Get ready to transport yourself back to fairground memories with these irresistible homemade corn dogs that are guaranteed to be a crowd-pleaser! Imagine biting into a perfectly golden, crispy exterior that gives way to a juicy hot dog inside - this isn't just a recipe, it's a culinary adventure that brings classic American street food right to your kitchen. Whether you're hosting a party, feeding hungry kids, or simply craving a nostalgic treat, these old-fashioned corn dogs will have everyone coming back for seconds.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 corn dogs
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 8 hot dogs
- Oil for frying
Instructions
- In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. Whisk the dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, beat the eggs and milk together until well blended. Create a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently mix the batter until just combined. Be careful not to overmix, as this can make the corn dogs tough. The batter should be thick and smooth with no visible flour lumps.
- Pat the hot dogs dry with paper towels to remove excess moisture. This helps the batter adhere better during frying.
- Insert wooden skewers into the hot dogs, leaving enough of the stick exposed to use as a handle. Ensure the skewers are securely placed.
- Fill a deep, heavy-bottomed pot or fryer with oil, ensuring it's at least 3 inches deep. Heat the oil to 375°F (190°C). Use a deep-fry thermometer to maintain accurate temperature.
- Dip each hot dog into the batter, rotating to coat completely and evenly. Allow excess batter to drip off briefly.
- Carefully lower the battered hot dogs into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until the batter is golden brown and crispy.
- Remove corn dogs using tongs and place on a wire rack lined with paper towels to drain excess oil. Let cool for a few minutes before serving.
- Serve hot with your favorite condiments like mustard or ketchup. Enjoy immediately for the best crispy texture.
Tips
- Temperature is Key: Always use a deep-fry thermometer to maintain oil at 375°F. Too low, and your corn dogs will be greasy; too high, and they'll burn on the outside while remaining undercooked inside.
- Batter Consistency Matters: Mix your batter just until combined. Overmixing can lead to tough, chewy corn dogs instead of light and crispy ones.
- Dry Your Hot Dogs: Pat hot dogs completely dry before battering to ensure the coating sticks perfectly and creates a crisp shell.
- Batch Frying: Don't overcrowd the pot. Fry 2-3 corn dogs at a time to maintain oil temperature and ensure even cooking.
- Skewer Technique: Push wooden skewers almost all the way through the hot dog, leaving enough exposed to use as a handle. This ensures secure coating and easy eating.
- Drain Excess Oil: Use a wire rack over paper towels to let corn dogs drain, keeping them crispy instead of soggy.
- Serve Immediately: Corn dogs are best enjoyed hot and fresh, so time your cooking to serve right away for maximum crunch and flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 65mg
