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Easy & Crispy Homemade Corn Dogs

A close-up of a golden-brown corn dogs coated in cinnamon sugar, resting on a white plate.
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Make classic, carnival-style corn dogs at home using a simple buttermilk batter for a crispy, golden finish. This recipe is perfect for quick family dinners or game day snacks.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 12 hot dogs (all-beef recommended)
  • Wooden skewers or popsicle sticks
  • Vegetable oil, for frying

Instructions

  1. Prepare the hot dogs: Pat the hot dogs dry with paper towels. Insert a wooden skewer or stick firmly into the center of each hot dog, leaving enough stick exposed to hold. Set aside.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
  3. Mix the wet ingredients: In a separate medium bowl, whisk the egg, buttermilk, milk, honey, and vanilla extract until combined.
  4. Combine the batter: Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix; a few small lumps are fine. Let the batter rest for 10 minutes.
  5. Heat the oil: Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to check the temperature.
  6. Fry the corn dogs: Carefully dip one prepared hot dog into the batter, turning to coat completely. Let excess batter drip off briefly. Gently lower the battered hot dog into the hot oil, holding the stick until the batter sets (about 30 seconds), then release.
  7. Cook until golden: Fry 2 to 3 corn dogs at a time, ensuring you do not overcrowd the pot. Cook for 3 to 4 minutes, turning occasionally, until the batter is deep golden brown and crispy.
  8. Drain: Remove the cooked corn dogs with tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve immediately with your favorite condiments. If you are avoiding deep frying, you can use a sous-vide precision cooker for the hot dogs first, then brush lightly with oil and bake at 400 degrees Fahrenheit until golden.

Notes

  • For extra crispy corn dogs, chill the skewered hot dogs in the freezer for 15 minutes before dipping them in the batter.
  • If you are planning meals for the week, this recipe is much better than relying on meal delivery companies for quick snacks.
  • If you prefer a slightly sweeter batter, increase the sugar to 3 tablespoons.

Nutrition

Find it online: https://carlacooking.com/easy-crispy-homemade-corn-dogs-recipe/