Classic Homemade Corn Dogs
Crispy, golden corn dogs made from scratch in just 30 minutes—perfect for a quick snack or party treat.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings12
These homemade corn dogs are a fun and easy twist on a classic fair favorite. With a light, slightly sweet cornmeal batter and juicy hot dogs, they're ready in no time.
Serve them with ketchup and mustard for dipping, and watch them disappear at your next gathering. No deep fryer needed—just a pot of hot oil and a few simple ingredients.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pat the hot dogs completely dry with paper towels, then thread each onto a long wooden skewer. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
- In a small bowl, combine the buttermilk and eggs. Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix. Transfer the batter to a tall glass and let it rest while the oil heats.
- Pour enough vegetable oil into a large, heavy pot to come about halfway up the sides. Heat over medium heat until the oil reaches 375°F. Dip each skewered hot dog into the batter, turning to coat evenly, and let any excess drip off.
- Fry the corn dogs in batches of 4 to 5, turning occasionally, until golden brown all over, about 5 minutes. Use tongs to transfer them to a plate lined with paper towels. Let the oil return to temperature between batches.
- Repeat with the remaining hot dogs. Serve immediately with ketchup and mustard for dipping.
💡 Tips
- For extra crispy corn dogs, let the batter rest for 5 minutes before dipping.
- Use a tall, narrow glass for the batter to make dipping easier.
- If the batter is too thick, add a splash of buttermilk to thin it slightly.
Inspired by a recipe from Delish