What is it about corn dogs that scream summer is here? Is it the fact that all the summer fairs and festivities always serve them? Whatever it is, I love them and wanted to have some homemade corn dogs but was nervous because I didn’t know how easy they would be.
Growing up my mom would always make homemade corn dogs. She would put the pot on the stove, fill it with oil and go to town making corn dogs. They were always so delicious and there was something fun about making corn dogs at home rather than just buying a huge box of them at Costco.
So I figured I would make some for my little family because I have wanted to make them for the longest time just like my mom did for me.
The thing you freak out about is that they will be a huge mess, a lot of effort to make and not taste good. Believe me, they are super simple, not messy at all and they taste even better than the ones you get from the store because you made them from scratch.
I also love that I could make them half size. My son tends to not eat an entire corn dog, but I don’t want to finish his picked apart meal and hate wasting it. So the half size option is great, plus it’s a simple finger food your kids will love.
What are you waiting for? It’s time to get in the kitchen and start making some deliciously simple corn dogs for yourself and your little ones. I promise you it’s not as difficult as you think and you will be glad to did it.
Ingredients
- 1 (12-oz.) package hot dogs
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- Vegetable oil, for frying
Instructions
- Cut each hot dog in half then insert a wooden skewer into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels. This will help the batter to stick to the hot dog.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (see notes)
- Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.
- Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.
- Notes:
- When dipping the hot dogs in the batter, it’s easiest if you pour the batter into a tall glass.
- The skewer can be fried, so you can carefully lower the corn dogs into the oil, stick and all.
