Description
Golden-brown, crispy homemade corn dogs with a sweet cornmeal batter coating juicy hot dogs on sticks – just like the fair favorite, but even better!
Ingredients
8 beef hot dogs
Cornstarch, for dusting
1 c. yellow cornmeal
1 c. all-purpose flour
1 tbsp. granulated sugar
2 tsp. baking powder
1 1/2 tsp. kosher salt
1/4 tsp. ground red pepper
2 tbsp. whole milk
2 tbsp. vegetable oil
2 tbsp. honey
1 large egg
Vegetable oil, for frying
Instructions
- Pat hot dogs dry with paper towels. Insert sticks into ends, going about 3/4 of the way up.
- In large bowl, whisk cornmeal, flour, sugar, baking powder, salt, baking soda and paprika.
- In another bowl, beat egg, buttermilk and 2 tbsp oil. Stir into dry ingredients until smooth.
- Heat 3 inches oil in deep pot to 350°F (175°C).
- Pour batter into tall drinking glass. Dip each hot dog, swirling to coat completely.
- Fry 2-3 at a time for 2-3 minutes until golden brown, turning occasionally.
- Drain on paper towel-lined plate. Serve warm with condiments.
Notes
- For extra crunch, add 1/4 cup corn flour to batter
- Can bake at 400°F (200°C) for 15-18 minutes for lighter version
- Use chopsticks if you don’t have skewers
- Batter can be made 1 hour ahead – stir before using
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer/Main
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 corn dog
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg