Perfect Corn Dogs
Crispy, golden, and irresistibly delicious, these *Perfect Corn Dogs* bring the ultimate fairground treat straight to your kitchen! Featuring a rich, honey-kissed batter made with a blend of yellow cornmeal and all-purpose flour, these hand-dipped delights fry up to perfection with a crunchy exterior and juicy, flavorful hot dogs inside. With just 15 minutes of prep time, these homemade corn dogs are easy to make and ideal for summer barbecues, casual gatherings, or family dinners. The recipe includes simple ingredients and pro tips like drying the hot dogs for better batter adhesion and using a tall glass for effortless dipping. Whether you’re serving them with classic mustard and ketchup or your favorite dipping sauces, these corn dogs are guaranteed to be a crowd-pleasing hit. Perfect for anyone craving a nostalgic, carnival-style snack made from scratch!
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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 large egg
- 1 cup milk
- 1 tablespoon honey
- 8 hot dogs
- 8 wooden skewers
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and ground paprika.
In a medium bowl, whisk together the egg, milk, and honey until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until you have a thick, smooth batter. Avoid overmixing.
Pat the hot dogs completely dry with paper towels to ensure the batter adheres properly. Insert wooden skewers into the center of each hot dog, leaving enough skewer exposed to hold.
Pour the batter into a tall glass or jar, making it easier to dip the hot dogs evenly.
In a deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C) over medium heat. Use a thermometer to monitor the temperature; maintaining this heat is essential for even cooking.
Dip each hot dog into the batter, ensuring it is fully coated. Lift it out and let any excess batter drip off.
Carefully lower the battered hot dogs into the hot oil, a few at a time, to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until the batter is golden brown and crispy.
Use a slotted spoon to remove the corn dogs and transfer them to a plate lined with paper towels to drain any excess oil.
Serve immediately with mustard, ketchup, or your favorite dipping sauces. Enjoy your homemade corn dogs!
Nutrition Facts
Calories |
10455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1048.2 g | 1344% | |
| Saturated Fat | 171.5 g | 857% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 59.3 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 455 mg | 35% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 830 mg | 18% | |
*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.
