Classic Corn Dogs
Bring the joy of the state fair to your kitchen with this irresistible Classic Corn Dogs recipe! Perfectly crispy and golden on the outside, with juicy hot dogs nestled in a slightly sweet and fluffy cornmeal batter, these homemade corn dogs are a nostalgic treat the whole family will love. Made with simple pantry staples like yellow cornmeal, flour, and baking powder, this easy recipe comes together in just 30 minutes. The batter is thoughtfully designed to cling beautifully to skewered hot dogs, creating that signature crunchy coating when deep-fried to perfection. These crowd-pleasers are best served hot, with classic condiments like ketchup and mustard for dipping. Whether you're hosting a party or craving a fun dinner idea, these corn dogs deliver true comfort food bliss with every bite. Perfect for fans of fair food and kid-friendly meals, this recipe is sure to become a favorite in your repertoire!
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Recipe Information
Ingredients
- 8 pieces Hot dogs
- 8 pieces Wooden skewers
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 large Egg
- 1 cup Milk
- 6 cups Vegetable oil
Instructions
Insert one wooden skewer into each hot dog, starting at one end and pushing about three-quarters of the way through. Set aside.
In a medium mixing bowl, combine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Mix well to combine the dry ingredients.
In a separate bowl, whisk together the egg and milk until thoroughly combined.
Pour the wet ingredients into the dry ingredients, stirring until just combined to create your batter. The consistency should be thick enough to coat the hot dogs generously.
Pour the vegetable oil into a deep fryer or large heavy pot. Heat the oil to 350°F (175°C).
Transfer the batter into a tall glass or pitcher that will make it easy to dip each skewered hot dog.
Dip each hot dog into the batter, ensuring it is fully coated. Allow excess batter to drip off before carefully placing it into the hot oil.
Fry the corn dogs in batches, avoiding overcrowding the pot. Cook for about 3-5 minutes, turning occasionally, until the batter is golden brown and crisp.
Carefully remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil.
Serve the corn dogs hot with your favorite condiments like ketchup, mustard, or relish.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 220% | |
| Saturated Fat | 28.3 g | 141% | |
| Polyunsaturated Fat | 100.7 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 8.9 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
