Make your kitchen the new fairground with this irresistible corn dogs recipe. Perfectly crispy on the outside, juicy on the inside, and skewered for your eating pleasure, these corn dogs are a hit for any occasion.
Why This Recipe Works
- The batter is just the right thickness to coat the hot dogs evenly without dripping off.
- Deep frying at the perfect temperature ensures a golden, crispy exterior every time.
- Using quality hot dogs means every bite is packed with flavor.
- Skewering the hot dogs makes them easy to handle and eat, just like at the fair.
- This recipe is customizable, allowing you to adjust the sweetness or saltiness to your liking.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup milk
- 1 tbsp vegetable oil
- 8 hot dogs
- 8 wooden skewers
- Vegetable oil for frying
Equipment Needed
- Deep fryer or large pot
- Thermometer
- Mixing bowls
- Whisk
- Paper towels
Instructions
Prepare the Batter
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Let the batter rest for 10 minutes to thicken slightly.
Skewer the Hot Dogs
Insert a wooden skewer into each hot dog, pushing it about three-quarters of the way through. This will make them easy to dip and hold while frying.
Heat the Oil
Fill your deep fryer or large pot with enough vegetable oil to submerge the corn dogs. Heat the oil to 375°F. Maintaining the correct temperature is crucial for achieving that perfect golden crust.
Dip and Fry
Dip each skewered hot dog into the batter, ensuring it’s fully coated. Carefully place it into the hot oil and fry for about 3 minutes, or until golden brown. Fry in batches to avoid overcrowding.
Drain and Serve
Remove the corn dogs from the oil and let them drain on paper towels. Serve hot with your favorite condiments.
Tips and Tricks
For an extra crispy exterior, you can double dip the hot dogs in the batter before frying. If you’re watching your oil temperature, a candy thermometer is a great tool to keep on hand. To keep the cooked corn dogs warm while you finish frying, place them in a low oven. Experiment with different types of hot dogs or even sausages for a twist on the classic. And remember, safety first—always be cautious when working with hot oil.
Recipe Variations
- Try using cheese-filled hot dogs for a gooey surprise inside.
- Add spices like paprika or garlic powder to the batter for an extra kick.
- For a healthier version, bake the corn dogs instead of frying.
- Use mini hot dogs and skewers for bite-sized corn dogs perfect for parties.
- Swap out the traditional mustard and ketchup for gourmet sauces like sriracha mayo or BBQ sauce.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter up to a day in advance. Just give it a good stir before using to ensure it’s the right consistency.
What’s the best oil for frying corn dogs? Vegetable oil is ideal due to its high smoke point and neutral flavor, but canola oil works well too.
How do I know when the oil is ready? The oil should reach 375°F. If you don’t have a thermometer, you can test it by dropping a small amount of batter into the oil. If it sizzles and rises to the surface immediately, it’s ready.
Summary
This corn dogs recipe brings the fun of the fair right to your kitchen. With a crispy, golden exterior and a juicy hot dog inside, it’s a treat that’s sure to please everyone. Customizable and easy to make, it’s perfect for parties, snacks, or just because.
