Classic Corn Dogs (Printable Version)

Crispy cornmeal-coated hot dogs on sticks, fried until golden brown and served with classic condiments.

# What You Need:

→ Corn Dogs

01 - 8 hot dogs
02 - 8 wooden popsicle sticks or bamboo skewers

→ Sweet Cornmeal Batter

03 - 1 cup (120 g) yellow cornmeal
04 - 1 cup (125 g) all-purpose flour
05 - 1/4 cup (50 g) granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1 tablespoon vegetable oil

→ For Frying

11 - 6 cups vegetable oil for deep frying

# How to Make:

01 - Pat hot dogs completely dry with paper towels. Insert wooden stick into each hot dog, pushing about two-thirds of the way through to create a secure handle.
02 - Pour vegetable oil into deep fryer or large heavy pot. Heat to 350°F over medium-high heat. Maintain temperature throughout frying process.
03 - Whisk together cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl until thoroughly combined.
04 - Beat milk, eggs, and vegetable oil in a separate bowl. Pour wet ingredients into dry mixture and whisk until smooth and thickened. Transfer batter to a tall glass for easier dipping.
05 - Dip each hot dog into batter, rotating to coat completely. Allow excess batter to drip briefly for even coverage.
06 - Carefully lower battered hot dogs into hot oil. Fry 2-3 at a time for 3-4 minutes, turning occasionally, until deep golden brown and crisp. Remove with tongs and drain on paper towel-lined plate.
07 - Serve immediately while hot and crispy. Accompany with yellow mustard, ketchup, or sweet relish if desired.

# Expert Tips:

01 -
  • The batter stays crispy even after cooling, so you can make them ahead for parties without that sad soggy texture
  • Something magical happens when you combine sweet cornmeal with savory hot dogs, it's the ultimate comfort food that transports you back to childhood fairs and summer evenings
02 -
  • The first time I made these, my batter slid right off in the oil because my hot dogs weren't dry enough, so really pat them down thoroughly
  • If the oil is too hot, the outside burns before the inside cooks, but too cool and they turn out greasy and heavy
03 -
  • Add a pinch of cayenne or paprika to the batter for a subtle kick that complements the sweetness
  • Set up a dipping station with three bowls, one for batter, one for extra cornmeal if you want extra crunch, and a clean plate for the finished corn dogs
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