Homemade Corn Dogs
Crispy homemade corn dogs in a sweet honey-buttermilk cornmeal batter, deep fried until golden brown. A county fair classic you can make in your own kitchen for less.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 2 tablespoons honey
- 1 cup buttermilk
- 8 hot dogs
- 8 wooden kebab skewers trimmed short enough that the corn dogs fit in your pot, if necessay
- vegetable oil, for deep frying
Instructions
- Note: Important steps and tips with photos will be helpful to read in the notes above.
- Pat dry all of the hot dogs and place them flat on one plate with a paper towel. Prepare another plate with a stack of three paper towels to drain the deep-fried corn dogs. Set all aside.
- Insert the skewers into the end of all of the hot dogs, aiming for the center, about halfway to 3/4 of the way into each hot dog. Lay each back down on the plate with paper towel. Ensure all are skewered before going to the next step. If a skewer accidentally goes through the side of a hot dog, remove skewer and try again.
- In a large mixing bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Add the egg, honey, and buttermilk and stir until combined.
- Cover the bowl and chill the batter for 15 minutes. Stir well after chilling.
- Heat 4 inches of oil in a large pot to 350°F.
- Pour the batter into a tall glass or tall, wide-mouth mason jar. Dip one hot dog into the batter until completely coated, then gently lower the batter-dipped dog by the skewer end into the hot oil.
- Fry for about 3 minutes, turning gently with heat-safe tongs or a utensil until golden brown all over. With the tongs, grasp at the center of each corn dog to remove from the pot and drain each on paper towels.
- Repeat with the remaining hot dogs and batter. Let each cool for 6 to 10 minutes before serving, as they will be very hot.
- Serve with dips like our bang-bang sauce, ketchup, mustard, dill pickle dip or ranch.
Notes
This recipe is built for deep frying — it gives the crispest, most golden coating and does not adapt well to baking or air frying.
To reheat leftovers, air fry at 350°F for about 3 minutes, or bake at 350°F until heated through.
Nutrition
Calories: 1345kcalCarbohydrates: 44gProtein: 10gFat: 128gSaturated Fat: 21gPolyunsaturated Fat: 69gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 44mgSodium: 634mgPotassium: 198mgFiber: 2gSugar: 9gVitamin A: 79IUVitamin C: 0.1mgCalcium: 111mgIron: 3mg
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