Easy Corn Dogs (Printable Version)
Golden, crispy corn dogs wrapped in sweet cornmeal coating. Super quick to fix and always a crowd-pleaser.
# Everything You’ll Need:
→ Dry Ingredients
01 -
3 grams salt
02 -
25 grams white sugar
03 -
8 grams baking powder
04 -
125 grams plain flour
05 -
130 grams cornmeal, yellow
→ Wet Ingredients
06 -
30 milliliters honey
07 -
1 large egg
08 -
30 milliliters vegetable oil, hold some back
09 -
240 milliliters buttermilk, and more (up to 45 milliliters) if you need to thin the batter
→ For Frying and Assembly
10 -
10 wooden sticks
11 -
10 hot dogs, totally dry
12 -
1.9 liters vegetable oil to deep-fry
# Steps to Cook:
01 -
Toss salt, sugar, baking powder, flour, and cornmeal into a big bowl. Whisk it up so everything’s spread out nice and even.
02 -
Pour in the buttermilk, crack in that egg, add honey, and use about two-thirds of the oil. Stir until you get a lump-free mixture.
03 -
Just leave the mixed batter out on your counter for about 10 minutes so it thickens a bit.
04 -
Tip in the rest of the vegetable oil into your deep skillet. Heat it up to 175°C. Stick a bunch of paper towels on a plate for later — fried corn dogs need somewhere to rest.
05 -
Push each hot dog onto a wooden stick, leaving a handle at the end. Make sure the dogs are good and dry before you start.
06 -
Give your batter another quick stir. It should stick thickly to a spoon but not be goopy. If it's too chunky, add more buttermilk a little at a time until it looks right.
07 -
Pour batter into a tall glass but stop before it's full. Dunk each hot dog in, twirl to cover totally, then let extra drip off.
08 -
Hang onto the stick and slowly put each battered hot dog in the hot oil. Fry 3 to 5 minutes, flip with tongs until they're golden brown. Don’t crowd the pan — do 2 to 4 at once.
09 -
Move cooked corn dogs to those paper towels to soak up any leftover oil. Enjoy them nice and warm however you like.
# Extra Suggestions:
01 -
Dry hot dogs are key if you want the batter to cling all over.
02 -
Watch the oil heat — sticking close to 175°C helps everything fry just right and crispy.