Corn Dogs Classic American Fair (Printable Version)

Juicy hot dogs coated in sweet cornmeal batter, fried to a golden crisp and served on a stick.

# What You Need:

→ Hot Dogs

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

→ Batter

03 - 1 cup yellow cornmeal (120 g)
04 - 1 cup all-purpose flour (125 g)
05 - 1/4 cup granulated sugar (50 g)
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk (240 ml)
09 - 2 large eggs
10 - 1 tablespoon vegetable oil

→ For Frying

11 - 6 cups vegetable oil (1.5 liters) for deep frying

# Directions:

01 - Pat hot dogs dry using paper towels and insert a wooden stick into each, leaving enough length to hold.
02 - Heat vegetable oil in a deep fryer or large, deep pot to 350°F (180°C).
03 - In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until combined.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil together.
05 - Pour wet mixture into the dry ingredients and whisk until smooth and thickened.
06 - Transfer batter into a tall glass to facilitate dipping.
07 - Dip each prepared hot dog into batter, turning to ensure full coverage.
08 - Carefully lower coated hot dogs into hot oil, frying 2 to 3 at a time for 3 to 4 minutes, turning as needed until golden brown.
09 - Remove hot dogs with tongs and drain on paper towels. Serve warm with ketchup and mustard if desired.

# Expert Advice:

01 -
  • Theyre ridiculously fun to make and even more fun to eat, especially when you realize you dont need a fairground.
  • The batter gets crispy on the outside and stays soft inside, clinging to the hot dog like it was meant to be there.
  • You can make a batch in under half an hour, and theyll disappear even faster.
02 -
  • If your batter slides off the hot dog, it means the oil is too hot or the batter is too thin—adjust the temp or whisk in a bit more cornmeal.
  • Dont skip drying the hot dogs, moisture is the enemy of a good batter seal.
  • Fry only a few at a time so the oil temperature stays steady, or theyll turn pale and greasy instead of crispy.
03 -
  • Add two tablespoons of extra cornmeal to the batter for a crunchier, more textured crust that holds up even better.
  • Use a thermometer to monitor your oil temp—keeping it steady at 180°C is the secret to evenly golden, non-greasy corn dogs.
  • If your sticks feel wobbly, freeze the hot dogs on their sticks for 10 minutes before dipping so the batter grabs on more securely.
Go Back