Texas Corny Dogs & French Fries Recipe

Prepare hot dogs

Pat the hot dogs dry with paper towels. Insert a wooden skewer into the center of each hot dog, leaving a 2–3 inch handle. Chill skewered hot dogs in the fridge while you make the batter; this helps the batter adhere.

Make the batter

In a large bowl whisk together 1.25 cups all-purpose flour, 0.75 cups yellow cornmeal, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt until evenly combined.

Combine wet ingredients

In a separate bowl lightly beat 1 large egg, then whisk in 1 cup buttermilk, 1/4 cup milk, and 2 tablespoons vegetable oil (or melted butter). Pour the wet ingredients into the dry ingredients and whisk just until combined. The batter should be thick—thicker than pancake batter but coat the back of a spoon. If too thick, add up to 1 tablespoon additional milk.

Heat oil

Pour about 6 cups vegetable oil into a deep, heavy pot or Dutch oven to a depth of 2–3 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil: it should sizzle and brown within about 45–60 seconds.

Coat hot dogs

Transfer the batter into a tall glass or jar (this makes dipping easier). Remove chilled skewered hot dogs from the fridge and pat again if needed. Holding the skewer, dip each hot dog straight down into the batter, turning to coat completely and letting excess drip off. For a thicker coating, dip twice, allowing a few seconds between dips.

Fry corn dogs

Carefully lower the battered hot dogs into the hot oil, working in batches of 2–3 so oil temperature remains steady. Fry until deep golden brown, about 3–4 minutes, turning once if needed. Use a slotted spoon or tongs to remove and transfer to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of salt while hot, if desired. Maintain oil temperature around 325–350°F (160–175°C) between batches.

Keep warm

If making multiple batches, keep finished corn dogs warm in a 200°F (95°C) oven on a wire rack while you finish frying the rest.

Prep potatoes

Peel the russet potatoes (optional) and cut into even 1/4 to 1/2-inch thick sticks. As you cut, place the fries in a large bowl of cold water to prevent browning and remove surface starch.

Rinse and soak

Rinse the cut potatoes under cold running water until water runs clear. Then cover with fresh cold water and soak for at least 30 minutes (or up to 2 hours) to remove starch for crispier fries.

Dry and dust with cornstarch

Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Thoroughly pat dry—moisture will cause oil splatter. Toss the dried fries with 2 teaspoons cornstarch until evenly coated; this helps create a crisper exterior. Season lightly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder, dividing about half of the seasoning now and reserving the rest to re-season after frying.

Heat oil for frying

Pour about 4 cups vegetable oil into a separate heavy pot or deep fryer and heat to 325°F (160°C) for the first fry. Use a thermometer for accuracy. If you don't have one, test by slipping a single fry in—small bubbles should form steadily.

First fry (blanch)

Working in batches, fry the potatoes at 325°F (160°C) until they are tender but not browned, about 3–5 minutes per batch. Do not overcrowd. Remove fries with a slotted spoon and drain on a wire rack or paper towels.

Increase temperature & final fry

Increase the oil temperature to 375°F (190°C). When hot, return the blanched fries in batches and fry until golden brown and crisp, about 2–3 minutes per batch. Remove and drain on a wire rack or paper towels.

Finish seasoning

While still hot, toss the fries with the remaining salt, pepper and garlic powder so seasoning adheres. Serve immediately.

Arrange corn dogs and fries on a platter. Serve with yellow mustard and ketchup for dipping and optional pickle slices on the side. Enjoy while hot.