Description
Crispy homemade corn dogs deliver fair-style nostalgia with golden-brown perfection. Juicy hot dogs enveloped in sweet cornmeal batter create classic comfort that delights all ages.
Ingredients
Scale
Main Protein:
- 12 Hot dogs
Dry Ingredients:
- 3/4 cup Yellow cornmeal
- 3/4 cup All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1 tablespoon Sugar
Wet Ingredients and Additional Items:
- 1 Egg, lightly beaten
- 3/4 cup Buttermilk
- 2 teaspoons Vegetable oil
- 2 tablespoons Honey
- 2 quarts (7.6 liters) Oil, for frying
- 12 wooden skewers
Instructions
- Prepare a deep pot and heat vegetable oil to a precise 350°F (175°C), ensuring an optimal frying temperature for crispy corn dogs.
- In a spacious mixing bowl, thoroughly combine dry ingredients including cornmeal, flour, sugar, salt, and baking powder, creating a uniform dry mixture.
- Whisk together buttermilk, egg, honey, and vegetable oil, then gently fold into the dry ingredients until a smooth, lump-free batter forms. Allow the batter to rest and thicken for 10 minutes.
- Insert wooden skewers into hot dogs, making sure they are securely and evenly positioned for easy handling during coating and frying.
- Dunk each skewered hot dog into the prepared batter, rotating and tilting to achieve a complete, thick, and even coating that will create a crisp exterior.
- Carefully lower the batter-covered hot dogs into the hot oil, maintaining a consistent temperature. Fry for 2-3 minutes, rotating occasionally to ensure uniform golden-brown coloration.
- Extract corn dogs from the oil using tongs, allowing excess oil to drip off. Transfer to a paper towel-lined plate to absorb remaining oil and maintain crispiness. Serve immediately while hot and crunchy.
Notes
- Choose high-quality hot dogs for the best flavor and texture in your homemade corn dogs.
- Maintain consistent oil temperature around 350F to ensure even cooking and crispy exterior without burning.
- For gluten-free options, substitute all-purpose flour with gluten-free flour blend or almond flour to accommodate dietary restrictions.
- Pat hot dogs dry before battering to help the coating adhere more effectively and create a crunchier shell.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Lunch, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg