Homemade Corn Dogs

1
Sue Bosbury

By
@banaltra

Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.

Rating:

★★★★☆ 1 vote

Comments:
Serves:
8
Prep:
20 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

  • 1 1/2 c
    yellow cornmeal
  • 1 1/2 c
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    sugar
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    cayenne pepper
  • 1 3/4 c
    buttermilk
  • 4 large
    eggs, lightly beaten
  • 8
    hot dogs
  • 3 qt
    peanut or vegetable oil

How to Make Homemade Corn Dogs

Step-by-Step

  1. Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.
  2. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs.
  3. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batter and hot dogs.

Printable Recipe Card

About Homemade Corn Dogs

Course/Dish: Other Snacks
Main Ingredient: Pork
Regional Style: American



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