Corn Dog! Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate medium bowl whisk 1 large egg and 1 cup buttermilk until smooth. Stir in 1 tablespoon vegetable oil to help the batter adhere and keep it from absorbing too much oil.

Make batter

Pour the wet mixture into the dry ingredients and stir until just combined. Batter should be thick and coat a spoon; if it's too thin add up to 2 tablespoons additional flour. Transfer batter to a tall glass or narrow container (helps with dipping) and refrigerate while you prepare the hot dogs for at least 10 minutes. Chill firms the batter and reduces oil splatter.

Prepare hot dogs

Pat 8 hot dogs dry with paper towels. If using longer hot dogs, trim to a uniform length so they fit your pan. Insert a wooden skewer about halfway through each hot dog, leaving a comfortable handle length. Wiggle slightly to center. Lightly dust each hot dog with cornstarch (about 1/4 teaspoon per dog) and shake off excess — this helps the batter cling.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 2–3 inches. Heat over medium-high until oil temperature reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float slowly to the surface.

Dip and fry (in batches)

Remove batter from fridge. Hold a hot dog horizontally, dip into the tall glass of batter and rotate to completely coat the hot dog down to the skewer, letting excess drip back into the glass. If batter is too thick to coat evenly, give a quick stir. Carefully lower the coated hot dog into the hot oil. Fry 2–3 at a time — do not crowd — for 3–4 minutes, turning as needed, until batter is deep golden brown and cooked through. Maintain oil at 325–350°F; adjust heat to avoid burning. Use a slotted spoon or tongs to transfer cooked corn dogs to a paper towel–lined tray to drain. Repeat with remaining hot dogs.

Keep warm (optional)

If making in batches, keep finished corn dogs warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish frying the rest.

Serve corn dogs hot with mustard, ketchup, and pickle relish on the side for dipping. Corn dogs are traditionally enjoyed alone or with fries to make a meal for 4.