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Easy, Crispy Homemade Corn Dogs

Close-up of a perfectly crispy, golden brown homemade corn dogs on a white serving dish.
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Make classic, crispy corn dogs at home with this easy recipe. This batter yields a golden, crunchy coating around a juicy hot dog, perfect for game days or a fun family dinner.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 12 hot dogs (all-beef recommended)
  • Wooden skewers or lollipop sticks
  • Vegetable oil, for frying

Instructions

  1. Pat the hot dogs completely dry with paper towels. Insert a wooden skewer into the center of each hot dog, leaving enough stick exposed to hold. Set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. In a separate medium bowl, whisk the egg, buttermilk, milk, honey, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix; a few small lumps are acceptable.
  5. Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 375 degrees F (190 degrees C). Use a thermometer to monitor the temperature.
  6. Dip one skewered hot dog into the batter, ensuring it is fully coated. Allow excess batter to drip off briefly.
  7. Carefully lower the battered hot dog into the hot oil, turning gently to cook evenly on all sides. Work in batches of 2 or 3 to avoid overcrowding the pot and lowering the oil temperature.
  8. Fry for 3 to 4 minutes, turning occasionally, until the corn dog is deep golden brown and crispy.
  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 favorite condiments. If you are planning meals ahead, remember that good meal planning makes weeknight cooking simpler.

Notes

  • For extra crispy corn dogs, chill the skewered, battered hot dogs in the refrigerator for 15 minutes before frying.
  • If you are interested in alternatives to deep frying, you can bake these at 400 degrees F (200 degrees C) for 15-20 minutes, flipping halfway, though the texture will be less crispy than frying.
  • These pair well with dipping sauces like mustard or ketchup. If you are looking into structured eating, consider how this recipe fits into a keto meal plan delivery if you substitute ingredients slightly.
  • Follow us on Pinterest for more fun recipes from Sophia!

Nutrition

Find it online: https://kitchenuser.net/easy-crispy-homemade-corn-dogs/