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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 Medium Mixing Bowl
  • 1 Deep-Fryer or Heavy-Bottomed Saucepan Ensures even heat distribution and safe deep frying.
  • 1 Instant-Read Thermometer Crucial for maintaining precise oil temperature.
  • 1 Slotted Spoon or Spider For safely removing corn dogs from hot oil.
  • 24 Wooden skewers Appropriate quantity for standard frankfurter packages.

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

Maintaining the precise oil temperature of 375°F (190°C) is paramount; an instant-read thermometer is indispensable to prevent greasy or over-browned corn dogs. Ensure frankfurters are thoroughly patted dry before skewering, this promotes superior batter adhesion. For optimal crispness and even cooking, avoid overcrowding the fryer; fry in small batches to maintain consistent oil temperature. The batter consistency should be thick enough to cling to the frankfurters without being overly pasty – adjust with a splash of milk or a pinch of flour if necessary. Consider a double dip of batter for a thicker crust, and serve immediately with a selection of gourmet mustards or a zesty sriracha mayo for an elevated experience.