Clean recipe · homemadehooplah.com
Homemade Corn Dogs
With a light, puffy breading (and a touch of sweetness) that's fried to golden brown perfection, you'll be surprised how easy it is to make homemade corn dogs!
Original recipe: homemadehooplah.com
- Yield:
- 10 servings
- Prep:
- 10 min
- Cook:
- 30 min
- Total:
- 40 min
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Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (plus up to 1-3 tablespoons more for consistency)
- 1 egg
- 2 tablespoons honey
- 2 quarts vegetable oil (or enough to fill skillet 2-3 inches deep, divided)
- 10 hot dogs (any type, patted dry)
- 10 wooden sticks
Instructions
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add buttermilk, egg, honey, and 2 tablespoons vegetable oil (taken from 2 quarts listed in ingredients). Whisk until smooth.
- Set bowl aside and let cornmeal batter rest for 10 minutes.
- While batter rests, heat remaining vegetable oil in a large skillet over medium-high heat. Oil should come up at least 2-3 inches along side of pan. Using a candy thermometer, heat oil to 350°F. Line a large plate with more paper towels and set nearby. Tip: For an accurate reading, ensure thermometer does not touch bottom of pan.
- Thread hot dogs onto wooden sticks, leaving enough space at bottom for holding. Hot dogs should be dry; dab with paper towels as needed.
- Stir cornmeal batter and test for consistency. Batter should thickly coat a spoon but still drip slowly. If too thick, add buttermilk 1 tablespoon at a time (up to 3 tablespoons total), stirring after each addition.
- Pour cornmeal batter into tall glass, filling about ¾ full. Dip each hot dog in cornmeal batter, twisting to coat evenly. Let excess batter drip off.
- Holding by stick handle, gently lower coated hot dog into heated oil, releasing it just before completely submerged. Fry for 3-5 minutes, turning corndog with tongs until outside is golden brown. Transfer finished corndog to prepared paper towel-lined plate. Repeat this step with remaining hot dogs and cornmeal batter, frying in batches of 2-4.
- Serve as desired.