Corn Dogs are a beloved American snack — crispy, golden on the outside, and juicy on the inside. Perfect for fairs, parties, game nights, or even a fun family dinner. Here's a complete guide to making delicious homemade Corn Dogs.
🧾 Ingredients
For the batter:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper (optional)
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1 cup whole milk (or buttermilk for a richer taste)
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1 large egg
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1 tablespoon vegetable oil or melted butter
For the hot dogs:
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8 hot dogs (beef, turkey, or veggie – your choice)
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8 wooden skewers or popsicle sticks
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1/4 cup all-purpose flour (for dusting the hot dogs before dipping)
For frying:
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Vegetable oil (for deep frying; enough to fill a pot about 3 inches deep)
🍴 Tools You'll Need
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Deep fryer or heavy-bottomed pot
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Mixing bowls
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Whisk
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Paper towels
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Tongs or a slotted spoon
👨🍳 Instructions
Step 1: Prep the Hot Dogs
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Pat the hot dogs dry with paper towels (important to help the batter stick).
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Insert wooden skewers into each hot dog, leaving enough stick to hold onto.
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Lightly roll each hot dog in flour and tap off any excess. This helps the batter adhere.
Step 2: Make the Batter
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In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and pepper.
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In another bowl, whisk the egg, milk, and oil.
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Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick, almost like pancake batter. If too thin, add a little more flour or cornmeal.
Step 3: Heat the Oil
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In a deep fryer or heavy pot, heat the oil to 350°F (175°C).
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Test the temperature with a kitchen thermometer to ensure it's hot enough for frying.
Step 4: Dip & Fry
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Pour the batter into a tall glass or cup – this makes dipping easier.
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Dip each floured hot dog into the batter, coating it completely. Let any excess drip off.
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Carefully place the battered hot dog into the hot oil. Don’t overcrowd the pot (fry 2–3 at a time).
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Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.
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Remove and place on paper towels to drain excess oil.
Step 5: Serve!
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Serve hot with classic condiments like:
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Ketchup
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Mustard
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Cheese sauce
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Ranch dressing
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💡 Tips for Perfect Corn Dogs
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Cold hot dogs hold the batter better. Keep them in the fridge until you’re ready to dip.
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Make sure the oil is hot enough — if it’s too cold, the batter will absorb oil and get soggy.
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You can add a pinch of cayenne pepper or paprika to the batter for a spicy kick.
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To make it cheesy, wrap the hot dogs in thin cheese slices before dipping in batter.
🧊 Storage & Reheating
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Store leftover corn dogs in an airtight container in the fridge for up to 3 days.
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Reheat in the oven or air fryer at 350°F (175°C) for 5–8 minutes to maintain crispiness.
🌟 Final Thoughts
Homemade Corn Dogs bring that nostalgic fairground flavor right into your kitchen. They’re easy, fun, and absolutely satisfying. Whether you're making them for a crowd or just a cozy snack, this recipe will become a favorite.
Would you like a printable version or a short video guide as well?
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