Homemade Corn Dogs Recipe
This fun and easy homemade Corn Dogs recipe makes the most delicious, crispy bites every time. Perfect for parties, game day snacks, or a family treat, this recipe brings the classic fairground favorite right into your kitchen.
Why You Will Love Making Corn Dogs
There are plenty of reasons to try your hand at making corn dogs at home. Here are a few that might convince you:
- Full Control Over Ingredients: When you make corn dogs at home, you get to choose the quality and type of hot dogs and other ingredients, ensuring a healthier and tastier result.
- Customizable: You can adapt the recipe to suit dietary needs or personal tastes, e.g. gluten-free or vegetarian versions.
- Fun Cooking Project: It’s a great way to involve kids or friends in cooking, making for a fun and engaging activity.
- Cost-Effective: Homemade corn dogs are significantly cheaper than fair or store-bought ones.
- Freshness and Flavor: Nothing beats the taste of freshly fried, crispy corn dogs right out of the fryer.
- Perfect for Any Occasion: Whether it’s a backyard BBQ, a birthday party, or just a snack, corn dogs are always a hit.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Homemade Corn Dogs with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Follow these steps to get perfect, golden brown corn dogs every time.
Prepare the Hot Dogs
Start by drying the hot dogs with paper towels. This helps the batter stick better. Skewer each hot dog with a wooden stick, making sure the stick goes about halfway up the hot dog. This makes them easier to dip and fry later.
Mix the Batter
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, salt, baking powder, and granulated sugar. In a separate bowl, beat one large egg and mix in the buttermilk. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it’s too thick, add a little more buttermilk or milk until it reaches the desired consistency.
Fry the Corn Dogs
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Check the temperature with a thermometer to make sure it’s right. Pour the batter into a tall glass to make dipping easier. Dip each skewered hot dog into the batter, ensuring it’s completely coated, then let the excess batter drip off. Carefully lower the corn dogs into the hot oil and fry them in batches for about 2-3 minutes or until they’re golden brown and crispy.
Drain and Serve
Once cooked, remove the corn dogs from the oil using a slotted spoon and drain on paper towels. Serve hot with your favorite condiments like ketchup and mustard. Enjoy!
Recipe Notes and Expert Tips
Here are some tips and tricks to help you make perfect corn dogs:
- Hot Dogs: Any kind of hot dog or even link sausages would work for this recipe. Pork, beef, chicken, or vegetarian.
- Dry Your Dogs: Make sure the hot dogs are very dry before dipping them in the batter. Any moisture can cause the batter to slip off.
- Avoid Over-mixing: When combining your wet and dry ingredients, mix just until they are combined. Over-mixing can make the batter tough.
- Temperature: Keep the oil at a consistent 350°F (175°C). Too hot, and the outsides will burn before the insides cook; too cool, and the batter will absorb too much oil and become soggy.
- Cooking in Batches: Don’t overcrowd the fryer or pot. Cooking in batches ensures that each corn dog cooks evenly and the temperature of the oil stays consistent.
- Customize Your Batter: Feel free to add spices like paprika or garlic powder to the batter for extra flavor.
- Test Your Oil: If you don’t have a thermometer, you can test the oil temperature by dropping a small amount of batter into it. If it sizzles and comes up to the surface, it’s ready.
- Make Ahead: You can prepare and fry corn dogs ahead of time and reheat them in the oven at 350°F until they are hot and crispy again. It’s a great way to serve them fresh without last-minute frying.
How to Store Leftover Corn Dogs
If you find yourself with extra corn dogs, storing them properly keeps them as delicious as when you first made them. Here’s how:
- Cool Completely: Before storing any leftover corn dogs, make sure they’re completely cooled.
- Refrigerate: Place the cooled corn dogs in an airtight container or wrap them tightly in aluminum foil. They will keep in the refrigerator for up to three days.
- Freeze: For longer storage, wrap each corn dog individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to two months. When you’re ready to eat them, there’s no need to thaw; just reheat directly in the oven.
- Reheating: To revive the crispy texture, reheat leftover corn dogs in the oven or air fryer at 350°F (175°C) until they’re heated through and crispy again. Avoid microwaving as it can make them soggy.
Our Top 3 Money Saving Tips for This Recipe
Here are our top three tips to save money while still making a delicious treat:
- Use Leftover Hot Dogs: Homemade corn dogs are a great way to use up any leftover hot dogs from previous meals or barbecues.
