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While there’s plenty of iconic fair food, there’s one dish I 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!
What People Are Saying:
"This is my family's favorite corn dog recipe. We tried it with cheddar brats and turned out a major hit! I've used this recipe 10 or more times." -RachelERice
It is important that the hot dogs are completely dry before dipping them in the batter to assure that the batter is able to hold on, so pat the hot dogs dry with paper towels, and then skewer them in wooden skewers. Then start the batter by combining all of the dry ingredients in a large bowl, whisking to combine.
Then, in a small bowl, combine the buttermilk and eggs and, once combined, add the wet ingredients into the dry and mix until just combined. Pour this batter into a tall glass and allow it to sit and thicken while the oil heats.
Pour the oil into a large pot and heat to 375°, testing with a thermometer for best results. When the oil is hot, dip the skewered hot dogs into the batter to coat evenly.
Then carefully place the battered hot dogs into the hot oil to fry—4 to 5 hot dogs at a time—for about 5 minutes, turning occasionally, until the corn dogs are golden brown. Carefully remove them from the oil and set aside on a paper towel-lined plate to drain and cool slightly. Allow the oil to come back up to 375 and fry the next batch of corn dogs, repeating until done.
Serve the finished corn dogs with ketchup and mustard, or with your desired toppings.
The full list of ingredients and instructions can be found in the recipe below.
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.
Any leftover corndogs can be stored in an airtight container in the fridge for 3 to 4 days or stored in the freezer for up to 3 months. Just be sure to let the corndogs cool completely before refrigerating or freezing.
hot dogs
all-purpose flour
cornmeal
granulated sugar
baking powder
kosher salt
baking soda
freshly ground black pepper
ground cayenne pepper
buttermilk
large eggs
Vegetable oil
Ketchup, for serving
Mustard, for serving
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