Corn Dog Recipe

1. Mix dry ingredients

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

2. Combine wet ingredients

In a separate bowl whisk 1 large egg with 1 cup buttermilk and 2 tablespoons melted butter (cooled slightly) until smooth.

3. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick enough to coat a hot dog evenly (similar to pancake batter but thicker). If batter is too thick, add up to 2 tablespoons additional buttermilk; if too thin, add 1–2 tablespoons flour. Transfer batter to a tall glass or deep container to make dipping easier and set aside in the refrigerator for 10–15 minutes to thicken and rest.

4. Pat 8 hot dogs dry with paper towel. If using longer hot dogs, trim to about 4.5–5 inches. Insert a wooden skewer into each hot dog lengthwise, leaving a 2–3 inch handle. Lightly roll each skewered hot dog in 1/4 cup all-purpose flour and shake off excess — this helps the batter adhere.

5. Pour off any oil that has separated from chilled batter and give it a quick stir before dipping. Hold the skewer near the end and dip each floured hot dog straight down into the batter, twisting to coat completely and pulling up to let excess drip off. If batter is too thin and slides off, chill 5–10 minutes longer or add a little more flour to the batter. For an extra-thick coating, double-dip: after a first fry (see below), dip again in batter and fry a second time.

6. Pour neutral oil into a wide, heavy pot or deep skillet to a depth of about 2–3 inches (about 1 to 1 1/2 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C) — use a thermometer. If you don’t have a thermometer, test by dropping a small bit of batter: it should sizzle and rise slowly without burning immediately.

7. Working in batches of 2–3 (do not overcrowd), carefully slide each battered hot dog into the hot oil, holding the skewer so the handle doesn’t get submerged. Fry, turning occasionally, until the coating is deep golden brown and cooked through, about 3–4 minutes. Adjust heat as needed to maintain 325–350°F; if oil is too hot the exterior will brown before the batter cooks.

8. Use tongs to remove corn dogs and drain on a wire rack set over a baking sheet or on paper towels. Let rest 1–2 minutes; the interior will be very hot. If doubling the batter for thicker crusts, let first-fried corn dogs cool slightly, then dip again and refry until golden (additional 2–3 minutes).

9. Serve corn dogs hot with mustard and ketchup on the side. For best texture, eat within 15 minutes. Leftovers can be kept in the refrigerator and reheated in a 375°F (190°C) oven for 8–10 minutes or air-fried until crisp.