Homemade Corn Dogs Recipe
User Reviews
5
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Prep Time
18 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
12 corn dogs
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Calories
335 kcal
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Course
Main Course
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Cuisine
American
Homemade Corn Dogs Recipe
Description
This Homemade Corn Dogs recipe begins with turkey hot dogs on sticks, dipped into a batter made of fine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. The batter’s wet ingredients include buttermilk, an egg, oil, and honey, which combine to form a thick coating. The hot dogs are dipped fully and twirled to achieve an even layer of batter. After briefly holding the coated dogs at an angle in hot oil to seal the batter’s base, they are fully immersed and fried until golden brown, typically around three minutes. The frying temperature is maintained at 350°F, frying a few at a time for even cooking.
The resulting corn dogs have a crunchy, golden crust with a tender interior and juicy hot dog center. Serving them with ketchup or mustard complements the mild sweetness of the batter. The cornmeal provides a characteristic texture distinct from regular batter.
Nutrition estimates assume about 1 teaspoon of oil absorbed per corn dog. Maintaining the correct frying temperature is key to avoid greasy or undercooked edges.
Ingredients
For the Corn Dogs:
- 12 hotdog we used turkey hot dogs
- 12 sticks
- peanut oil canola oil, or vegetable oil for frying
- ketchup to serve
- mustard to serve
Batter Ingredients:
- 1 1/2 cups yellow cornmeal fine
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 3/4 cups buttermilk
- 1 egg large
- 1 Tbsp olive oil or vegetable oil
- 1 Tbsp honey
Instructions
- Pour 2-3” of oil in a large pot or dutch oven and heat to 350˚F over medium heat.
- Pat dry with paper towels. Insert sticks into hot dogs.
- Whisk together dry ingredients (corn meal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey). Combine wet and dry ingredients and whisk to combine.
- Pour batter into a drinking glass almost to the top and dip hot dogs. Put corndog straight down into batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.
- Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop into oil (this keeps them from sticking to the bottom of the pot).
- Fry 3 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.
Notes
- Pat hot dogs dry before inserting sticks to help batter adhere better.
- Hold the battered corn dog at an angle in the hot oil briefly to seal before fully frying.
- Maintain oil temperature around 350°F and fry 2-3 corn dogs at a time to keep consistent heat.
- Serve with ketchup and mustard as classic condiments.
- Estimated oil absorption per corn dog is about 1 teaspoon, affecting nutrition calculation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12corn dogs
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbs | 41g | |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 403mg | 17% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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