This homemade version of the classic fair food favorite brings all the nostalgic flavor without having to wait for the county fair. The cornmeal batter creates that distinctive crispy exterior while keeping the hot dog juicy inside.

Source: Joy of Cooking (2019), p. 143

Ingredients

  • 1/2 cup plus 2 tbsp yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup plus 3 tbsp buttermilk
  • 1 large egg
  • 1/4 tsp baking soda
  • 3 inches vegetable oil (for frying)
  • 8 hot dogs
  • Ketchup and mustard, for serving

Directions

  1. Please read about Deep-Frying techniques before beginning.
  2. Whisk until smooth: cornmeal, flour, sugar, salt, buttermilk, egg, and baking soda.
  3. Let the batter rest 10 minutes to thicken.
  4. Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven: vegetable oil.
  5. Meanwhile, impale on wooden skewers: hot dogs.
  6. Pour the batter into a tall, narrow glass and dip each skewered hot dog in the batter, turning to coat evenly.
  7. Fry the corn dogs, turning the skewers for even cooking, until browned, 3 to 4 minutes.
  8. Keep warm in the oven until all are fried.
  9. Serve with: ketchup and mustard.

Recipe Tips

  • To make buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5-10 minutes.
  • Wooden skewers should be soaked in water for at least 30 minutes before using to prevent splintering.
  • For extra crispiness, you can double-dip the hot dogs in the batter.
  • Try adding a tablespoon of cornstarch to the batter for an even crispier exterior.
  • Mini corn dogs can be made using cocktail wieners and shorter skewers - just reduce the frying time to about 2 minutes.
  • Make sure the oil temperature stays at 375°F for best results - too hot and they’ll burn, too cool and they’ll be greasy.