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.

8 servings

37 min

Published October 4, 2025

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

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

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

Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.

10 min

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

Transfer some of batter to a tall glass, filling it almost to the top.

2 min

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