Corn Dogs Recipe
Make Corn Dogs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Sausages & sticks
Coating & frying
To serve (optional)
Method
Batter
Mix dry ingredients
In a large bowl whisk together 1.25 cups all-purpose flour, 0.75 cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.
Combine wet ingredients
In a separate bowl lightly beat 1 large egg, then whisk in 1 cup buttermilk and 1 teaspoon vegetable oil (optional).
Pour the wet ingredients into the dry ingredients and stir until just combined. Batter should be thick and smooth enough to coat a hot dog (similar to pancake batter but a bit thicker). Do not overmix; a few small lumps are okay. If batter seems too thick, add up to 2 tablespoons additional buttermilk; if too thin, add 1-2 tablespoons flour.
Sausages & sticks
Pat 8 hot dogs dry with paper towels. Insert a wooden skewer or popsicle stick about 3/4 of the way into each hot dog, leaving a handle. If using frozen hot dogs, thaw completely and pat dry. Lightly dust each hot dog with 1/4 cup flour (divide into portions) to help the batter adhere, shaking off excess.
Coating & frying
Heat 6 cups vegetable oil in a deep pot or heavy skillet to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises to the surface immediately but browns slowly.
Transfer batter to a tall glass or container deep enough to fully immerse a hot dog — this makes dipping easier and reduces splatter.
Working one or two at a time (do not overcrowd), dip a floured hot dog into the batter, turning to coat evenly so about 1/4-1/2 inch of batter covers the hot dog. Lift and let excess drip off for 5–10 seconds.
Carefully lower the coated hot dog into the hot oil. Fry 3–4 minutes, turning occasionally, until the exterior is golden brown and the batter is cooked through. For smaller sausages or thicker batter, time may vary; ensure internal temperature of hot dog reaches a safe level and batter isn't doughy.
Use a slotted spoon or tongs to remove corn dog and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven while you finish frying the rest.