Corn Dog Batter
Whip up a carnival classic right in your kitchen with this easy and irresistible Corn Dog Batter recipe! Perfectly balanced with a blend of all-purpose flour and yellow cornmeal, this batter boasts a touch of sweetness from granulated sugar and a light, fluffy texture thanks to baking powder. Combined with simple pantry staples like milk, egg, and vegetable oil, this homemade batter clings beautifully to hot dogs, creating that signature golden, crispy coating. The recipe guides you through pro tips like drying the hot dogs for better adhesion and dipping them into the batter using a tall glass for mess-free preparation. Whether you're hosting a backyard gathering or craving some nostalgic comfort food, these hot, crunchy corn dogs deliver fairground vibes in just 25 minutes. Serve them fresh with classic condiments like ketchup, mustard, or even a zesty honey mustard for the ultimate crowd-pleasing snack.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 8 pieces hot dogs
- 8 pieces wooden skewers
- 4 cups frying oil
Instructions
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, mix the milk, egg, and vegetable oil until fully incorporated.
Pour the wet ingredients into the dry ingredients and mix until a thick, smooth batter forms. Set aside for a few minutes to allow the batter to rest.
Pat the hot dogs dry with a paper towel to ensure the batter sticks properly. Insert a wooden skewer into each hot dog, leaving enough skewer exposed for a handle.
In a deep pot or heavy skillet, heat the frying oil to 350°F (175°C). Use a thermometer to monitor the temperature to ensure even frying.
Pour the batter into a tall glass to make coating the hot dogs easier. Dip each hot dog into the batter, fully coating it and letting any excess batter drip off.
Carefully place the coated hot dogs into the hot oil, one or two at a time, to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until the batter is golden brown and crisp.
Using tongs, remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauces like ketchup, mustard, or honey mustard. Enjoy!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.9 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.
