Homemade Corn Dogs
Learn to make homemade corn dogs with a simple honey cornmeal batter and your favorite brand of hot dogs. These fun fried snacks are even better than the ones at the fair!
Ingredients
- ¾ cup yellow cornmeal
- ¾ cup all purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 egg , slightly beaten
- 3 Tablespoons honey
- ¾ cup buttermilk
- 2 teaspoons vegetable oil
- 10 hot dogs
- 10 wooden sticks or skewers
- Vegetable oil , for frying
Instructions
- Heat oil: In a large dutch oven or pot, heat the vegetable oil for frying until it reaches 350°F.
- Insert skewers: Meanwhile, pat the hot dogs dry with a paper towel and put a stick or skewer in each one, about half way through the hot dog vertically.
- Whisk dry ingredients: In a medium sized mixing bowl, whisk together 3/4 cup cornmeal, 3/4 cup flour, 1/4 teaspoon salt and 1 1/2 teaspoons baking powder.
- Whisk in wet ingredients: Add the 3 Tablespoons honey, 1 egg, 3/4 cup buttermilk and 2 teaspoons vegetable oil and whisk again until well combined. Allow it to sit for 10 minutes.
- Dip and cook: Pour the cornmeal batter in a tall drinking glass. Dip a hot dog in the batter, making sure the entire hot dog is covered in batter. Gently place in the hot oil, starting by hold the stick for about 5 seconds and then letting go. It will fall to the bottom of the pot. Fry for 3 minutes, or until golden brown. You can cook 2 or three at a time. Remove and let drain and cool slightly on a paper towel or wire rack. Repeat with all 10 hot dogs.
Notes
Mini corndogs: To make mini corn dogs, cut the hot dog in half. You can use smaller skewers or popsicle sticks.
Hot dog: Feel free to use any type you like best. We typically use Hebrews Nationals or sometimes turkey hot dogs.
Storing and reheating: Keep leftovers in an airtight container in the fridge for up to a couple of days. They'll soften, but reheating in the air fryer crisps the coating back up. The oven works too. The microwave is fine in a pinch, but the outside stays soft.
Freezing: Cool completely, then transfer to a freezer bag and freeze for up to a month. Reheat straight from frozen for an easy after-school snack.
Nutrition
Calories: 236kcal, Carbohydrates: 31g, Protein: 8g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 39mg, Sodium: 393mg, Potassium: 208mg, Fiber: 1g, Sugar: 6g, Vitamin A: 54IU, Vitamin C: 0.1mg, Calcium: 62mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
