Classic Corn Dogs

There’s nothing quite like Classic Corn Dogs—crispy, golden, and straight out of a nostalgic state fair experience! Whether you’re making them for a fun family dinner, game day snack, or just because you’re craving that perfect crunch, this recipe delivers. Plus, you don’t have to wait for the next fair or festival—you can whip these up right at home!

Corn dogs date back to the 1920s and 1930s, when vendors began experimenting with battering and deep-frying hot dogs. The concept quickly caught on, becoming a state fair favorite across the U.S. Today, they remain an iconic American classic, loved for their crispy coating and deliciously juicy center.

The best part? They’re surprisingly easy to make! A simple cornmeal batter coats each hot dog, creating that signature crunch when fried to golden perfection. With just a few ingredients and a little frying magic, you’ll have a batch ready in no time. Serve them with ketchup, mustard, or even honey mustard, and get ready for that first irresistible bite!

Ready to fry up some homemade fair food magic? Let’s get started!

Recipe Yield: 8 corn dogs

INGREDIENTS

1 cup yellow cornmeal
8 high-quality beef hot dogs
1 cup all-purpose flour
2 eggs
1 cup buttermilk
1/2 tsp salt
2 tbsp melted butter
1/2 tsp smoked paprika
1 tbsp baking powder
8 wooden skewers
1 tbsp vegetable oil
Oil, for frying (vegetable or peanut oil)
1/4 cup sugar

INSTRUCTIONS

1. Heat the oil: In a deep pot, heat 2-3 inches of oil to 350°F (175°C). A thermometer ensures the perfect frying temperature.

2. Mix the dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and smoked paprika.

3. Prepare the batter: Add buttermilk, eggs, melted butter, and vegetable oil. Stir until smooth and lump-free. Let the batter rest for 5 minutes to thicken slightly.

4. Skewer the hot dogs: Pat the hot dogs dry with a paper towel (this helps the batter stick better). Insert a wooden skewer into each hot dog, leaving enough room for handling.

5. Coat the hot dogs: Pour the batter into a tall glass or jar for easy dipping. Dip each hot dog, twisting slightly to ensure it’s fully coated.

6. Fry until golden: Carefully lower each battered hot dog into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy (fry in batches to prevent overcrowding).

7. Drain and serve: Transfer to a paper towel-lined plate. Serve hot with ketchup, mustard, or honey mustard sauce.

Helpful Tips to Perfect This Recipe

• Dry Your Hot Dogs: Moisture prevents the batter from sticking properly. A quick pat with a paper towel solves this.
• Tall Glass for Dipping: This ensures an even, smooth batter coating for each hot dog.
• Check the Oil Temperature: Use a thermometer to keep the oil at 350°F (175°C)—too cold, and they’ll be greasy; too hot, and they’ll burn.

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