Delicious Corn Dogs
Crispy, golden, and irresistibly fun to eat, these Delicious Corn Dogs are a classic treat perfect for any occasion. Made with a thick, flavorful batter of all-purpose flour, yellow cornmeal, and a touch of sweetness from granulated sugar, these hand-dipped hot dogs fry to perfection in bubbling oil for the ultimate crunchy shell. The recipe is quick and budget-friendly, with a prep time of just 15 minutes, making it a great option for backyard barbecues, game-day snacking, or family dinners with a playful twist. Each hot dog is skewered, lightly dusted with flour to ensure the batter adheres flawlessly, then meticulously dipped for a full, even coating. Deep-fried to a mouthwatering golden brown, these homemade corn dogs pair wonderfully with classic condiments like ketchup, mustard, or even a drizzle of honey for a sweet-savory combo. Whether serving them fresh out of the fryer or reheating for later, these corn dogs guarantee a crowd-pleasing experience full of nostalgia and unbeatable flavor.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 unit large egg
- 4 cups vegetable oil (for frying)
- 8 units hot dogs
- 0.25 cup all-purpose flour (for coating hot dogs)
- 8 units wooden skewers (or sticks)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk and egg until combined.
Pour the wet ingredients into the dry ingredients, and mix until a smooth, thick batter forms. If the batter is too thick to dip the hot dogs evenly, add a small splash of buttermilk to loosen it slightly.
Preheat the vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C). Ensure there is enough oil to submerge the corn dogs completely.
Pat the hot dogs dry with paper towels to ensure the batter adheres well. Insert a wooden skewer into each hot dog, leaving enough skewer exposed for easy handling.
Lightly coat each hot dog with the additional all-purpose flour, shaking off any excess. This helps the batter stick better.
Pour the batter into a tall glass or container. Dip each prepared hot dog into the batter, twisting it slightly to coat evenly. Ensure the entire hot dog is covered up to the stick.
Carefully lower each battered hot dog into the hot oil, turning occasionally to cook evenly. Fry 2-3 corn dogs at a time to avoid crowding the pot.
Fry for 3-4 minutes, or until the corn dogs are golden brown and crispy. Remove with tongs or a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Repeat with the remaining hot dogs and batter.
Serve the corn dogs warm with your favorite condiments, such as ketchup, mustard, or a sweet honey dip. Enjoy!
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.4 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 194 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.
