Classic American corn dogs made with hot dogs coated in a crispy, golden cornmeal batter and deep-fried to perfection. Perfect for a fun snack or casual meal, served with your favorite dipping sauces.
Total Time:30 minutes
Yield:6 servings
Ingredients
For the Corn Dogs
6 hot dogs
6 wooden skewers or sticks
For the Batter
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon granulated sugar
1 large egg
3/4 cup buttermilk (or regular milk with 1 tablespoon vinegar or lemon juice added)
For Frying
Vegetable oil, for frying
Instructions
Prepare Hot Dogs: Dry the hot dogs thoroughly with paper towels. Skewer each hot dog with a wooden stick, centering it and pushing the stick about halfway through the hot dog.
Make the Batter: In a large bowl, whisk together the cornmeal, all-purpose flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and stir in the buttermilk. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick enough to coat the hot dogs; if too thick, add a little more buttermilk to reach the correct consistency.
Heat the Oil: Pour vegetable oil into a deep fryer or a large, deep pot so there's enough to fully submerge the corn dogs. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature accurately.
Coat and Fry: Pour the batter into a tall glass for easy dipping. Dip each skewered hot dog into the batter, ensuring it is evenly coated. Allow excess batter to drip off before carefully lowering the coated hot dog into the hot oil. Fry in batches for 2 to 3 minutes until the exterior is golden brown and crispy.
Drain and Serve: Remove the corn dogs from the oil using a slotted spoon, and place them on paper towels to drain excess oil. Serve hot with your favorite condiments such as ketchup, mustard, or mayonnaise.
Notes
Use buttermilk for authentic tanginess; alternatively, make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup milk and letting it sit for 5 minutes.
If the batter is too thin, add a little more cornmeal to thicken it for better coating.
Maintain oil temperature strictly around 350°F to ensure even frying without greasy corn dogs.
Wooden skewers should be soaked in water for 10 minutes prior to prevent burning while frying (optional).
