Why You’ll Love This Recipe

These homemade corn dogs are the perfect crispy snack that combines the savory flavor of hot dogs with a sweet, golden cornmeal batter. Frying them ensures a crunchy texture on the outside while keeping the hot dog tender and juicy inside. Whether you’re making them for a party, game day, or just a fun family meal, they’re guaranteed to be a hit. Plus, you can easily customize them to your taste by using turkey, beef, or vegetarian hot dogs!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Corn Dogs:

12 hot dogs (turkey, beef, or your choice)
12 wooden sticks (popsicle sticks or skewers)
Peanut, canola, or vegetable oil, for frying
Ketchup and mustard, for serving

For the Batter:

1 1/2 cups fine yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1 3/4 cups buttermilk
1 large egg
1 Tbsp olive oil or vegetable oil
1 Tbsp honey

Directions

1. Heat the Oil

In a large heavy pot or Dutch oven, heat about 2–3 inches of oil to 350°F over medium heat. You can use a thermometer to make sure the oil reaches the right temperature.

2. Prepare the Hot Dogs

Pat the hot dogs dry with paper towels. Insert a wooden stick (such as a popsicle stick or skewer) into each hot dog, pushing it about halfway through, and set aside.

3. Make the Batter

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, combine the buttermilk, egg, olive oil (or vegetable oil), and honey. Pour the wet ingredients into the dry ingredients and whisk until smooth.

4. Dip the Hot Dogs

Pour the batter into a tall drinking glass or a narrow container, making it easier to dip the hot dogs.
Dip each hot dog straight down into the batter, twisting it as you lift it out to fully coat. Let any excess batter drip off.

5. Fry the Corn Dogs

Carefully lower the coated hot dog into the hot oil, holding it at an angle for 5–7 seconds to set the batter. Then, gently drop the corn dog into the oil.
Fry for about 3 minutes, turning occasionally, until the corn dogs are golden brown and crispy. You may need to fry in batches, depending on the size of your pot.

6. Cool and Serve

Transfer the cooked corn dogs to a wire rack to cool slightly. This will help keep them crispy.
Serve warm with ketchup and mustard on the side for dipping.

Servings and Timing

Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 12 corn dogs

Variations

Vegetarian Corn Dogs: Use vegetarian or vegan hot dogs for a plant-based version.
Spicy Corn Dogs: Add some cayenne pepper or chili powder to the batter for an extra kick.
Cheese-Stuffed Corn Dogs: Before dipping, slice a slit into the hot dog and stuff it with cheese. The cheese will melt while frying, creating a gooey surprise inside.
Mini Corn Dogs: Use mini hot dogs or cocktail sausages for a fun bite-sized version, perfect for parties.

Storage

Storage: If you have any leftover corn dogs, store them in an airtight container in the refrigerator for up to 3 days.
Reheating: To keep them crispy, reheat the corn dogs in an oven or air fryer at 350°F for about 5 minutes until heated through.

Helpful Tips

Check Oil Temperature: Make sure your oil is at the correct temperature before frying. If it’s too hot, the batter will burn before the hot dog is cooked. If it’s too cold, the batter will be soggy.
Thin Coating: Don’t overload the hot dog with too much batter—just enough to coat it evenly and completely. A thick layer can make the corn dog soggy.
Batter Consistency: If the batter is too thick, add a bit more buttermilk. If it’s too thin, add a bit more cornmeal or flour to reach the desired consistency.

FAQs

1. Can I bake these corn dogs instead of frying?

While frying gives corn dogs their crispy exterior, you can bake them at 400°F for about 20 minutes if you prefer a healthier alternative.

2. Can I use a different kind of flour?

Yes, you can substitute the all-purpose flour with whole wheat flour, but the texture might be a bit denser.

3. How can I make the batter thicker or thinner?

If your batter is too thick, add a little more buttermilk. If it’s too thin, add a bit more cornmeal or flour to thicken it up.

4. Can I make the batter in advance?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before dipping the hot dogs.

5. What should I serve with corn dogs?

Corn dogs pair well with sides like fries, coleslaw, or a simple salad. You can also offer a variety of dipping sauces like ketchup, mustard, or even ranch dressing.

6. Can I freeze the corn dogs?

Yes, you can freeze the cooked corn dogs for up to 2 months. To reheat, bake them in the oven or air fryer to retain their crispiness.

7. Can I use other types of oil for frying?

Yes, you can use vegetable oil, canola oil, or even peanut oil for frying, depending on your preference.

8. Can I use gluten-free flour?

Yes, you can use gluten-free flour in place of regular flour for a gluten-free version of the corn dogs.

9. Can I add cheese to the batter?

Yes, you can mix grated cheese into the batter for added flavor.

10. Can I use a deep fryer for frying?

Yes, you can use a deep fryer if you have one. Just make sure to keep the oil at 350°F to achieve the perfect crispy corn dogs.

Conclusion

These Homemade Corn Dogs are the ultimate crispy, savory snack that will bring fun and flavor to your meals. With a light, golden batter and a juicy hot dog inside, they’re perfect for any occasion, whether it’s a casual dinner or a party treat. Plus, they’re quick and easy to make, so you can enjoy homemade corn dogs anytime!