Description
Sizzling corn dogs bring nostalgic carnival flavors right to home kitchens, celebrating classic American street food. Crispy golden batter and juicy hot dogs create a perfect handheld treat you can easily master with simple ingredients and quick cooking techniques.
Ingredients
Scale
Main Protein:
- 8 hot dogs (beef, chicken, or your favorite)
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper (optional)
Wet Ingredients and Additional Components:
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons honey (optional, for sweetness)
- 2 tablespoons vegetable oil (for the batter)
- 12 quarts (11.4 liters) vegetable oil (for frying)
- 8 wooden skewers or popsicle sticks
Instructions
- Meticulously dry each hot dog with paper towels to ensure optimal batter adhesion.
- Pierce a wooden skewer through the center of each hot dog, creating a sturdy handle that extends beyond the meat.
- Combine dry ingredients in a spacious mixing bowl, whisking cornmeal, flour, sugar, baking powder, and salt until thoroughly integrated.
- In a separate vessel, blend milk, eggs, honey, and vegetable oil until achieving a silky, uniform consistency.
- Gradually incorporate wet ingredients into dry mixture, stirring carefully to create a thick, lump-free batter with a smooth texture.
- Transfer the prepared batter into a tall, narrow container to facilitate easy and even hot dog coating.
- Heat vegetable oil in a deep pot or fryer, monitoring the temperature until it reaches precisely 350°F, ensuring sufficient depth for complete submersion.
- Delicately dip each skewered hot dog into the batter, rotating to achieve a comprehensive, even coating and allowing excess to cascade back into the container.
- Gently lower battered hot dogs into the sizzling oil, limiting to 2-3 pieces per batch to maintain optimal cooking conditions.
- Rotate corn dogs periodically during frying, watching for a rich golden-brown exterior that signals perfect doneness, approximately 3-5 minutes.
- Extract corn dogs using a slotted spoon, transferring to a paper towel-lined surface to absorb excess oil and preserve crispiness.
- Present immediately with classic condiments like ketchup and mustard, or personalize with preferred dipping sauces.
Notes
- Pat hot dogs thoroughly to ensure maximum batter adherence and create a crispy exterior.
- Use wooden skewers at room temperature to prevent batter cooling and improve coating consistency.
- Select high-quality hot dogs with consistent thickness for uniform cooking and professional presentation.
- Maintain precise oil temperature between 350-360°F to prevent greasy or undercooked corn dogs.
- Create gluten-free version by substituting all-purpose flour with gluten-free cornmeal or rice flour blend.
- Store leftover corn dogs in airtight container and reheat in air fryer for crispiest results, avoiding microwave.
- Experiment with flavor variations by adding cayenne, smoked paprika, or herbs directly into batter for unique taste profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg