Homemade Corn Dogs
This fair favorite will bring out the kid in you.
Makes: 8 corn dogs
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Ingredients
- 1 gallon peanut or vegetable oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 (8.5-ounce) can cream-style corn
- ½ cup buttermilk
- 8 beef hot dogs
- 4 tablespoons cornstarch, for dredging
- 8 sets chopsticks, not separated
Instructions
- Pour oil into a large, heavy pot or countertop fryer and heat to 375 degrees.
- Mix dry ingredients together. Mix corn and buttermilk together. Add dry to wet all at once just until batter comes together; there will be lumps. Set aside for 10 minutes.
- Using a chopstick as a skewer, stick it into bottom of hot dog. Spread cornstarch in a shallow pan and roll the hot dog in it (to help the batter stick). Tap well to remove any excess. Put the batter in a tall glass and quickly dip the hot dog in and out of the batter.
- Cook the corn dogs two at a time in the hot oil until the coating is golden brown, about 4-5 minutes.
Tips & Notes
Kids will love skewering the hot dogs and dredging them in batter to learn how this fair favorite is made, but leave the deep-frying step for adults.
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