Homemade Corn Dogs Recipe

Homemade Corn Dogs Recipe

These delicious corn dogs are easy to make at home and so much better than store-bought! They have a crispy, flavorful cornmeal coating and juicy hot dogs inside.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper (optional)
• 1 cup cold milk
• 1 large egg
• 1 tablespoon vegetable oil
• 8 hot dogs
• Wooden skewers
• Vegetable oil for frying

Cooking Guide:

1. Prepare the batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper (if using). In a separate bowl, whisk together the milk, egg, and oil.
2. Assemble the corn dogs: Pat the hot dogs dry with paper towels. Thread a wooden skewer into the end of each hot dog, leaving a handle at the top.
3. Heat the oil: Heat about 3 inches of vegetable oil in a large pot or Dutch oven to 375°F (190°C).
4. Dip and fry: Dip each hot dog into the wet ingredients, letting any excess drip off. Then, roll the hot dog in the dry ingredients to coat evenly. Carefully dip the coated hot dog back into the wet ingredients, then back into the dry ingredients for a thicker coating.
5. Fry the corn dogs 2-3 at a time for 2-3 minutes, or until golden brown. Drain on paper towels.
6. Serve: Serve hot with your favorite dipping sauces, like ketchup, mustard, or ranch dressing.

Tips:

• Use wooden skewers that are long enough to hold the hot dog comfortably and leave a handle for easy eating.
• Make sure the oil is hot enough before frying. If the oil is not hot enough, the batter will be greasy.
• Don’t crowd the pot when frying. Fry the corn dogs in batches to avoid lowering the oil temperature.
• For a fun twist, you can add shredded cheese or chopped jalapenos to the batter.
• Leftover corn dogs can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.

Enjoy your delicious homemade corn dogs!