Corn Dogs
Classic homemade corn dogs made with hot dogs dipped in a seasoned cornmeal batter and deep fried to golden perfection. Perfect for parties or as a fun carnival-style treat at home.
Ingredients
- •8 whole hot dogs
- •½ cup all-purpose flour
- •8 cups vegetable oil
- •1½ cups cornmeal
- •1½ teaspoons baking powder
- •1 teaspoon sugar
- •½ teaspoon baking soda
- •⅛ teaspoon cayenne
- •2 whole large eggs
- •1¼ cups buttermilk
- •1 set equipment
- •8 whole wooden ice-pop sticks
- •1 whole deep-fat thermometer
- •1 serving ketchup and mustard
- •1 serving mustard
Cooking Instructions
- 1.
Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
5 min
- 2.
Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
10 min
- 3.
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
5 min
- 4.
Transfer some of batter to a tall glass, filling it almost to the top.
2 min
- 5.
Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
15 min