Kids Corn Dog Recipe

Heat oil for frying

Pour about 1 cup (or enough to reach ~2 inches deep in a medium skillet or pot) of vegetable oil into a heavy-bottomed skillet or pot. Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly.

Prepare hot dogs

Pat hot dogs dry with paper towels. Insert wooden skewers into the center of each hot dog, leaving about 2–3 inches of stick exposed as a handle. Lightly roll each hot dog in the 1 tablespoon of flour and shake off excess; this helps the batter adhere.

In a large bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined.

In a separate bowl or large measuring cup whisk together 1 cup milk, 1 large egg, and 1 tablespoon vegetable oil until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Batter should be thick and slightly lumpy — similar to pancake batter but thicker so it coats the hot dog. If the batter seems too thin, add up to 2 tablespoons additional flour; if too thick to coat, add up to 2 tablespoons more milk.

Transfer the batter to a tall glass or container (about 8–10 oz capacity) to make dipping easier and to cover the hot dogs evenly.

When oil is at 350°F (175°C), working quickly: hold a floured hot dog by the stick and dip it into the batter glass, turning to coat fully and build a 1/4–1/2 inch layer. Lift and allow excess batter to drip back into the glass for 2–3 seconds.

Carefully lower the coated hot dog into the hot oil. Fry in batches of 2–3 at a time (do not overcrowd) for 3–4 minutes, turning as needed, until the corn dog is deep golden brown and cooked through. Use a slotted spoon or tongs to turn gently so the batter browns evenly.

Remove cooked corn dogs to a wire rack or paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven if making large batches.

Serve warm with ketchup and mustard on the side. For kids, cut corn dogs in half or into bite-sized pieces and serve with dipping sauces.

Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 350°F (175°C) oven for 8–10 minutes to restore crispness.