Perfect Corn Dogs

No one can deny the crispy, slightly sweet, perfectly fried lure of a corn dog. Luckily, they are actually super easy to make at home. The batter fries up quickly and super crispy—just like a good corn dog should be! These will transport you back to being a kid at the local fair. Read on for tips to making the best corn dogs ever.

Let your batter sit.

Corn dog batter greatly benefits from sitting for a few minutes before coating the hot dogs. It will thicken as it sits, which will help coat the hot dog as thoroughly as possible. For best results, make the batter first, then allow it to sit while you heat your oil. Dipping the hot dog into the batter right before frying works best! 

Prepare your hot dogs. 

This step is crucial. Make sure your hot dogs are COMPLETELY dried off before dipping in the batter. All they need is a simple wipe down with a paper towel. If you feel your batter still isn't sticking properly, you can roll hot dogs in a little cornstarch. 

Keep your oil hot.

As with most frying projects, oil temperature is key, so be sure to use a thermometer. The ideal frying temp for corn dogs is 375°. Make sure you give your oil time to come back to 375° between each batch, and lower the heat a little if the oil starts to get too hot.

As long as you have your oil ready, you might as well add some more fried, deliciousness to your meal. Pair these corn dogs with our favorite french fries and top it all off with decadent deep-fried oreos. Your tummy will thank you.

Tried these corn dogs? Let us know what you thought about them in the comments below.

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Yields: 12
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins

hot dogs

1 c.

all-purpose flour

3/4 c.


3 tbsp.

granulated sugar

1 tsp.

baking powder

1 tsp.

kosher salt

1/2 tsp.

baking soda

1/4 tsp.

freshly ground black pepper

1/4 tsp.

ground cayenne pepper

1 c.



large eggs

Vegetable oil

Ketchup, for serving

Mustard, for serving

  1. Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
  2. In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
  3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel–lined plate. Fry remaining hot dogs, letting oil come back to temperature between batches.
  4. Serve with ketchup and mustard.

Parker Feierbach
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