How to Make Corn Dogs

Prepare Hot Dog Base

Skewer hot dogs properly for easy handling and dipping.

Create Perfect Batter

Blend cornmeal mixture with right consistency for proper coating.

Master the Dipping Technique

Coat hot dogs evenly for classic corn dog appearance.

Fry to Golden Perfection

Achieve crispy exterior while cooking batter completely.

Baking Tips

For easier dipping, pour the batter into a tall drinking glass and dip the hot dogs vertically.

Make sure hot dogs are completely dry before dipping to help the batter adhere properly.

Use a candy thermometer to monitor oil temperature - too cold and corn dogs absorb oil, too hot and they burn.

Try adding 1/2 cup of shredded cheddar cheese to the batter for cheese corn dogs.

For mini corn dogs, cut hot dogs into thirds before inserting smaller skewers or toothpicks.

Corn Dogs

Name: Corn Dogs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 corn dogs
Cuisine: American
Ingredients: 8 hot dogs; 8 wooden skewers or popsicle sticks; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 cup milk; 2 large eggs; 2 tablespoons honey or maple syrup; 1 tablespoon vegetable oil, plus more for frying; 1/2 teaspoon vanilla extract (optional); Ketchup and mustard for serving

Classic homemade corn dogs featuring juicy hot dogs dipped in a sweet cornmeal batter and fried to golden perfection. These nostalgic fair-style treats bring the taste of summer carnivals right to your kitchen.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

8 hot dogs

8 wooden skewers or popsicle sticks

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/8 teaspoon black pepper

1 cup milk

2 large eggs

2 tablespoons honey or maple syrup

1 tablespoon vegetable oil, plus more for frying

1/2 teaspoon vanilla extract (optional)

Ketchup and mustard for serving

Instructions

Pat hot dogs dry with paper towels to ensure the batter sticks properly.

Insert wooden skewers or popsicle sticks into one end of each hot dog, leaving enough of the stick exposed to serve as a handle.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and pepper.

In a separate bowl, beat together milk, eggs, honey or maple syrup, 1 tablespoon vegetable oil, and vanilla extract (if using).

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. Let it rest for 10 minutes.

Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until oil reaches 350°F (175°C).

Transfer the batter to a tall drinking glass for easier dipping. Dip each hot dog into the batter, rotating to coat completely, allowing excess to drip off.

Carefully lower the battered hot dogs into the hot oil one at a time. Cook 2-3 at once, being careful not to overcrowd.

Fry for 2-3 minutes, turning occasionally, until golden brown on all sides.

Remove with a slotted spoon or tongs and drain on paper towels. Serve warm with ketchup and mustard.

Corn Dogs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Corn Dogs

Corn Dogs

Ingredients

Instructions