Classic American Corn Dogs (Printable)

Juicy hot dogs enrobed in a sweet cornmeal batter, deep-fried to a crispy golden finish.

# What You Need:

→ Hot Dogs

01 - 8 hot dogs
02 - 8 wooden sticks (e.g., popsicle or bamboo skewers)

→ Batter

03 - 1 cup (120 g) yellow cornmeal
04 - 1 cup (125 g) all-purpose flour
05 - 1/4 cup (50 g) granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup (240 ml) whole milk
09 - 2 large eggs
10 - 1 tablespoon vegetable oil

→ Frying

11 - 6 cups (1.5 liters) vegetable oil, for deep frying

# Directions:

01 - Pat hot dogs dry with paper towels. Insert a wooden stick into each, leaving sufficient length as a handle.
02 - Heat vegetable oil in a deep fryer or large, deep pot to 350°F (180°C).
03 - In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly mixed.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil until smooth.
05 - Pour wet ingredients into dry mixture and whisk thoroughly until batter is smooth and thick.
06 - Transfer batter into a tall glass to facilitate dipping of hot dogs.
07 - Submerge each hot dog into the batter, turning to coat evenly on all sides.
08 - Carefully lower battered hot dogs into hot oil, frying 2 to 3 at a time. Cook for 3 to 4 minutes, turning as needed, until golden brown.
09 - Remove corn dogs with tongs and drain on paper towels. Serve hot, optionally accompanied by ketchup and mustard.

# Expert Advice:

01 -
  • They hit that perfect textural sweet spot where the outside shatters and the inside stays juicy, every single time.
  • You can make a batch in under 30 minutes and suddenly you're the person everyone wants to hang out with.
  • The batter's just sweet enough to taste homemade, without being precious or complicated about it.
02 -
  • The batter has to be thick—if it slides off the hot dog instead of clinging, add flour a tablespoon at a time until it sticks like it means to.
  • Oil temperature is everything: too cool and you get a greasy, heavy coating; too hot and the outside burns before the hot dog warms through, so check it twice.
03 -
  • Soaking your wooden sticks for 30 minutes before inserting them into hot dogs prevents charring and keeps them from splitting.
  • Use a thermometer religiously—350°F is your sweet spot, and even 20 degrees off changes everything about how they cook.
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