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Homemade Corn Dogs

I love the corn dogs you buy at carnivals but wanted to make them at home so I created this easy batter for frankfurters. Great served with mustard.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 2390.3 kcal

Equipment

  • 1 Deep Fryer or Large Saucepan For safe and effective deep frying
  • 1 Medium Bowl For mixing the batter
  • 1 Cooking Thermometer Essential for monitoring oil temperature for perfect frying
  • 1 Slotted Spoon or Tongs For safely handling corn dogs in hot oil
  • 16 Wooden skewers For holding the frankfurters

Ingredients
  

Main

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup white sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup milk
  • 1 large egg
  • 1 quart vegetable oil for frying
  • 2 16 ounce packages beef frankfurters
  • wooden skewers

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter. Dotdash Meredith Food Studios
  • Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
  • Meanwhile, pat frankfurters dry and insert a skewer into each one. Dotdash Meredith Food Studios
  • Roll frankfurters in batter until well coated. Dotdash Meredith Food Studios
  • Fry 2 or 3 corn dogs at a time in preheated oil until lightly browned, about 3 minutes. Dotdash Meredith Food Studios
  • Drain on paper towels. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

Achieving the correct oil temperature is paramount for perfect corn dogs; too low and they'll be greasy, too high and they'll burn before cooking through. Aim for a consistent 375°F (190°C) and fry in small batches to prevent temperature drops. Ensure frankfurters are thoroughly patted dry before skewering and coating to help the batter adhere. For an extra crispy crust, you can double-dip the frankfurters in batter after the first coat sets slightly. Serve immediately with a variety of dipping sauces beyond mustard, like spicy ketchup or a tangy relish.