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Easy Crispy Homemade Corn Dogs

Close-up of a perfectly fried, golden brown homemade corn dog on a stick, resting on a small white plate.
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Make classic, crispy corn dogs at home using a simple buttermilk cornmeal batter. This recipe yields delicious, golden-brown treats perfect for quick family dinners or game day snacks.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup fine cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1 teaspoon vanilla extract (optional, for honey flavor)
  • 1 tablespoon honey (optional)
  • 16 hot dogs or cocktail wieners
  • Wooden skewers or lollipop sticks
  • Vegetable oil, for deep frying

Instructions

  1. Pat the hot dogs completely dry with paper towels. Insert a wooden skewer into the bottom of each hot dog, leaving enough room to hold.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. In a separate bowl, whisk the egg, buttermilk, milk, vanilla extract, and honey, if using.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are acceptable. The batter should be thick enough to coat the hot dogs.
  5. Pour about 2-3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 375 degrees F (190 degrees C). Use a thermometer to monitor the temperature.
  6. Dip a skewered hot dog into the batter, ensuring it is fully coated. Allow excess batter to drip off briefly.
  7. Carefully lower the battered hot dog into the hot oil, holding the stick until the batter sets (about 10 seconds). Then, release the stick.
  8. Fry 2-3 corn dogs at a time, turning occasionally, until they are deep golden brown and crispy, about 3-4 minutes. Do not overcrowd the pot.
  9. Remove the cooked corn dogs with tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  10. Serve immediately with your favorite condiments.

Notes

  • For extra crispiness, chill the battered hot dogs on a parchment-lined tray for 15 minutes before frying.
  • If you prefer mini corn dog bites, cut hot dogs into thirds before skewering and reduce frying time slightly.
  • To keep corn dogs warm while frying the rest, place them on a wire rack in a 200 degree F oven.

Nutrition

Find it online: https://cookincorner.com/easy-crispy-homemade-corn-dogs/