Corn Dog Recipe

Whisk dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, beat 1 large egg lightly, then whisk in 1 cup whole milk and 2 teaspoons vegetable oil until blended.

Make batter

Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be thick but pourable — similar to pancake batter. If it seems too thick, add up to 2 tablespoons more milk. Let the batter rest for 5–10 minutes to hydrate the cornmeal.

Prepare hot dogs

Pat the hot dogs dry with paper towels to remove surface moisture (this helps the batter stick). If using longer hot dogs, trim to about 4–5 inches if desired.

Skewer and dust

Insert a wooden skewer into each hot dog, leaving a 2–3 inch handle. Lightly toss or roll each skewered hot dog in 1/4 cup all-purpose flour to coat evenly; shake off excess flour. The flour coating helps the batter adhere.

Heat oil

Pour 1.5 cups vegetable or canola oil into a deep, heavy-bottomed pot or an electric fryer to a depth of about 2–3 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and brown in about 45–60 seconds.

Batter consistency check

Before frying, give the batter a quick stir. It should coat the back of a spoon but still flow. If too thin, add 1–2 tablespoons flour; if too thick, add 1 tablespoon milk.

Coat hot dogs

Working one at a time, hold the skewered hot dog and dip it into the batter, turning to fully coat. You can spoon batter over the hot dog to cover any bare spots. Lift and let excess batter drip back into the bowl for 5–10 seconds.

Fry until golden

Carefully lower the coated hot dog into the hot oil, away from you, and fry 2–3 at a time depending on pot size (do not crowd). Fry for 3–4 minutes, turning once with tongs if needed, until the batter is golden brown and cooked through.

Drain

Use tongs to remove the corn dog and hold briefly over the pot to drain excess oil. Transfer to a wire rack set over a baking sheet or paper towels to finish draining and keep crisp.

Keep warm (optional)

If making a batch, keep finished corn dogs warm in a 200°F (95°C) oven on a rack until all are cooked, about 10–15 minutes.

Serve corn dogs hot with yellow mustard and ketchup to taste. Insert skewers into a small stand or napkin if serving handheld.