Make Homemade Corndogs

Using some common kitchen pantry ingredients and a couple packs of hot dogs, you can learn how to make homemade corn dogs. Creating fair-style corn dogs right at home is possible in a matter of minutes. After coating the hot dogs with corn dog batter, deep-fry them and then serve with your favorite corn dog condiments, such as ketchup and mustard.

Ingredients

Stove Top Method

  • 1 cup cornmeal
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/t teaspoon black pepper
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1 cup milk
  • 1 egg
  • 1 quart vegetable oil
  • 2 packs hot dogs or sausages

Dips and Toppings for Corndogs

  • Ketchup
  • Mustard
  • Relish
  • Mayo
  • Honey
  • Coleslaw
  • Barbecued sauce
  • Ranch dressing

Steps

  1. Combine the dry ingredients for this corn-dog batter recipe in a medium bowl.
    • If you prefer a sweeter batter, increase the sugar by 1/8 cup. For a less sweet batter, increase the cornmeal by 1/8 cup.
  2. Add 1 cup milk and 1 egg to the dry mixture and stir until well blended.
  3. Heat vegetable oil in a heavy, deep-sided saucepan until it reaches 375 degrees Fahrenheit (191 degrees Celsius). Use a pan deep enough to accommodate 2 to 3 hot dogs at a time and roomy enough so that they can be completely submerged without touching each other.
  4. Inset a skewer into each of the hot dogs, leaving enough of the skewer sticking out of one end to use for a handle. The wood skewers will remain in the hot dogs from cooking through serving.
  5. Rub each hotdog with cornstarch so the batter will better adhere to the hot dogs. Hold the protruding end of the skewer and swirl the hot dogs in the batter until they are well-coated.
    • For easier coating, fill a drinking glass with batter and dip the hot dogs into the glass.
    • Make mini-corn dogs by cutting the hot dogs into thirds or quarters and using toothpicks for skewers.
  6. Cook the corn dogs. Gently insert a couple of the coated hot dogs one at a time into the hot oil. Add them to the oil carefully to prevent spattering as the hot oil will burn skin. Cook the corn dogs approximately 3 minutes, until they are a golden shade of brown.
  7. Remove the corn dogs carefully from the oil using metal tongs. Set them on paper towels to drain.
  8. Allow the corn dogs to cool slightly before eating. Serve the corn dogs with condiments such as ketchup and mustard.
  9. Finished.

Tips

  • Fry only a few corn dogs at one time or the oil temperature may drop and the corn dogs will not properly cook.

Warnings

  • Baking the corn dogs in the oven rather than deep frying will not typically yield as good of result, and the batter may slide off of the hot dog.

Things You'll Need

  • Medium bowl
  • Deep-sided saucepan
  • 16 wooden skewers
  • Toothpicks (optional)
  • Metal tongs
  • Paper towels

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Sources and Citations

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