- Reuse Oil: You can strain and reuse frying oil several times if it’s stored properly.
- Use Alternative Skewers: If you have them available, use reusable metal skewers instead of buying wooden sticks.
What to Serve with this Homemade Corn Dog Recipe
Here are some great ideas to make a meal out of corn dogs:
Classic Condiments
No corn dog is complete without a dip. Ketchup and mustard are traditional, but why not mix it up? Honey mustard, ranch dressing, or a spicy cheese sauce can add a fun twist. For those who enjoy a little heat, a quick sriracha mayo can be a great addition.
Tasty Side Dishes
Corn dogs go wonderfully with a variety of side dishes. Classic coleslaw, potato salad, or a simple tossed green salad can balance the richness of the fried corn dogs. For something different, try serving them with a corn and black bean salad for a burst of freshness and flavor.
Drinks to Complement
A refreshing beverage is key to rounding out your corn dog meal. For adults, a cold beer is a classic choice that complements the crispy batter perfectly. Lemonade or iced tea are great non-alcoholic options that keep things light and refreshing, especially during warm weather gatherings.
More Appetizer Recipes You Will Love
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- Taco Salad Cups Recipe
- Chick-fil-A Chicken Nuggets Recipe
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Homemade Corn Dogs Recipe
Ingredients
- 6 hot dogs
- 6 wooden skewers or sticks
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 large egg
- ¾ cup buttermilk or use regular milk with a tablespoon of vinegar or lemon juice added
- Vegetable oil for frying
Instructions
- Start by drying the hot dogs with paper towels. Skewer the hot dogs with wooden sticks, making sure they're centered and the stick goes about halfway up the hot dog.6 hot dogs, 6 wooden skewers or sticks
- In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and then mix in the buttermilk.¾ cup yellow cornmeal, ¾ cup all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, 1 tablespoon granulated sugar, 1 large egg, ¾ cup buttermilk
- Stir in the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it's too thick, you can add a little more buttermilk.
- Pour the vegetable oil into a deep fryer or large pot, ensuring there's enough oil to completely submerge the corn dogs. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature, as accurate heat is crucial for cooking them perfectly.Vegetable oil
- Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it's completely coated. Let the excess batter drip off for a moment, then carefully lower it into the hot oil.
- Fry the corn dogs in batches, if necessary, to avoid overcrowding, for about 2-3 minutes or until they're golden brown and crispy.
- Once cooked, remove the corn dogs from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.
- Serve your corn dogs hot with your favorite condiments like ketchup, mustard, or mayonnaise.
Notes
- Hot Dogs: Any kind of hot dog or even link sausages would work for this recipe. Pork, beef, chicken, or vegetarian.
- Dry Your Dogs: Make sure the hot dogs are very dry before dipping them in the batter. Any moisture can cause the batter to slip off.
- Avoid Over-mixing: When combining your wet and dry ingredients, mix just until they are combined. Over-mixing can make the batter tough.
- Temperature: Keep the oil at a consistent 350°F (175°C). Too hot, and the outsides will burn before the insides cook; too cool, and the batter will absorb too much oil and become soggy.
- Cooking in Batches: Don’t overcrowd the fryer or pot. Cooking in batches ensures that each corn dog cooks evenly and the temperature of the oil stays consistent.
- Customize Your Batter: Feel free to add spices like paprika or garlic powder to the batter for extra flavor.
- Test Your Oil: If you don’t have a thermometer, you can test the oil temperature by dropping a small amount of batter into it. If it sizzles and comes up to the surface, it’s ready.
- Make Ahead: You can prepare and fry corn dogs ahead of time and reheat them in the oven at 350°F until they are hot and crispy again. It’s a great way to serve them fresh without last-minute frying.
Storage and Reheating Instructions
- Cool Completely: Before storing any leftover corn dogs, make sure they’re completely cooled.
- Refrigerate: Place the cooled corn dogs in an airtight container or wrap them tightly in aluminum foil. They will keep in the refrigerator for up to three days.
- Freeze: For longer storage, wrap each corn dog individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to two months. When you’re ready to eat them, there’s no need to thaw; just reheat directly in the oven.
- Reheating: To revive the crispy texture, reheat leftover corn dogs in the oven or air fryer at 350°F (175°C) until they’re heated through and crispy again. Avoid microwaving as it can make them soggy.
