Get ready to transform your kitchen into a carnival of flavor with these mouthwatering hand-dipped corn dogs! Imagine biting into a perfectly crispy, golden-brown exterior that gives way to a juicy hot dog inside - it's like a flavor explosion that will transport you straight to food festival heaven. Whether you're looking to impress your kids, wow your friends at a party, or simply indulge in a classic American treat, these homemade corn dogs are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 hot dogs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- Vegetable oil for frying
Instructions
- Begin by gathering all the ingredients: 6 hot dogs, 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1/2 teaspoon salt, 1 cup milk, and vegetable oil for frying.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt. Whisk these dry ingredients together until they are well blended.
- Gradually add the milk to the dry ingredients, stirring continuously until the batter is smooth and free of lumps. The consistency should be thick enough to coat the hot dogs but still pourable.
- Preheat a deep frying pan or pot over medium-high heat and pour in enough vegetable oil to submerge the corn dogs, about 2-3 inches deep. Heat the oil until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- While the oil is heating, pat the hot dogs dry with a paper towel to ensure the batter adheres well. If desired, you can insert wooden skewers into each hot dog for easier handling.
- Once the oil is hot, dip each hot dog into the batter, ensuring it is completely covered. Allow any excess batter to drip off before carefully placing the battered hot dog into the hot oil.
- Fry the corn dogs in batches, making sure not to overcrowd the pan. Cook each corn dog for about 5-7 minutes, turning occasionally until they are golden brown and crispy on all sides.
- Using a slotted spoon, remove the corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil.
- Let the corn dogs cool for a minute before serving. They can be enjoyed plain or with your favorite dipping sauces like mustard, ketchup, or honey.
Tips
- Temperature is key! Keep your oil consistently at 350°F for the crispiest results.
- Pat your hot dogs completely dry before battering to ensure the coating sticks perfectly.
- Use wooden skewers for easy handling and that authentic corn dog look.
- Don't overcrowd the pan - fry in batches to maintain oil temperature.
- For extra flavor, try adding a pinch of cayenne or smoked paprika to your batter.
- Let corn dogs drain on paper towels to remove excess oil and keep them crispy.
- Serve immediately for the best texture and taste.
- Experiment with different dipping sauces to find your perfect combination!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
