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Homemade Corn Dogs

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These homemade corn dogs are crispy on the outside, fluffy on the inside, and packed with nostalgic county fair flavor. Perfect for a fun weekend lunch or party snack.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 corn dogs
  • Category: Snack
  • Method: Frying
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 8 hot dogs
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk (or buttermilk)
  • Oil for frying (vegetable, canola, or peanut)
  • 8 wooden skewers or sticks

Instructions

  1. Insert wooden sticks into hot dogs, leaving enough for a handle, and pat them dry.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
  3. Add egg and milk to dry ingredients and mix until a smooth, thick batter forms.
  4. Heat oil in a deep pot or fryer to 350°F (175°C).
  5. Dip each hot dog into the batter, ensuring it’s fully coated, then gently place it into the hot oil.
  6. Fry in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes.
  7. Remove with tongs and drain on a paper towel-lined plate.

Notes

  • Pat hot dogs dry to help batter stick better.
  • Try adding paprika or cayenne to the batter for a spicy kick.
  • Mini corn dogs can be made by halving the hot dogs before dipping.
  • Store leftovers in the fridge up to 3 days and reheat in oven or air fryer at 350°F for 10 minutes.
  • Frozen corn dogs can be reheated straight from the freezer in oven or air fryer.

Nutrition

Find it online: https://elladishes.com/homemade-corn-dogs/