Delicious Homemade Corn Dogs
A classic treat that combines the fun of fair food with the comfort of home cooking, these corn dogs are perfect for family get-togethers or casual dinners.
Equipment
- Mixing Bowl
- Deep Skillet or Large Pot
- Thermometer
- Whisk
Ingredients
Hot Dogs
- 8 pieces Hot Dogs Choose your favorite brand, beef or turkey work best.
Batter Ingredients
- 1 cup All-Purpose Flour Provides structure to the batter.
- 1 cup Yellow Cornmeal Gives the batter its sweet and crunchy texture.
- 1 tablespoon Baking Powder Helps the batter rise and become fluffy.
- 1 tablespoon Sugar Enhances the sweetness of the batter.
- 1 teaspoon Salt Seasons the batter.
- 1 large Egg Binds the ingredients together.
- 1 cup Milk Achieves the right consistency for the batter.
- 4 cups Vegetable Oil For frying the corn dogs.
Assembly
- 8 pieces Skewers or Lollipop Sticks For easy handling during frying.
Instructions
- Gather all your ingredients and equipment, including a deep skillet or a large pot for frying.
- In a mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt. Whisk until well blended.
- In a separate bowl, beat the egg and add milk. Mix until fully incorporated.
- Gradually pour the wet ingredients into the dry mixture, whisking continuously to avoid lumps.
- Insert a skewer into each hot dog, ensuring stability during frying.
- Heat vegetable oil in a large pot to 375°F (190°C).
- Dip each skewered hot dog into the batter, allowing excess to drip off before placing it in the hot oil.
- Fry the corn dogs in batches for about 4-5 minutes until golden brown, rotating for even cooking.
- Remove from oil and place on paper towels to absorb excess oil.
- Serve hot with your favorite condiments.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for crispiness.