While there’s plenty of iconic fair food, there’s one dish we can’t help but get every single time: the classic corn dog. When it comes to the crispy, slightly sweet, perfectly fried lure of this fair food, no one can resist. Luckily, they are actually super easy to make at home (ready in 30 minutes), and FAR better than your food court. The batter fries up quickly and super crispy—just like a good corn dog should! Read on for our tips to make the best-ever corn dogs:
How to keep your batter from falling off:
Let your batter sit. Corn dog batter greatly benefits from sitting for a few minutes before coating the hot dogs. It will thicken as it sits, which will help coat the hot dog as thoroughly as possible. For best results, make the batter first, then allow it to sit while you heat your oil. Dipping the hot dog into the batter right before frying works best!
Another vital step? Make sure your hot dogs are COMPLETELY dried off before dipping in the batter. All they need is a simple wipe down with a paper towel. If you feel your batter still isn't sticking properly, you can roll hot dogs in a little cornstarch.
Frying your corn dogs.
As with most frying projects, oil temperature is key, so be sure to use a thermometer. The ideal frying temp for corn dogs is 375°. Make sure you give your oil time to come back to 375° between each batch, and lower the heat a little if the oil starts to get too hot.
Serving corn dogs.
If you’re looking to go classic when it comes to dipping sauces, serve these corn dogs with some ketchup and mustard and call it good. But, if you’re looking to get creative, serve these alongside your favorite dipping sauce, from homemade ranch dressing to honey mustard to Buffalo sauce.
Load up your plate with homemade french fries, baked mac and cheese, and fried okra, and you’ve got a crowd-pleasing meal to put the fair to shame.
Tried these corn dogs? Let us know what you thought about them in the comments below.
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- Yields:
- 12 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 261
Ingredients
- 12
hot dogs
- 1 c.
all-purpose flour
- 3/4 c.
cornmeal
- 3 tbsp.
granulated sugar
- 1 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/2 tsp.
baking soda
- 1/4 tsp.
freshly ground black pepper
- 1/4 tsp.
ground cayenne pepper
- 1 c.
buttermilk
- 2
large eggs
Vegetable oil
Ketchup, for serving
Mustard, for serving
Directions
- Step1Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal,sugar, baking powder, salt, baking soda, black pepper, and cayenne.
- Step2In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
- Step3In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel–lined plate. Fry remaining hot dogs, letting oil come back to temperature between batches.
- Step4Serve with ketchup and mustard.
