Homemade Corn Dogs (Print Version)
# Ingredients:
→ Batter
01 -
1 ½ cups yellow cornmeal
02 -
1 ¼ cups all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1 Tablespoon baking powder
05 -
1/4 teaspoon salt
06 -
1 egg, beaten
07 -
2 cups buttermilk (or whole milk)
08 -
1 Tablespoon vegetable oil
09 -
1 Tablespoon honey
→ Assembly
10 -
12 hot dogs
11 -
12 corn dog sticks or wooden skewers
12 -
1/4 cup corn starch (for coating)
13 -
Vegetable oil (for frying)
# Instructions:
01 -
Add 7-10 cm of vegetable oil to a large pot. Heat to 175°C over medium heat.
02 -
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add beaten egg, buttermilk, oil and honey. Mix until thoroughly combined into a slightly thick batter (thicker than pancake batter).
03 -
Pat hot dogs dry with paper towels to ensure better batter adhesion. Insert one skewer or wooden stick into each hot dog. Lightly dust each hot dog with cornstarch to help the batter adhere during frying.
04 -
Pour batter into a tall drinking glass. Dip each hot dog into the batter while holding the stick, ensuring complete coverage. Let excess batter drip off briefly, then immediately place into hot oil. Turn as needed to brown all sides evenly, cooking for 2-3 minutes until deep golden brown. Transfer to paper towels to drain excess oil.
# Notes:
01 -
The cornstarch coating helps the batter adhere to the hot dogs during frying.
02 -
For best results, ensure oil temperature remains consistent at 175°C throughout frying.