Corn Dogs Classic American (Printable version)

Juicy hot dogs in sweet cornmeal batter, deep-fried golden and served on a stick.

# What You'll Need:

→ Hot Dogs

01 - 8 beef hot dogs
02 - 8 wooden sticks (popsicle or bamboo skewers)

→ Batter

03 - 1 cup yellow cornmeal (120 g)
04 - 1 cup all-purpose flour (125 g)
05 - 1/4 cup granulated sugar (50 g)
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk (240 ml)
09 - 2 large eggs
10 - 1 tablespoon vegetable oil

→ For Frying

11 - 6 cups vegetable oil for deep frying

# How to Make:

01 - Pat the hot dogs dry with paper towels and insert a wooden stick into each, leaving enough stick exposed to serve as a handle.
02 - Heat vegetable oil in a deep fryer or large, deep pot to 350°F (180°C).
03 - In a large bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until combined.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil together until smooth, then pour into dry ingredients and whisk until batter is smooth and thick.
05 - Pour batter into a tall glass to facilitate easy dipping of hot dogs.
06 - Dip each prepared hot dog into the batter, turning to ensure a complete, even coating.
07 - Carefully immerse battered hot dogs into the hot oil, frying 2 to 3 at a time. Cook for 3 to 4 minutes, turning as necessary, until evenly golden brown.
08 - Remove corn dogs using tongs and drain on paper towels. Serve immediately, optionally with ketchup and mustard.

# Expert Advice:

01 -
  • They're ridiculously easy to make at home, and somehow taste even better than the carnival version.
  • There's something deeply satisfying about watching that batter transform into a crunchy golden coat in seconds.
  • Kids and adults alike will fight over the last one, and you'll love having an impressive finger food that feels like a treat.
02 -
  • Wet hot dogs and batter simply do not work together—those paper towels are your secret weapon to prevent steam and sogginess.
  • The batter should be thick enough to cling but thin enough to flow; if it seems too heavy after mixing, add milk one tablespoon at a time until it cooperates.
  • Oil temperature is everything; use a thermometer and trust it more than your instincts, because it's impossible to judge by sight alone.
03 -
  • For extra crunch, add an extra 2 tablespoons of cornmeal to the batter mix, though you might need to add a touch more milk to keep it pourable.
  • If your batter seems to be sliding off the hot dogs, let it rest for 5 minutes and it'll thicken up just enough to grip better during dipping.
  • Vegetable oil, peanut oil, and canola oil all work beautifully; just avoid olive oil, which has a lower smoke point and will taste bitter.
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