Homemade Corndogs
My favorite corndog recipe with a simple cornmeal batter and is perfectly crispy but fluffy and just a little sweet! You'll love them!
Servings: 8
Ingredients
- 1 package hotdogs (I like Hebrew National)
- 10-14 popsicle sticks or sucker sticks
- 2 quarts of oil for frying (such as vegetable, corn, or canola oil)
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups whole milk
Instructions
- Remove the hotdogs from the package and cut them in half (see photos above for orientation of cut)
- Poke a popsicle stick or sucker stick into the cut end of each hotdog (and push it at least half way into the hot dog) and place them on a paper towel lined, rimmed baking sheet.
- Add your oil to a large Dutch oven or high walled cast iron skillet and place it over medium-high heat to start heating your oil. If you have a paddle thermometer, you can clip it to the side to see the temperature (I recommend using a thermometer for best results).
- In a medium mixing bowl add the cornmeal, flour, sugar, baking powder, and salt. Whisk to combine.
- Add the eggs and milk and stir to combine well.
- Place part of the cornmeal batter in a tall drinking cup.
- When your oil has reached 350 degrees to 375 degrees F., grab the corndog by the stick and dip it into the cup of batter. Remove it from the batter and place it in the hot oil. Repeat with a few more hotdogs so that you have 4-6 in your pan, depending on the size (don't crowd the pan or add too many).
- Let the corndogs cook for 4-6 minute or until they are a deep golden brown. Use a spider strainer or a wire skimmer to remove the corndogs from the oil and place them on a paper towel lined baking sheet.
- Repeat with remaining hotdogs until they are all cooked, adjusting your burner temperature as needed to help maintain a steady oil temperature.
- Serve hot with your favorite dipping sauces.
Notes
- I like using half a hotdog for corndogs. They are an easier size to work with, a good size for my kids to eat, and I just prefer them. You can use a whole hot dog if you like.
- Sometimes, I drizzle the hot corndogs with a bit of honey, and it's so good.
- I love a good cornmeal batter, cornmeal adds great color, texture, and flavor to the corndog batter
- A little all-purpose flour helps the batter to hold together, the gluten in the flour adds structure to the batter
Nutrition
Serving: 1 of 8 servings | Calories: 413kcal | Carbohydrates: 51g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 383mg | Potassium: 213mg | Fiber: 3g | Sugar: 12g | Vitamin A: 158IU | Vitamin C: 0.01mg | Calcium: 177mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
