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The Ultimate Crispy Homemade Corn Dogs: Easy Recipe for Fairground Flavor

Close-up of a perfectly fried, crispy corn dog with a crunchy, textured golden-brown exterior on a wooden stick.
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Make classic, crispy corn dogs at home using this simple recipe. This buttermilk cornmeal batter fries up golden brown, delivering authentic fairground taste for a fun family dinner or game day snack.

Ingredients

Scale
  • 8 standard hot dogs or sausages
  • 8 wooden skewers or popsicle sticks
  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 teaspoon honey (optional, for slight sweetness)
  • Vegetable oil, for frying (about 3 inches deep in a pot)

Instructions

  1. Prepare the hot dogs: Pat the hot dogs dry with paper towels. Insert one wooden skewer firmly into the center of the bottom of each hot dog. Set aside.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. Mix the wet ingredients: In a separate medium bowl, whisk the egg, buttermilk, milk, and honey (if using) until combined.
  4. Combine the batter: Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix; a few small lumps are acceptable. The batter should be thick enough to coat the hot dogs well.
  5. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a thermometer to monitor the temperature.
  6. Dip and fry: Working one at a time, hold a hot dog by the stick and dip it completely into the batter, allowing excess batter to drip off briefly.
  7. Carefully lower the battered hot dog into the hot oil, ensuring the stick stays clear of the oil. Fry 2 to 3 corn dogs at a time to avoid overcrowding the pot and dropping the oil temperature.
  8. Fry for 3 to 4 minutes, turning occasionally, until the batter is deep golden brown and crispy on all sides.
  9. Remove the corn dogs from the oil using tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  10. Serve immediately with your preferred condiments.

Notes

  • For mini corn dog bites, cut the hot dogs in half before skewering and reduce the frying time slightly.
  • If you prefer not to deep fry, you can bake these at 400°F (200°C) for 15-20 minutes, turning halfway, but the texture will be less crispy.
  • For best results when frying, keep the oil temperature steady at 375°F (190°C). If the oil is too cool, the batter will absorb too much oil and become greasy.
  • Consider using this recipe as part of your weekly meal planning for a fun family dinner.

Nutrition

Find it online: https://delicerecipe.com/crispy-homemade-corn-dogs-easy-recipe/