Kids Corn Dog Recipe

Mix dry ingredients

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

Add wet ingredients

In a separate small bowl or 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 the back of a spoon; if it seems too thick, add up to 1 tablespoon additional milk.

Prepare hot dogs

Pat 8 cocktail or mini hot dogs dry with paper towels. Insert a wooden skewer or popsicle stick into the center of each hot dog, leaving a few inches of stick exposed for a handle. Lightly roll each hot dog in 1/4 cup all-purpose flour so they have a thin dusting; shake off excess. The flour helps the batter adhere.

Coat with batter

Pour the prepared batter into a tall glass or narrow container deep enough to cover the hot dog. Holding the stick, dip each floured hot dog straight down into the batter so it is fully coated. Lift and let excess batter drip off for 5–10 seconds. If the batter is too thin and runs off, refrigerate 10 minutes to thicken or add 1–2 tablespoons of flour to adjust.

Heat oil

Pour about 6 cups neutral frying oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a cube of bread turns golden in about 45 seconds. Maintain the oil temperature between 330–350°F during frying.

Fry corn dogs

Working in batches of 3–4 to avoid crowding, carefully lower each battered hot dog into the hot oil, stick-end up or angled across chopsticks to keep upright if desired. Fry for 2.5–4 minutes, turning occasionally with tongs if needed, until the batter is golden brown and cooked through. Use a slotted spoon or tongs to transfer cooked corn dogs to a wire rack set over a baking sheet or paper towels to drain.

Keep warm

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

Allow corn dogs to rest 1–2 minutes to cool slightly (for kids). Serve warm with ketchup and yellow mustard on the side for dipping. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F oven until warmed through and crisped, about 8–10 minutes.