Classic Corn Dogs on Stick

Bring the fun of the fairground to your kitchen with these homemade Corn Dogs. This classic American treat features juicy hot dogs enveloped in a sweet and crispy cornmeal batter, fried to golden-brown perfection. Served on a stick, they are the ultimate nostalgic snack that's surprisingly easy to make and guaranteed to be a hit with everyone.

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The secret to a great corn dog lies in the batter. This recipe strikes the perfect balance with yellow cornmeal for that signature texture and a touch of sugar for sweetness, creating a thick coating that clings to the hot dog and fries up beautifully crisp.

Ingredients

• For the Corn Dogs
• 8 hot dogs
• 8 wooden sticks (e.g., popsicle or bamboo skewers)
• For the Batter
• 1 cup (120 g) yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240 ml) whole milk
• 2 large eggs
• 1 tablespoon vegetable oil
• For Frying
• 1.5 liters (6 cups) vegetable oil, for deep frying

Instructions

Step 1

Pat the hot dogs dry with paper towels and insert a wooden stick into each, leaving enough stick as a handle.

Step 2

Heat the oil in a deep fryer or large, deep pot to 180°C (350°F).

Step 3

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Step 4

In a separate bowl, beat milk, eggs, and vegetable oil. Pour into the dry ingredients and whisk until smooth and thick.

Step 5

Pour the batter into a tall glass for easy dipping.

Step 6

Dip each hot dog into the batter, turning to coat completely.

Step 7

Carefully lower the battered hot dog into the hot oil. Fry 2–3 at a time for 3–4 minutes, turning as needed, until golden brown.

Step 8

Remove with tongs and drain on a paper towel-lined plate.

Step 9

Serve hot, with ketchup and mustard if desired.

Zusatztipps für die Zubereitung

If the batter seems too thick to coat the hot dogs smoothly, whisk in an additional tablespoon of milk at a time until you reach the desired consistency.

Varianten und Anpassungen

Feel free to substitute the standard hot dogs with turkey or veggie dogs to suit your dietary needs. For an even crunchier crust, you can add 2 extra tablespoons of cornmeal to the batter mixture.

Serviervorschläge

These corn dogs are best served immediately while hot and crispy. Offer them with a selection of classic condiments like yellow mustard, ketchup, or a sweet pickle relish for dipping.

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Whether for a backyard barbecue, a kids' party, or simply a fun weeknight dinner, these homemade corn dogs deliver a delicious taste of nostalgia. Enjoy every crispy, savory bite!

Recipe Questions & Answers

→ What type of oil works best for frying corn dogs?

Vegetable oil, canola oil, or peanut oil all work excellently for frying corn dogs. These oils have high smoke points around 400°F (205°C), which is well above the required frying temperature of 350°F (180°C). Neutral oils won't overpower the cornmeal flavor.

→ Why does my cornmeal batter slide off the hot dogs?

Batter sliding off typically happens when it's too thin or the hot dogs are damp. Ensure your hot dogs are thoroughly patted dry with paper towels before dipping. The batter should be thick enough to coat heavily—if it's runny, add another tablespoon of cornmeal or flour. Also, let excess batter drip off briefly before frying.

→ Can I bake corn dogs instead of deep-frying?

Yes, baking is a lighter alternative. Preheat your oven to 400°F (200°C). Place the battered corn dogs on a parchment-lined baking sheet and spray lightly with oil. Bake for 15-20 minutes, turning halfway through, until golden brown. The texture will be different—more bread-like than crispy—but still delicious.

→ How do I keep corn dogs warm for a party?

After frying, place corn dogs on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and crispy without making them soggy. Avoid stacking them or covering tightly, as trapped steam will soften the cornmeal coating. They'll stay nicely warmed for up to an hour.

→ Can I make the batter ahead of time?

It's best to make the batter fresh, as the baking powder starts working immediately once combined with wet ingredients. If you need to prep ahead, mix all dry ingredients in one bowl and all wet ingredients in another. Combine them just before you're ready to fry—within 15-20 minutes for the crispiest results.

→ What's the best way to tell when oil is ready for frying?

A kitchen thermometer is the most accurate method, aiming for 350°F (180°C). Without one, insert a wooden spoon handle into the oil—if bubbles steadily form around it, the oil is ready. Alternatively, drop a small dollop of batter into the oil; it should sizzle and rise to the surface within 2-3 seconds, turning golden brown in about 30 seconds.