Description

These crispy homemade corn dogs are a delicious fair-style treat made right in your kitchen. Perfectly golden and crunchy on the outside with juicy hot dogs inside.

Ingredients

Units Scale

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
2 large eggs
1 tablespoon vegetable oil
8 hot dogs
8 wooden skewers
Vegetable oil, for frying
1/4 cup cornstarch (for dusting hot dogs)

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Instructions

Insert wooden skewers into each hot dog, leaving enough room to hold the stick.
Lightly dust the hot dogs with cornstarch to help the batter stick better.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
In another bowl, mix the buttermilk, eggs, and 1 tablespoon of vegetable oil.
Combine the wet and dry ingredients to form a thick batter.
Pour the batter into a tall glass to make dipping easier.
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Dip each hot dog into the batter, coating it evenly, and carefully place it into the hot oil.
Fry the corn dogs in batches for 3–5 minutes or until golden brown and crispy.
Remove from oil and drain on paper towels. Serve hot with ketchup, mustard, or your favorite dipping sauce.

Notes

Chilling the batter for 15–20 minutes before dipping can help it stick better.
You can use turkey or veggie hot dogs for a dietary variation.
Use a candy thermometer to maintain oil temperature for consistent results.

Nutrition

Serving Size: 1 corn dog
Calories: 280
Sugar: 5g
Sodium: 630mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg