Homemade Corn Dogs
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Homemade Corn Dogs are easy to make from scratch! A simple cornmeal batter gives them a crunchy coating perfect for dipping in ketchup, mustard, or your favorite sauce.
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Fairs, festivals, and now… my kitchen! Nothing beats a hot, crispy corn dog fresh out of the fryer. That golden batter with its perfect crunch, wrapped around a savory hot dog, is pure comfort food.
With this easy homemade recipe, you can have piping hot, delicious corn dogs anytime.
Why I love this recipe
Homemade corn dogs bring all the fair vibes without the long lines! They are crispy, lightly sweet, and fresher than anything I could buy. I get to skip the preservatives and use simple, real ingredients.
Ingredients
- hot dogs – shorter hot dogs will be easier to fit in the frying pan if using a skillet for frying, also very thick hot dogs may not heat all the way through so when possible choose shorter, thinner varieties
- yellow cornmeal – choose finely ground cornmeal when possible, avoid coarse or medium ground varieties for best results
- all-purpose flour, salt, baking powder, baking soda, granulated sugar
- egg – holds the batter together
- buttermilk – adds flavor and moisture to the batter
- vegetable oil – for frying, you can also use canola or peanut oil
When choosing sticks for your corn dogs, be sure not to use pointed skewers that could hurt someone when bitten into, or cut them to create a blunt end. Choosing shorter skewers also makes them easier to fit into a frying pan if you are not using a deep fryer.
Step by step
- Dry the hot dogs with paper towels. Skewer them with wooden sticks, ensuring the sticks are centered and inserted about halfway up each hot dog. Set aside.
- In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar.
- In a separate bowl, beat the egg, then mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should coat the hot dogs well. If it’s too thick, add more buttermilk a tablespoon at a time as needed.
- Pour vegetable oil into a deep fryer or wide high-rimmed skillet, ensuring there’s enough oil to fully submerge the corn dogs.
- Heat the oil to 350°F. Use a thermometer to monitor the temperature.
- 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, then gently lower it into the hot oil.
- Fry the corn dogs in batches if necessary to avoid overcrowding. Cook for about 2–3 minutes or until golden brown and crispy.
- Once cooked, remove the corn dogs from the oil using a slotted spoon. Drain them on paper towels to absorb any excess oil before serving.
How to Keep Corndogs from Cracking
Air bubbles cause corn dogs to crack when frying. To prevent this, use a tall cup to hold the batter and dip the skewered hot dog straight down into the batter, swirl it around to coat, and continue to swirl as you lift it up. If you see gaps or air bubbles in the coated corndog, dip it again to better coat it.
Tips for Best Results
- Pat the hot dogs dry before dipping to help the batter stick.
- Use a tall glass for dipping to make the coating quick and mess-free.
- Keep the oil at 350°F to achieve a golden, crispy exterior.
- Fry in small batches to prevent overcrowding and maintain even cooking.
- Let excess batter drip off before frying for a neater, crunchier finish.
Serving suggestions
Corn dogs are classically served with ketchup or mustard. I like to pair mine with fries, potato fritters, or picnic sides like BLT pasta salad or easy egg salad with bacon.
Storage
Refrigerate leftover homemade corndogs in an airtight container for up to three days. Reheat in the oven at 350°F for 10 minutes or use the air fryer to bring back the crunch.
Homemade corn dogs also freeze well! Wrap each one separately and store them in a freezer bag for a quick meal later. Thaw overnight in the refrigerator and reheat in the oven or air fryer.
If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!
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Homemade Corn Dogs
- Total Time: 30 minutes
- Yield: 6 corn dogs 1x
Description
Bring the fair to your kitchen with these homemade corn dogs! A simple cornmeal batter gives them a crunchy coating perfect for dipping in ketchup, mustard, or your favorite sauce.
Ingredients
- 6 hot dogs
- 6 wooden skewers or sticks
- 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, see note
- vegetable oil, for frying
Instructions
Prep the Hot Dogs
- Start by drying the hot dogs with paper towels. Skewer them with wooden sticks, ensuring the sticks are centered and inserted about halfway up each hot dog.
Prepare the Batter
- In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar.
- In a separate bowl, beat the egg, then mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should coat the hot dogs well. If it’s too thick, add more buttermilk as needed.
Heat the Oil
- Pour vegetable oil into a deep fryer or large pot, ensuring there’s enough oil to fully submerge the corn dogs.
- Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature, as precise heat is crucial for perfect cooking.
Dip and Fry
- 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, then gently lower it into the hot oil.
- Fry the corn dogs in batches if necessary to avoid overcrowding. Cook for about 2–3 minutes or until golden brown and crispy.
Drain
- Once cooked, remove the corn dogs from the oil using a slotted spoon. Drain them on paper towels to absorb any excess oil.
Serve & Enjoy
- Serve your corn dogs hot with your favorite condiments, such as ketchup, mustard, or mayonnaise.
Notes
Instead of buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added. Let sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 328
- Sugar: 3.7 g
- Sodium: 967.1 mg
- Fat: 17.9 g
- Carbohydrates: 30.8 g
- Fiber: 1.7 g
- Protein: 10.4 g
- Cholesterol: 74.4 mg
I used almond milk buttermilk instead of regular. I did like the texture of this recipe, they tasted yummy and I can imagine it would have been better with regular buttermilk. I liked how well the batter stuck to the dogs. And I also made cheese balls with this recipe. I did have to add a little more milk like mentioned.
I’m glad you liked it Keren!
Absolute garbage ass recipe. Just wrecked my 4th of July. Thanks boris!!!
I’m so sorry the recipe did not work for you, especially on a holiday! Can you elaborate about what went wrong? You can email me directly also at [email protected], I’d love to try and help.