Ingredients
- 8 hot dogs
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour (plus more if needed)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk or buttermilk
- Wooden skewers or popsicle sticks
- Oil, for deep frying
Instructions
- Pat the hot dogs dry with paper towels and insert wooden skewers into each one.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg and milk. Add to the dry ingredients and stir until smooth. Add more flour if batter is too thin.
- Heat oil in a deep pot or Dutch oven to 350°F (175°C).
- Pour the batter into a tall glass for easy dipping. Dip each hot dog, twisting gently to coat fully.
- Immediately fry the battered hot dogs, 2–3 at a time, for 3–4 minutes or until golden brown.
- Remove with tongs and drain on paper towels. Serve hot with your favorite dipping sauces.
Notes
- For mini corn dogs, cut hot dogs into halves or thirds before skewering and dipping.
- Add cayenne or smoked paprika to batter for a flavor twist.
- Cheese-filled or turkey hot dogs work well too.
- Reheat leftovers in oven or air fryer for best texture.
- Batter can be prepped a few hours ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 corn dog
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
