Homemade Corn Dogs Easy Method (Print-Friendly Version)
Crispy, golden corn dogs with a sweet cornmeal coating—simple to make and family-friendly.
# Ingredients:
→ Dry Ingredients
01 -
130 grams yellow cornmeal
02 -
125 grams all-purpose flour
03 -
25 grams granulated sugar
04 -
8 grams baking powder
05 -
3 grams salt
→ Wet Ingredients
06 -
240 milliliters buttermilk, plus up to 45 milliliters extra if needed for batter consistency
07 -
1 large egg
08 -
30 milliliters honey
09 -
30 milliliters vegetable oil, divided
→ For Frying and Assembly
10 -
1.9 liters vegetable oil, for deep frying
11 -
10 hot dogs, thoroughly patted dry
12 -
10 wooden sticks
# Steps:
01 -
In a large mixing bowl, combine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk until evenly blended.
02 -
Incorporate buttermilk, egg, honey, and 2 tablespoons of vegetable oil into the dry mixture. Whisk until a smooth batter forms.
03 -
Allow the prepared cornmeal batter to rest at room temperature for 10 minutes.
04 -
Pour remaining vegetable oil into a wide, deep skillet and heat to 175°C. Line a large plate with paper towels for draining fried corn dogs.
05 -
Thread each hot dog onto a wooden stick, leaving sufficient length at the base for a secure grip. Ensure hot dogs are well dried with paper towels.
06 -
Stir the rested cornmeal batter. The batter should thickly coat a spoon but drip slowly; if too thick, gradually add extra buttermilk one tablespoon at a time until proper consistency is reached.
07 -
Transfer batter to a tall glass, filling the glass about three-quarters full. Dip each hot dog into the batter, rotating to coat evenly. Allow excess batter to drip off.
08 -
Holding the stick, carefully lower each coated hot dog into the hot oil. Fry for 3–5 minutes, turning with tongs until the exterior is golden brown. Work in batches of 2–4 to prevent overcrowding.
09 -
Transfer fried corn dogs to the prepared paper towel-lined plate to remove excess oil. Serve warm, as desired.
# Notes & Tips:
01 -
For best results, ensure hot dogs are thoroughly dry before dipping to help batter adhere evenly.
02 -
Monitor oil temperature closely; frying at a consistent 175°C ensures crisp, evenly cooked corn dogs.