Delicious Homemade Corn Dogs (Print version)
Fair-style homemade corn dogs with a sweet cornmeal batter and juicy hot dogs, deep fried until golden and crispy.
# Ingredients:
For the batter
01 -
1 cup (120 g) all-purpose flour
02 -
1 cup (150 g) yellow cornmeal
03 -
2 tablespoons granulated sugar
04 -
1 1/2 teaspoons baking powder
05 -
1/2 teaspoon baking soda
06 -
1 teaspoon salt
07 -
1 1/4 cups (300 ml) buttermilk
08 -
1 large egg, beaten
09 -
2 tablespoons honey
10 -
1 tablespoon vegetable oil
For the corn dogs
11 -
10 beef hot dogs
12 -
10 wooden skewers or popsicle sticks
13 -
2 tablespoons cornstarch, for dusting
14 -
2 quarts (2 L) vegetable oil, for frying
# Instructions:
01 -
Pat the hot dogs completely dry with paper towels. Insert a wooden skewer two-thirds of the way into each. Dust lightly with cornstarch and shake off excess.
02 -
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.
03 -
Stir in the buttermilk, beaten egg, honey, and vegetable oil. Whisk until smooth with no lumps. Let the batter rest for 10 minutes at room temperature.
04 -
Pour vegetable oil into a deep pot or Dutch oven to a depth of about 3 inches. Heat to 350°F (175°C) and maintain the temperature.
05 -
Pour batter into a tall glass. Dip each skewered hot dog straight down, twist gently, and lift straight up. Let excess batter drip off for a few seconds.
06 -
Carefully lower 2 to 3 corn dogs into the hot oil. Fry for 3 to 4 minutes, turning once, until deep golden brown. Transfer to a wire rack or paper towels to drain. Repeat with the remaining dogs.
# Good to know:
01 -
Serve hot with mustard, ketchup, or honey mustard for dipping.