It’s a good thing I didn’t know how easy corn dogs are to make during my college years, or else they would have made up probably 90% of my diet. Not that I’ll have much more restraint as an ‘adult,’ but at least now I’m not as drunk as often.
This deep-fried deliciousness hits the spot alongside a nice bottle of beer, though. I’ll have to admit that. So, if you’re looking for a tasty snack to enjoy, let me introduce you to the world of homemade corn dogs.
You only need a few things for this recipe, and most of them I already had stashed away in my kitchen. Be sure to get some nice skewers for your dogs too because that can make a difference between a limp wiener and a sturdy one. We definitely want our corn dogs to be sturdy, right?
Here’s What You Need
- Hot dogs: The star of the show, providing the savory and meaty center of the corn dogs.
- Flour: Forms the base of the batter, giving structure and texture to the corn dog coating.
- Cornmeal: Adds a distinctive corn flavor and contributes to the crispy exterior of the corn dogs.
- Sugar: Balances the flavors and enhances browning for a touch of sweetness.
- Baking powder: Helps the batter rise and gives the corn dogs a light and fluffy texture.
- Eggs: Bind the batter together and provide moisture for a cohesive mixture.
- Milk: Adds moisture and richness to the batter, ensuring a smooth and creamy texture.
Let’s Get Started
First things first, pat the dogs dry and set them aside as you prepare the batter.
Mixing together all of the dry ingredients is the next step, and then you’ll add in the eggs and milk. Easy peasy!
Once combined, the batter should be just a bit thicker than pancake batter. It should have a smooth consistency that coats the hot dogs nicely. Now, here comes the fun part: dipping in the hot dogs one at a time. As you do this, let any excess batter drip off (or don’t, for a super thick breading!). It’s all about personal preference here.
Now, let’s talk about frying.
You don’t necessarily need a deep fryer for this recipe. A few inches of oil in a large pan will do the trick, as long as you rotate the dogs every few seconds to ensure even browning. It’s like giving your dogs a little turn on the hot oil catwalk! However, I must confess, I have a deep fryer, and it will now have a permanent place on my countertop as I stockpile hot dogs for future batches. My love for corn dogs knows no bounds!
Once your corn dogs are golden brown and crispy, it’s time to let them cool for a few minutes. Trust me, they’ll be piping hot, and nobody wants to singe their taste buds with molten corn batter.
Safety first, hungry people!
Additional Tips & Tricks
- Skewer Tip: When skewering the hot dogs, make sure to insert the skewer lengthwise through the center of the hot dog. This helps the corn dog cook evenly and gives it a nice presentation.
- Drying the Hot Dogs: Patting the hot dogs dry with a paper towel before dipping them in the batter helps the batter adhere better, resulting in a crispier coating.
- Oil Temperature: Maintain the oil temperature at around 350°F (175°C) for optimal frying. Use a thermometer to keep track and adjust the heat as needed to prevent the corn dogs from getting too greasy or undercooked.
- Testing the Batter: Before dipping all the hot dogs, do a test dip with one hot dog to check the consistency of the batter. If it’s too thin, add a bit more flour; if it’s too thick, add a splash of milk. Adjusting the batter consistency ensures a perfect coating on your corn dogs.
- Proper Drainage: After frying, let the corn dogs drain on a paper towel-lined plate to remove excess oil and keep them crispy.
- Serving Suggestions: Get creative with your toppings! Consider classic options like ketchup, mustard, and relish, or explore more adventurous choices like cheese, sauerkraut, jalapeños, or even bacon bits. The sky’s the limit when it comes to customizing your corn dogs.
- Corn Dog Alternatives: If you’re looking to switch things up, you can also use the same batter to make corn dog nuggets by cutting the hot dogs into smaller pieces and following the same dipping and frying process.
Now, how do we take our corn dogs to the next level? I served mine alongside some super easy tornado potatoes. These spiral-cut wonders make the perfect pairing, offering a delightful crunch with each bite.
Finally, the finishing touch—garnish your corn dogs with your favorite hot dog toppings! Ketchup, mustard, relish, cheese, sauerkraut, or even some spicy jalapeños, the world is your oyster when it comes to adding that extra flavor.
Let your taste buds guide you, hungry people!
Fair Style Corn Dogs
- Skewer each hot dog lengthwise and pat dry with a paper towel. This will help the batter stick to the dogs.
- Preheat the deep fryer or pot of oil, one inch deep, to 350°F.
- In a medium-sized bowl, mix together the flour, cornmeal, sugar, and baking powder.
- Add the eggs to the dry ingredients and slowly stir in the milk. Mix until well combined. The batter should be just thicker than pancake batter.
- Dip each skewered hot dog into the batter, allowing any excess to drip off.
- Transfer the coated hot dogs immediately, in batches of 2, to the deep fryer. Let the skewers rest on the edge of the fryer. Rotate the hot dogs occasionally to ensure even browning.
- Cook the corn dogs for 3-5 minutes, or until they are evenly cooked and golden brown.
- Once cooked, remove the corn dogs from the fryer and place them on a plate lined with a paper towel to cool and drain any excess oil. Serve and enjoy your homemade fair-style corn dogs!