Ingredients
Method
- Heat your vegetable oil in a large pot to 350 degrees.
- In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Use a whisk to beat in the egg and milk.
- Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.
- Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.
- Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.
- Tips and tricks:
- • Make sure the oil is heated to 350 degrees before adding the corn dogs. This will ensure they cook evenly and get crispy.
- • Use a tall drinking glass to make dipping the hot dogs into the batter easier.
- • Pat the hot dogs dry with a paper towel before dipping them in the batter. This will help the batter stick better.
- • Don't overcrowd the pot when frying. This will cause the temperature of the oil to drop and the corn dogs won't cook evenly.
- • Serve the corn dogs with your favorite dipping sauce. Ketchup, mustard, and ranch are popular choices.
- Conclusion:
- Homemade corn dogs are a fun and delicious snack that everyone will love. With this easy recipe, you can make them in the comfort of your own home. Whether you're having a backyard BBQ or a family movie night, these corn dogs are sure to be a hit. So grab some hot dogs, fire up the oil, and get cooking!
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Nutrition
Notes
Pro Tips:
Choose hot dogs with natural casings because they snap when you bite them and won't split open during frying like skinless varieties - that pop is what makes a corn dog satisfying, not mushy. Pat your hot dogs completely dry with paper towels before skewering because any surface moisture creates steam pockets that make the batter slide off during frying, leaving bare spots. After countless batches, I've learned to dip each corn dog twice - once for coverage, let it drip for 5 seconds, then dip again for thickness that won't crack in the oil. Fry at exactly 350°F because corn dog batter needs that precise temperature to set the outside before the inside overcooks - any hotter and you get burnt coating with raw batter underneath.
Choose hot dogs with natural casings because they snap when you bite them and won't split open during frying like skinless varieties - that pop is what makes a corn dog satisfying, not mushy. Pat your hot dogs completely dry with paper towels before skewering because any surface moisture creates steam pockets that make the batter slide off during frying, leaving bare spots. After countless batches, I've learned to dip each corn dog twice - once for coverage, let it drip for 5 seconds, then dip again for thickness that won't crack in the oil. Fry at exactly 350°F because corn dog batter needs that precise temperature to set the outside before the inside overcooks - any hotter and you get burnt coating with raw batter underneath.