Why We Love This Homemade Corn Dogs Recipe
Even though corn dogs are incredibly popular in New York City, we didn't get a chance to try them during our visit to this iconic American city. However, that didn't stop us from making them at home. A corn dog is a traditional American snack made with a hot dog on a wooden stick, coated in cornmeal batter and deep fried in oil.
The combination of a soft, fluffy cornmeal coating and a juicy hot dog is simply delicious, and the recipe doesn't require any special cooking skills. Here are a few reasons why we think you'll love these homemade corn dogs:
- Crispy outside and juicy inside. The cornmeal batter turns beautifully golden and crispy during frying, while the hot dog stays juicy and tender.
- Ready in just 30 minutes. A fantastic choice for a quick lunch, easy dinner, or delicious snack.
- Simple ingredients. All you need for the batter are all-purpose flour, cornmeal, buttermilk, an egg, vegetable oil, baking powder, and salt.
- Perfect for parties. Corn dogs on sticks are easy to serve and ideal for birthday celebrations, parties, and casual gatherings.
- Loved by kids and adults alike. Serve them with a variety of dipping sauces so everyone can enjoy their favorite combination.
Top 5 tips and tricks
To make sure your homemade corn dogs turn out perfectly shaped, golden brown, and crispy every time, we recommend following these five simple tips.
- Dry the hot dogs thoroughly before dipping. This is one of the most important steps when making homemade corn dogs. If the hot dogs are wet, the batter may slide off during frying. After boiling, pat them completely dry with paper towels before dipping them into the prepared batter.
- Make sure the cornmeal batter is thick enough. The batter should be thick but still runny enough to dip the hot dogs into. When you lift a hot dog out of the glass, an even layer of batter should remain on its surface. If the batter is too thin, add a little all-purpose flour. If it's too thick, stir in one or two tablespoons of buttermilk.
- Use a tall, narrow glass. Instead of dipping the hot dogs into a wide mixing bowl, we recommend using a tall glass. This makes it easier to coat them completely with cornmeal batter while using less batter. It's a simple trick that makes the whole process much easier.
- Maintain the correct oil temperature. We recommend frying corn dogs at approximately 170–180°C (340–355°F). If the oil isn't hot enough, the batter will absorb more oil and become greasy. If it's too hot, the coating will brown too quickly on the outside. For the best results, use a kitchen thermometer. Fry the corn dogs in small batches to prevent the oil temperature from dropping too much.
- Serve immediately after frying. Homemade corn dogs taste best when freshly fried, while the coating is still wonderfully crispy. After frying, place them briefly on paper towels or a wire rack to drain any excess oil. Serve as soon as possible for the best flavor and texture.
Storing
These hot dogs are best enjoyed fresh, but you can also store and reheat for later.
Fridge: If you have any leftovers, let them cool slightly, remove the wooden skewers and transfer to an airtight container. Store in the fridge for up to 2 days. For the best result, reheat the corn dogs in an oven.
How to make Homemade Corn Dogs at home (video)
Check this short video to master this recipe at home.
Next, try these hot dog recipes
- Pigs in a Blanket
- Mini Pigs in a Blanket
- Hot Dog with Sauerkraut and Onion Jam
- Pigs in a Blanket from Scratch
METHOD
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prepare the hot dogs
Prepare the hot dogs. Cut them in half and cook in boiling water for 2 minutes. Drain, pat dry thoroughly, and insert a wooden skewer into each piece.
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wet and dry ingredients
First, combine the wet ingredients. In a small bowl, whisk together the buttermilk, egg, and oil. In a separate large bowl, combine the all-purpose flour and cornmeal. Add the baking powder and salt, and stir to combine.
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prepare the batter
Gradually pour the wet ingredients into the dry ingredients, whisking until you get a smooth, thick batter. Transfer the batter to a tall glass. Dip the hot dogs into the batter one at a time, making sure they are completely coated on all sides.
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fry
Heat the oil in a deep frying pan. Carefully lower the battered hot dogs into the hot oil and fry for a few minutes until golden brown and crispy. Turn them occasionally during frying to ensure they cook evenly on all sides.
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serve
Transfer the fried corn dogs to a plate lined with paper towels to drain excess oil. Serve warm with ketchup and mustard.
