Classic Corn Dogs Delight (Printable)

Juicy hot dogs dipped in sweet cornmeal batter and fried to a golden crisp on a stick.

# What You'll Need:

→ Hot Dogs

01 - 8 hot dogs
02 - 8 wooden sticks (e.g., 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 (1.5 liters) for deep frying

# How-To Steps:

01 - Pat hot dogs dry with paper towels and insert wooden sticks into each, leaving enough stick as handle.
02 - Heat vegetable oil in a deep fryer or large heavy pot to 350°F (180°C).
03 - In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil. Pour wet mixture into dry ingredients and whisk until smooth and thick.
05 - Pour batter into a tall glass for easier dipping.
06 - Dip each hot dog into batter, turning to coat evenly and completely.
07 - Carefully lower battered hot dogs into hot oil. Fry 2 to 3 at a time for 3 to 4 minutes, turning as needed, until golden brown.
08 - Remove corn dogs with tongs and drain on paper towel-lined plate. Serve hot with optional mustard and ketchup.

# Expert Advice:

01 -
  • That golden, crunchy exterior with a surprisingly tender inside feels like food magic but takes barely half an hour.
  • It's one of those dishes that makes people smile before they even taste it—there's joy built right into the stick.
  • Once you nail the batter consistency, you'll realize this is actually easier than most homemade fried foods.
02 -
  • The temperature of your oil matters more than almost anything else—too cool and the batter absorbs oil instead of crisping; too hot and the outside burns before the hot dog heats through.
  • Don't crowd the fryer; frying more than 3 at a time drops the oil temperature and ruins the whole batch.
  • The batter should look like thick, smooth cream, never lumpy or watery—lumps mean uncooked flour in your bite, and too-thin batter slides right off the hot dog.
03 -
  • Soak your wooden sticks in water for 30 minutes beforehand—it prevents charring and makes the whole experience more pleasant.
  • A tall glass filled with batter makes dipping exponentially easier and faster than any other method, and the coating comes out more even every time.
  • If you're making a batch for a crowd, you can fry them fully, let them cool, and reheat them in a 190°C (375°F) oven for 5 minutes to restore crispness.
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