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Easy Crispy Homemade Corn Dogs

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Make classic, crispy corn dogs at home using a simple honey cornmeal batter. This recipe is quick enough for a weeknight dinner or a fun game day snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 pound hot dogs or smoked sausages, cut in half crosswise
  • Wooden skewers or popsicle sticks
  • Vegetable oil, for frying

Instructions

  1. Prepare the hot dogs: Insert a wooden skewer or stick into the center of each hot dog piece. Set aside.
  2. Mix the dry batter ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda.
  3. Mix the wet batter ingredients: In a separate medium bowl, whisk the egg, buttermilk, honey, and vanilla extract until combined.
  4. Combine the batter: Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix; a few small lumps are acceptable.
  5. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  6. Dip the hot dogs: Working one at a time, hold a hot dog by the stick and dip it completely into the batter, allowing excess batter to drip off briefly.
  7. Fry the corn dogs: Carefully lower the battered hot dog into the hot oil, ensuring it does not touch the sides or bottom of the pot. Fry 2 to 3 corn dogs at a time to avoid overcrowding the pot and lowering the oil temperature.
  8. Cook until golden brown: Fry for about 3 to 4 minutes, turning occasionally, until the batter is deep golden brown and crispy on all sides.
  9. Drain: Remove the corn dogs with tongs or a spider strainer and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  10. Serve immediately with your favorite condiments.

Notes

  • To maintain crispiness, place the finished corn dogs on a wire rack instead of directly onto paper towels.
  • If you prefer baking, you can bake the corn dogs at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, turning halfway, but the texture will be less crispy than frying.
  • For mini corn dog bites, use cocktail wieners and shorten the frying time slightly.

Nutrition

Find it online: https://delishsymphony.com/easy-crispy-homemade-corn-dogs-recipe/