Homemade Corn Dogs

This homemade corn dog recipe, with a delicious crispy cornmeal coating, lets you bring the popular carnival treat right to your kitchen.

Course Main Course

Cuisine American

Keyword corn dogs, homemade corn dogs

Prep Time 10

Cook Time 30

Servings

Calories 184kcal

Author Lisa O'Driscoll

Equipment

wooden skewers

Ingredients

4 hot dogs cut into halves
1 cup cornmeal
1/2 cup all-purpose flour
2 tbsp sugar
1/2 tsp baking powder
1/4 salt
1/5 cup milk
1 egg
3-4 cups vegetable oil for frying

Instructions

Poke a wooden skewer into each hot dog half. Pour frying oil into a pan and heat it to about 350-360F.
4 hot dogs
To make the batter, mix the dry ingredients in a large mixing bowl.
1 cup cornmeal, 1/2 cup all-purpose flour, 2 tbsp sugar, 1/2 tsp baking powder, 1/4 salt
Stir in the milk and egg.
1/5 cup milk, 1 egg
Mix the corn dog batter well, then pour it into a glass. Dip each hot dog into the batter while holding it by the skewer. The hot dog should be completely coated with batter.
Transfer the hot dog to the hot oil and fry for 4-5 minutes until the coating on top is a light brown color.
3-4 cups vegetable oil
Use tongs to remove the corn dogs and place them on paper towels to soak up any excess oil. Serve with ketchup and mustard.

Notes

Make sure the batter is thick enough to coat the hot dogs without dripping off too quickly. If it's too thin, you can add a little corn or wheat flour to thicken it up.

Nutrition