Crispy on the outside, soft on the inside, these Homemade Corn Dogs are a fun and delicious treat perfect for fairs, game nights, or just a nostalgic snack. Made with a simple cornmeal batter and deep-fried to golden perfection, these corn dogs are even better than store-bought ones!
Origin Homemade Corn Dogs
Corn dogs originated in the United States and became popular in the 1940s. The idea of coating sausages in a cornmeal batter and deep-frying them was a game-changer at state fairs and amusement parks. Over time, different variations have emerged, but the classic version remains a favorite.
What I Love About This Recipe
I love how easy and fun these corn dogs are to make at home. The crispy, slightly sweet batter perfectly complements the juicy hot dog inside. Plus, they’re customizable—you can use different sausages, add cheese, or even bake them for a healthier twist.
Also Read : Cottage Cheese Bread
Homemade Corn Dogs
Course: Recipes6
servings15
minutes10
minutes320
kcalIngredients
8 hot dogs
8 wooden skewers
1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup buttermilk (or regular milk)
2 eggs
1 tablespoon vegetable oil
1 teaspoon honey (optional, for slight sweetness)
2 cups vegetable oil (for frying)
Directions
- Heat the oil in a deep frying pan or Dutch oven to 350°F (175°C).
- Insert a wooden skewer into each hot dog, leaving enough room to hold the stick. Pat the hot dogs dry with a paper towel to help the batter stick.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
- In a separate bowl, whisk the buttermilk, eggs, vegetable oil, and honey. Gradually mix the wet ingredients into the dry ingredients until a thick, smooth batter forms.
- Pour the batter into a tall glass or jar for easy dipping.
- Dip each hot dog into the batter, rotating to coat evenly. Let excess batter drip off.
- Carefully place the battered hot dogs into the hot oil, frying 2-3 at a time for 3-5 minutes, turning occasionally until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with ketchup, mustard, or your favorite dipping sauce.
Notes
- If the batter is too thick, add a little more buttermilk for a smoother consistency.
- For extra crunch, roll the hot dogs in a little flour before dipping them into the batter.