Homemade Corn Dogs

This homemade corn dogs recipe features hot dogs dipped in a thick, flavorful buttermilk cornmeal batter and fried until golden brown. Perfect for game day snacks, kids’ lunches, or easy party appetizers, these crispy corn dogs are simple to make with pantry staples. Use turkey, beef, or veggie hot dogs for a customizable twist on this classic fair food. Ideal for frying at home with a few quick steps and minimal prep.

Crispy, golden, and made completely from scratch, these homemade corn dogs are a fun and delicious take on a classic fair favorite. Made with a simple buttermilk cornmeal batter and fried until perfectly golden, they’re a crowd-pleaser for kids and adults alike.

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Ingredients

For the Corn Dogs

• 12 hot dogs (turkey, beef, or your choice)
• 12 wooden sticks (popsicle sticks or skewers)
• Peanut, canola, or vegetable oil, for frying
• Ketchup and mustard, for serving

For the Batter

• 1 1/2 cups fine yellow cornmeal
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1 3/4 cups buttermilk
• 1 large egg
• 1 Tbsp olive oil or vegetable oil
• 1 Tbsp honey

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Instructions

1. Heat Oil:
   In a large heavy pot or Dutch oven, heat 2–3 inches of oil to 350°F over medium heat.
2. Prepare Hot Dogs:
   Pat the hot dogs dry with paper towels. Insert sticks into each one and set aside.
3. Make the Batter:
   In one bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine buttermilk, egg, oil, and honey. Pour the wet ingredients into the dry and whisk until smooth.
4. Dip Hot Dogs:
   Pour the batter into a tall drinking glass. Dip each hot dog straight down into the batter, then twist as you lift it out to fully coat. Let any excess drip off.
5. Fry:
   Carefully lower the coated corn dog into the hot oil, holding it at an angle for 5–7 seconds to set the batter, then gently drop it in. Fry for about 3 minutes, turning as needed, until golden brown.
6. Cool and Serve:
   Transfer to a wire rack to cool slightly. Serve warm with ketchup and mustard.

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Tips

• Dry hot dogs thoroughly before dipping to help the batter stick better.
• Use a tall glass for dipping—this makes it easier to get an even coat.
• Fry in small batches (2–3 at a time) to keep the oil temperature stable.
• Test oil temperature with a thermometer to avoid greasy or undercooked results.

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Variations and Substitutions

• Cheese-stuffed hot dogs: Slice hot dogs lengthwise and insert cheese before dipping.
• Mini corn dogs: Cut hot dogs in half or thirds for bite-sized versions.
• Different meats: Use veggie dogs, beef, or even sausages.
• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.

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FAQs

Can I make these ahead of time?
Yes. Fry them, cool completely, then refrigerate or freeze. Reheat in the oven or air fryer.

Can I use a deep fryer?
Absolutely. Just maintain the oil at 350°F for best results.

What oil is best for frying?
Use a neutral oil with a high smoke point like canola, peanut, or vegetable oil.

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Serving Suggestions

• Serve with classic dips like mustard, ketchup, or spicy mayo.
• Pair with fries, coleslaw, or a side salad for a complete meal.
• Add to a party platter or serve as a fun appetizer at gatherings.

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Why You’ll Love This Recipe

• Crispy and golden: Perfect texture every time.
• Easy to make at home: No special tools required.
• Family favorite: Loved by both kids and adults.
• Customizable: Use different hot dogs, add cheese, or make minis.