Homemade Corn Dogs
State fair corn dogs with a sweet, crunchy cornmeal jacket, fried golden on a stick right in your kitchen.
Ingredients (serves 4)
- 8 hot dogs
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 egg
- 3/4 cup milk
- 1/2 tsp salt
- 4 cups vegetable oil
- 1/4 cup ketchup
- 1/4 cup mustard
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Save this recipeInstructions
- 1
Whisk the cornmeal, flour, sugar, baking powder, and salt in a tall glass or deep bowl. Whisk in the egg and milk until smooth. Rest the batter 10 minutes.
- 2
Heat the oil in a heavy pot to 350°F. Pat the hot dogs completely dry and skewer each on a wooden stick.
- 3
Dust the dogs lightly with flour, then dip into the batter, twirling to coat evenly.
- 4
Fry 2 at a time, turning gently, until deep golden brown, about 3 minutes each batch.
- 5
Drain on a rack and let cool 2 minutes before eating.
- 6
Serve hot with ketchup and mustard for dunking.
