Corn Dogs Recipe
The origins of corn dogs date back to the 1920s and 1930s in the United States, where vendors experimented with coating hot dogs in cornmeal batter and frying them.
Equipment
- Mixing bowl
- Whisk
- Tall glass or jar
- Deep frying pan or pot
- Tongs
- Paper towels
Ingredients
For the batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika (optional)
- 1 cup milk
- 2 large eggs
For the corn dogs:
- 8 hot dogs
- 2 cups vegetable oil (for frying)
- 8 wooden skewers or chopsticks
Instructions
- Prep the hot dogsPat the hot dogs dry with paper towels to help the batter stick better.Insert wooden skewers or chopsticks into each hot dog, leaving enough stick to hold onto while eating.
- Make the batterIn a mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, and paprika. Mix well.In a separate bowl, whisk together the milk and eggs until smooth
- Gradually add the wet ingredients to the dry ingredients, whisking until a thick, smooth batter forms.
- Prepare for fryingHeat the vegetable oil in a deep frying pan or pot over medium heat (about 350°F or 175°C).Pour the batter into a tall glass or jar for easy dipping.
- Coat the hot dogsDip each hot dog into the batter, ensuring it’s fully coated.Twist slightly as you pull the hot dog out of the batter to minimize drips.
- Fry the corn dogsCarefully place the coated hot dogs into the hot oil. Fry 2–3 at a time to avoid overcrowding.
- Cook for 2–3 minutes, turning occasionally, until the corn dogs are golden brown.Use tongs to remove the corn dogs and place them on a plate lined with paper towels to drain excess oil.
- Serve and enjoyServe your homemade corn dogs warm with your favorite dipping sauces like ketchup, mustard, or honey mustard.