Description
Homemade Corn Dogs are a fun and delicious treat that’s perfect for parties, game days, or as a snack for kids. Juicy hot dogs are coated in a golden, crispy cornmeal batter and fried to perfection. With this easy recipe, you can recreate the fairground favorite right in your kitchen!
Ingredients
Scale
- 8 hot dogs
- 8 wooden skewers or popsicle sticks
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon paprika (optional, for flavor)
- 1 cup milk
- 2 large eggs
- 2 tablespoons honey (optional)
- Vegetable oil, for frying
Instructions
- Prepare the Hot Dogs: Pat the hot dogs dry with paper towels to help the batter stick. Insert a wooden skewer into each hot dog, leaving enough of the stick exposed to act as a handle.
- Heat the Oil: In a deep skillet or pot, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- Make the Batter: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and paprika. In a separate bowl, whisk together the milk, eggs, and honey. Gradually pour the wet ingredients into the dry ingredients, mixing until smooth and thick.
- Coat the Hot Dogs: Pour the batter into a tall glass or jar for easy dipping. Dip each hot dog into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.
- Fry the Corn Dogs: Carefully place the coated hot dogs into the hot oil, a few at a time, and fry for 3-5 minutes or until golden brown, turning occasionally for even cooking.
- Drain and Serve: Remove the corn dogs from the oil using tongs and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining hot dogs.
- Serve: Serve warm with your favorite condiments, such as ketchup, mustard, or honey mustard.
Notes
- For extra flavor, try adding a pinch of cayenne pepper to the batter for a spicy kick.
- Mini corn dogs can be made by cutting the hot dogs into halves or thirds and following the same process.
- To keep the corn dogs warm, place them on a baking sheet in a 200°F (93°C) oven while frying the rest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 corn dog
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: Homemade Corn Dogs