Golden, juicy, and perfectly crunchy – just like the fair!
This easy recipe lets you recreate that classic carnival treat in your own kitchen. With a sweet cornmeal crust hugging tender hot dogs, these corn dogs will transport you straight to summer fairs and festivals.
Why This Recipe Works
Better than frozen – Freshly fried with superior crunch
Customizable – Use your favorite sausages or hot dogs
Kid-approved – Fun to make and even more fun to eat
Party perfect – Great for game day or birthday celebrations
Ingredients
Main Components
- 8 quality hot dogs (or sausages)
- 8 wooden skewers or popsicle sticks
- 4 cups vegetable oil (for frying)
Cornmeal Batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg
- 1 cup whole milk
- 2 tbsp melted butter
For Serving
- Yellow mustard
- Ketchup
- Honey mustard
Step-by-Step Instructions
1. Prep the Hot Dogs
- Pat hot dogs completely dry with paper towels
- Insert wooden sticks about 3/4 of the way into each hot dog
- Set aside on a paper towel-lined plate
2. Make the Batter
- In a large bowl, whisk together:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
- Pepper
- In another bowl, beat:
- Egg
- Milk
- Melted butter
- Pour wet ingredients into dry ingredients
- Stir just until combined (small lumps are okay)
3. Heat the Oil
- Pour oil into a heavy pot or Dutch oven
- Heat to 350°F (use a thermometer)
- Maintain temperature throughout frying
4. Coat and Fry
- Pour batter into a tall drinking glass
- Dip each hot dog, swirling to coat evenly
- Let excess drip off for 2-3 seconds
- Carefully lower into hot oil
- Fry 3-4 at a time (don’t crowd)
- Cook 2-3 minutes until deep golden
- Flip occasionally for even browning
- Drain on wire rack over paper towels
5. Serve Immediately
- Best enjoyed fresh and hot
- Serve with assorted dipping sauces
Pro Tips for Perfect Corn Dogs
Temperature control – Keep oil at steady 350°F
Dry dogs – Moisture prevents batter adhesion
Tall glass trick – Makes coating easier
Don’t overmix – Lumpy batter is okay
Skewer insertion – About 2/3 into the dog
Variations to Try
Spicy version – Add 1 tsp cayenne to batter
Cheesy – Mix 1/2 cup shredded cheddar into batter
Extra sweet – Increase sugar to 3 tbsp
Gourmet – Use bratwurst or smoked sausages
Make-Ahead & Storage
Prep ahead – Batter keeps 2 hours refrigerated
Freezing – Freeze after cooling, then reheat in air fryer
Reheating – 350°F oven or air fryer for 5-7 minutes
Troubleshooting
Batter falling off – Oil not hot enough or dogs weren’t dry
Greasy – Oil temperature too low
Burnt outside – Oil too hot
Dense batter – Overmixed
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F for 15-18 minutes (less crispy)
Q: What’s the best oil for frying?
A: Vegetable, canola, or peanut oil work well
Q: Can I use gluten-free flour?
A: Yes, use 1:1 GF flour blend
Q: How do I know when they’re done?
A: Golden brown color and they’ll float when ready
Final Thoughts
These homemade corn dogs deliver that perfect carnival crunch with none of the mystery ingredients. Whether you’re craving nostalgia or need a fun party food, this recipe delivers every time. The simple batter comes together in minutes, and the results are far superior to anything from the freezer aisle.
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Crispy Homemade Corn Dogs
- Total Time: 30 mins
Description
Bring the fair to your kitchen with these delicious Homemade Corn Dogs! Perfectly crispy on the outside and juicy on the inside, they are sure to be a hit with the whole family.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
8 hot dogs
Wooden skewers
Vegetable oil for frying
Instructions
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, combine the milk and egg. Add the wet ingredients to the dry ingredients and stir until well combined.
Insert a wooden skewer into each hot dog, leaving enough of the skewer exposed to use as a handle.
Heat vegetable oil in a deep pot or fryer to 375°F (190°C).
Pour the batter into a tall glass or jar. Dip each hot dog into the batter, ensuring it is completely coated.
Carefully place the coated hot dogs into the hot oil. Fry until golden brown, about 3-4 minutes, turning occasionally to ensure even cooking.
Remove the corn dogs from the oil and place on paper towels to drain any excess oil.
Serve hot with your favorite condiments and enjoy these classic Homemade Corn Dogs!
