Homemade Corn Dogs with Crispy Cornmeal Batter
Corn dogs are a fair-food favorite: hot dogs on a stick, coated in a sweet cornmeal batter and fried until crisp and puffed. Making them at home takes about 20 minutes and only a few pantry ingredients, and they are always a hit with kids and at game-day parties.
Preparation Steps
Whisk the cornmeal, flour, baking powder, sugar and salt in a bowl. Add the egg and milk and whisk until you have a smooth, thick batter with no lumps.
Pour the batter into a tall glass or jug, which makes it easy to dip the hot dogs all the way.
Pat the frankfurters dry with paper towels and push a skewer lengthwise about three-quarters of the way into each one.
Fill a deep, heavy pan no more than one-third full with oil and heat to 350°F (180°C). If you have no thermometer, a cube of bread should brown in about 30 seconds.
Dip one frankfurter into the batter, twisting it so it is completely coated, and let the excess drip off for a second.
Lower it carefully into the oil and fry for 2 to 3 minutes, turning, until crisp and deep golden. Drain on paper towels and repeat with the rest, frying no more than 2 or 3 at a time.
Serve hot with ketchup and mustard.
Tips & Variations
- Patting the hot dogs dry, or dusting them lightly in flour, helps the batter cling instead of sliding off.
- Try cheese sticks or chicken frankfurters for a variation, and add a pinch of cayenne or smoked paprika to the batter.
- Refrigerate leftovers for up to 3 days and reheat in a 375°F (190°C) oven or air fryer until crisp and hot all the way through.
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