Corn Dogs and Dippers
Get ready to relive fairground nostalgia with these irresistible homemade Corn Dogs and Dippers! This recipe combines juicy hot dogs with a golden, crispy cornmeal batter, fried to perfection for that quintessential carnival treat. Perfect for family dinners, game day snacks, or parties, these corn dogs are remarkably easy to make and take just 30 minutes from start to finish. The batter, a delightful blend of yellow cornmeal, buttermilk, and a hint of sugar, clings beautifully to the hot dogs, creating a satisfying crunch in every bite. Serve these delectable hand-held snacks with an assortment of flavorful dipping sauces—classic ketchup, tangy mustard, honey mustard, and creamy ranch—for endless dipping options. Whether you're cooking for kids or the young at heart, this recipe is sure to be a hit!
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Recipe Information
Ingredients
- 8 pieces hot dogs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 piece large egg
- 4 cups vegetable oil, for frying
- 8 pieces wooden skewers
- 0.5 cup ketchup
- 0.5 cup mustard
- 0.5 cup honey mustard
- 0.5 cup ranch dressing
Instructions
Insert wooden skewers into each hot dog, leaving enough of the stick exposed to hold onto.
Pat the hot dogs dry with paper towels to help the batter stick better.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a separate bowl, beat the buttermilk and egg together until combined.
Pour the buttermilk mixture into the dry ingredients and stir until smooth. The batter should be thick enough to coat the hot dogs but not overly stiff.
Transfer the batter to a tall glass or jar to make dipping the hot dogs easier.
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Dip each hot dog into the batter, ensuring it is fully coated, then carefully lower it into the hot oil.
Fry 2-3 corn dogs at a time for 3-4 minutes, turning as needed, until they are golden brown and crisp.
Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the corn dogs warm with ketchup, mustard, honey mustard, and ranch dressing for dipping.
Nutrition Facts
Calories |
11628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1120.0 g | 1436% | |
| Saturated Fat | 180.2 g | 901% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 10213 mg | 444% | |
| Total Carbohydrate | 342.4 g | 125% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 101.0 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 585 mg | 45% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 920 mg | 20% | |
*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.
