze for up to 2 months.
04 -
To reheat from frozen: microwave for 60 seconds or warm in a 300°F oven for 15 minutes. From thawed: microwave for 30 seconds or warm in a 300°F oven for 10 minutes.