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–+ servings

Corn Dogs

Homemade corn dogs that actually taste like the ones from the fair. The batter is fluffy, slightly sweet, and fries up perfectly crispy every time. All you need is ketchup and mustard and you're good to go.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Yields6 corn dogs
Print Recipe Pin Recipe
Servings6 corn dogs

Ingredients

CORNMEAL BATTER

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, melted
  • 1 cup buttermilk, cold

COATING (OPTIONAL)

  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour

CORN DOGS

  • 6 all-beef hot dogs
  • Neutral oil, for frying

FOR SERVING

  • Ketchup
  • Mustard

Instructions 

PREP THE HOT DOGS

  1. Pat the hot dogs dry with a paper towel.
  2. Insert a skewer or wooden stick into each hot dog lengthwise, leaving enough to hold onto.
  3. If using the optional coating, mix the cornstarch and flour together on a small tray — you want it long enough to fit the whole hot dog. Roll each one in the mixture and shake off any excess. This helps the batter stick.

MAKE THE BATTER

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  2. Add the egg, honey, and cold buttermilk and stir until just combined.
  3. Stir in the melted butter.
  4. Pour the batter into a tall glass or jar for easy dipping. Let it rest for 5 minutes.

FRY THE CORN DOGS

  1. Heat neutral oil in a deep pot to 325°F. You want enough oil to fully submerge the corn dogs. If the oil is too hot, the outside will brown before the batter is cooked through in the center.
  2. Working one at a time, dip a hot dog into the batter by the stick. While still holding the stick, submerge it in the oil and hold it there for about 10 seconds until the batter firms up, then release. This prevents it from sinking to the bottom and losing its coating. You can also use tongs to help lower it in if the hot oil feels a little scary.
  3. Fry for 3 to 4 minutes, turning occasionally, until deep golden brown all over.
  4. Remove with tongs and drain on a wire rack.
  5. Repeat with remaining corn dogs, making sure the oil comes back to 325°F between batches.

SERVE

  1. Serve immediately with ketchup and mustard on the side.

Notes

Q: Why do I need to pat the hot dogs dry?
A: Moisture on the surface of the hot dog prevents the batter from sticking properly. The drier the hot dog, the better the batter will stick.
Q: What's the point of the optional cornstarch and flour coating?
A: It gives the batter something to grip onto so it doesn't slide right off the hot dog when you dip it. That said, you can skip it as long as you dry the hot dogs off really well.
Q: Do the hot dogs need to be cooked first?
A: Nope! Hot dogs are already pre-cooked so they go straight into the batter as is. Feel free to boil or pan fry them first if you prefer though.
Q: My batter was still raw inside. What went wrong?
A: Your oil was most likely too hot. When the oil is too hot, the outside browns and sets quickly while the inside doesn't have enough time to cook through. Make sure your oil is at 325°F and not higher, and give them the full 3 to 4 minutes. If you notice the batter is still raw after frying, pop them in the air fryer or oven at a lower heat — around 275 to 300°F — for a few minutes to finish cooking through without browning them any further.
Q: How do I reheat corn dogs?
A: The best way is in the oven or air fryer. Oven at 350°F for about 10 minutes, or air fryer at 350°F for 7 to 8 minutes until heated through and crispy again. Avoid the microwave because it makes the batter soft and soggy.
Q: Can I make the batter ahead of time?
A: The batter is best used fresh. You can mix the dry and wet ingredients separately ahead of time and combine them right before frying.
Q: What oil is best for frying?
A: Any neutral oil with a high smoke point works great like vegetable oil, canola oil, or avocado oil are all good options.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!