Favorite Corn Dogs
Crispy, golden, and irresistibly nostalgic, these homemade Favorite Corn Dogs are the ultimate crowd-pleaser for any occasion. Made with a perfectly balanced batter of cornmeal, all-purpose flour, and a touch of sweetness from granulated sugar, these classic fair-food treats fry up to crunchy perfection. A pinch of paprika adds an extra layer of flavor, while the hot dogs are dusted in flour to ensure the batter adheres beautifully. With just 20 minutes of prep and a quick fry in hot oil, these corn dogs are ready to serve piping hot with your favorite condiments like mustard or ketchup. Whether you're hosting a summer cookout, planning a game-day feast, or simply craving comfort food, this easy corn dog recipe delivers classic flavor with homemade charm.
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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 teaspoon salt
- 0.5 teaspoon ground paprika
- 1.25 cups milk
- 1 piece large egg
- 4 cups vegetable oil (for frying)
- 8 pieces hot dogs
- 8 pieces bamboo skewers or wooden sticks
- 0.25 cup all-purpose flour (for dusting)
Instructions
Begin by preparing your hot dogs: pat them dry with a paper towel to remove any excess moisture. Insert a bamboo skewer or wooden stick into the length of each hot dog, leaving enough of the stick exposed for easy handling.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and paprika.
In another bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and mix until you achieve a smooth, thick batter. Let the batter sit for 5 minutes to slightly thicken.
Meanwhile, prepare a deep, heavy-bottomed pot or Dutch oven by adding the vegetable oil. Heat the oil to 350°F (175°C) over medium-high heat. Use a thermometer to maintain the temperature while frying.
Place the 1/4 cup of flour for dusting onto a plate or shallow dish. Lightly roll each hot dog in the flour to coat. This will help the batter stick better.
Pour the batter into a tall glass or jar—it will make it easier to coat the hot dogs evenly. Dip each floured hot dog into the batter and twist slightly to ensure it's fully covered.
Carefully insert the coated hot dogs into the hot oil, one or two at a time, depending on the size of your pot. Fry for about 3-4 minutes, turning occasionally, until golden brown and crisp.
Use a slotted spoon or tongs to remove the corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining hot dogs. Serve warm with mustard, ketchup, or your favorite dipping sauces.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 6.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 205 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.
