Corn Dogs

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

How To Make Corn Dogs

INGREDIENTS

• Hot Dogs: You can’t have corn dogs without hot dogs. Use whatever brand is your favorite (these are our favorite hot dog brands), just be sure to dry them completely before dipping them into the batter.
• All-Purpose Flour: We don’t need a ton of rise to the corn dogs when fried, so AP flour works perfectly for this batter. I’m calling for baking soda and baking powder here as well, so they will puff up plenty.
• Cornmeal: A little bit of cornmeal helps give corn dogs their name. The cornmeal provides a bit of texture, but also a kick of corn flavor that gives corn dogs their iconic crust. A finer ground is better for this recipe, but the brand is up to you.
• Granulated Sugar: You may not expect to see sugar in a recipe for corn dogs, but trust me, it adds a lot. This won’t result in a super sweet dog, but the sugar plays with the cornmeal for a slightly sweetened breading that is so satisfying.
• Baking Powder & Baking Soda: I’m using both baking soda and baking powder here to achieve a fluffy, golden-brown breading with a crisp outside crust. Not sure when to use one or the other? Check out our baking soda vs. baking powder guide.
• Kosher Salt: A little bit of salt here will help to keep things from being sweet, while also bringing out some more of the corn flavor.
• Cayenne Pepper: I promise this won’t make the corn dogs spicy. I’m just using a little bit of cayenne pepper here to give a bit more depth of flavor and a hint of spice, but if you are very opposed to spice feel free to omit it.
• Buttermilk: The buttermilk adds a slight bit of tang to the batter while also helping to keep the consistency of the batter smoother for better coating. If you don’t have buttermilk at home, you can make it yourself by adding a little bit of lemon juice or vinegar to milk. Check out our guide of how to make buttermilk substitutes for more tips.
• Eggs: The two eggs work here to add some depth and binding to the batter, helping it to adhere to the dipped hot dogs without dripping off.
• Vegetable Oil: I’m using vegetable oil here, but you can use any neutral oil with a high smoke point. Canola and peanut oil are also common oils used for frying.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• 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!
• 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.
• Test your oil temperature. 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.

What To Serve With 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.

Storage

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.