Homemade Corn Dogs

5 from 6 votes

These homemade corn dogs are crisp on the outside, fluffy on the inside, and so much better than the frozen kind from the store. A thick cornmeal batter coats good-quality hot dogs for a classic fair-style treat you can make right at home. They are fun to serve for lunch, dinner, or even a family movie night.

Course Appetizer, dinner, Main Dish

Cuisine American

Keyword comfort food, fried, kid-friendly, party food

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 288kcal

Author Laura

Equipment

Ingredients

1 Tbsp vinegar or lemon juice
1 cup milk scant (I used skim)
1 ½ cup flour
1 cup yellow cornmeal
¼ cup sugar
2 tsp baking powder
1 tsp salt
½ tsp baking soda
2 eggs
10-12 hot dogs
wooden skewers brochettes, cut in half

Instructions

Preheat some oil in a deep fryer or large skillet to 365 degrees. You need it to be a couple of inches deep, and the pan needs to be large enough to fit the corn dogs in. I used my Le Creuset oval Dutch oven. You want to completely submerge the corn dogs in the oil.
Place 1 Tbsp of the vinegar or lemon juice in a liquid measure cup. Then add enough milk to measure 1 cup. Stir and let sit for 5 minutes.
Meanwhile, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Add milk and eggs, then whisk until well combined.
Insert the skewer into the hot dog and dip it in batter. Coat hot dog well and fry in the 356 degree oil until golden brown. Drain on towels.

Nutrition