Corn Dog Recipe

Dry and skewer

Pat hot dogs dry with paper towels. Insert a wooden skewer about halfway through each hot dog, leaving enough stick to hold. If sticks slip, wipe the stick with a little batter later or make a small slit in the hot dog ends to secure.

Lightly roll each skewered hot dog in 1 tablespoon all-purpose flour to help the batter adhere. Shake off excess flour.

Combine dry ingredients

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

Add wet ingredients

In a separate bowl or large measuring cup, beat 1 large egg lightly, then whisk in 1 cup milk and 2 tablespoons vegetable oil. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick and coat a hot dog when dipped; if too thin add up to 2 tablespoons additional flour, if too thick add up to 2 tablespoons milk. Let the batter rest 5 minutes to hydrate the cornmeal.

Pour at least 3–4 inches of vegetable or peanut oil into a tall, heavy pot or deep fryer so you have about 2–3 inches depth around skewered dogs when frying (this recipe lists 1 cup as a reference for small pans — adjust to your pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter: it should sizzle and brown in about 60 seconds.

Coat hot dogs

Pour batter into a tall glass or narrow container (so it's easy to dip). Hold a floured hot dog by the stick and dip it straight down into the batter until fully coated. Lift and let excess batter drip back into the glass. If batter slides off, dip twice (first to wet, then again for a thicker coat).

Fry

Carefully lower the coated hot dog into the hot oil, holding the stick and guiding it in tip-first. Fry 3 to 4 corn dogs at a time without crowding, turning occasionally, until golden brown and cooked through, about 3–5 minutes depending on size and oil temperature. Use a slotted spoon or tongs to remove and drain on a wire rack or paper towels.

If oil temperature drops below 325°F, let it return to 350°F before adding more. Keep cooked corn dogs warm in a 200°F (95°C) oven on a baking sheet if making batches.

Serve hot with optional ketchup, yellow mustard, or honey mustard/maple syrup for a sweet & savory contrast. Enjoy immediately for best texture.