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Crispy Homemade Corn Dogs (Classic & Easy Recipe)

A single, perfectly golden brown and crispy corn dog served on a small, light-colored plate.
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Make classic, crispy corn dogs at home using a simple buttermilk cornmeal batter. This recipe is quick to prepare and perfect for game days, parties, or a fun family dinner.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil, plus more for frying
  • 12 standard hot dogs or sausages
  • Wooden skewers or sticks

Instructions

  1. Insert a wooden skewer into the center of each hot dog, leaving about 4 inches exposed for a handle. Set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda.
  3. In a separate medium bowl, whisk the egg, buttermilk, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine. Whisk in the 1/4 cup of vegetable oil.
  5. Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  6. While the oil heats, prepare a plate lined with paper towels for draining the cooked corn dogs.
  7. Dip one skewered hot dog completely into the batter, allowing any excess batter to drip off briefly.
  8. Carefully lower the battered hot dog into the hot oil, holding the stick until the batter sets slightly (about 10 seconds). Then, release the stick. Fry only 2 or 3 corn dogs at a time to avoid lowering the oil temperature too much.
  9. Fry for 3 to 4 minutes, turning occasionally, until the batter is deep golden brown and crispy on all sides.
  10. Remove the corn dogs from the oil using tongs and place them on the prepared paper towel-lined plate to drain excess oil.
  11. Repeat the process with the remaining hot dogs, reheating the oil to 375 degrees Fahrenheit between batches if necessary.
  12. Serve hot with your favorite condiments like mustard or ketchup.

Notes

  • For a slightly sweeter batter, substitute 1 tablespoon of honey for 1 tablespoon of the sugar.
  • If you prefer a thinner batter, add 1 to 2 tablespoons of extra milk until you reach a thick but pourable consistency.
  • To make Mini Corn Dog Bites, cut the hot dogs into thirds before skewering and reduce the frying time slightly.

Nutrition

Find it online: https://mdlatdmm.com/crispy-homemade-corn-dogs-easy-recipe/