Description

Crispy, golden homemade corn dogs bring fair food nostalgia right to your kitchen. This easy recipe delivers a crunchy cornmeal crust and juicy hot dog center in under 30 minutes—perfect for parties, snacks, or fun family dinners.

Ingredients

Scale

1 cup yellow cornmeal (fine grind)
1 cup all-purpose flour (or gluten-free blend)
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon smoked paprika (optional)
1 large egg, room temperature
1 cup whole milk (or non-dairy milk)
1 tablespoon vegetable oil (canola or sunflower)
8 hot dogs (beef, turkey, or veggie)
8 wooden skewers or popsicle sticks (soaked in water)
Vegetable oil, for frying (about 4 cups, enough for 2-inch depth)
Flour, for dusting hot dogs before battering
Optional: ketchup, mustard, spicy mayo, honey, or favorite dipping sauce

Instructions

Pat hot dogs dry with a paper towel. Insert a skewer or stick into each hot dog, leaving enough length for a handle.
Pour vegetable oil into a heavy-bottomed pot, about 2 inches deep (roughly 4 cups). Heat over medium-high until it reaches 350°F (175°C).
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and paprika. In another bowl, whisk egg, milk, and oil. Pour wet ingredients into dry and mix until smooth—do not overmix.
Pour batter into a tall glass for easy dipping. Roll each hot dog in a little flour, then dip into the batter, twirling to coat evenly. Let excess drip off.
Carefully lower each batter-coated hot dog into the hot oil. Fry 2-3 at a time, turning occasionally, for 3-4 minutes until golden brown.
Remove corn dogs with a slotted spoon and place on paper towels or a wire rack. Let cool 2-3 minutes before eating.
Serve immediately with ketchup, mustard, or your favorite sauce.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap milk for almond or oat milk. Cheese sticks or veggie dogs can be used instead of hot dogs. Batter should be thick but pourable; chill hot dogs if batter slides off. Fry in small batches for best results. Keep finished corn dogs warm in a 250°F oven while frying the rest. For extra crunch, double-dip in batter before frying.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 corn dog
Calories: 250300
Sugar: 3
Sodium: 650
Fat: 13
Saturated Fat: 4
Carbohydrates: 28
Fiber: 2
Protein: 810

Keywords: corn dogs, fair food, homemade, crispy, easy, kid-friendly, party snack, gluten-free option, dairy-free option