Enjoy this fair favorite at home by using your handy air fryer!
Corn dogs, those staples of fairs and carnivals, are distinctly American street food. They were likely invented by German immigrants who came to Texas and the western region of the United States in the early 20th century, but their iconic stick was a later addition. What’s not to love about a savory, juicy hot dog covered in a layer of warm, slightly sweet cornbread? Oh, and of course, like a lot of fair food, they are created by deep-frying!
To enjoy this treat at home, you don’t actually need a deep fryer. The air fryer sitting on your counter can churn out quality corn dogs! Because of the way the air fryer circulates the hot air all around the corn dogs, you get that crispy-on-the-outside texture just like a deep fryer but using much, much less oil. It’s a win-win. Plus, by making your own cornbread batter, you know exactly what’s going into it and keep the ingredients as clean as possible.
You will love making air-fryer corn dogs at home because it’s an easy, convenient way to make a less greasy version of this all-American treat. You get the texture and taste of a traditional corn dog that is irresistible and satisfying. Air-fryer corn dogs are a fun main to serve at birthday parties, backyard barbecues, or just for a Tuesday night to break up the weekday routine of meat and potatoes.
What is the difference between milk and buttermilk?
Unless you’ve grown up on a dairy farm, you might not be too familiar with buttermilk as a dairy product. Is it just super rich, “buttery” milk? Yes and no. Traditionally, buttermilk was the liquid left over after churning milk or cream to make butter. Home cooks would use it as a drink or add it to baked goods like biscuits and pancakes to tenderize and enrich. Nowadays, buttermilk is made industrially by starting with pasteurized milk and simply adding lactic acid bacteria to “sour” and thicken it. When used in the cornbread batter for corn dogs, buttermilk helps tenderize the texture and adds a little tang to the overall taste.
How do I store leftovers?
Air-fryer corn dogs are best enjoyed soon after making them. That said, if you have leftovers, let the corn dogs cool and store them in an airtight container in the fridge for 2-3 days. You can also freeze them for up to 2 months. To reheat for serving, warm refrigerated corn dogs in a preheated 350°F oven for 10 minutes. From frozen, leave in the oven for an additional 5-10 minutes until warmed through.
Serving suggestions
It’s fun to serve air-fryer corn dogs with a smattering of condiments for people to use. I like to set out yellow mustard, honey mustard, ketchup, spicy ketchup, and pickle relish (trust me on this if you’re a pickle fan!). Since corn dogs are handhelds, all you need to do is dip, eat, and repeat. It’s a simple treat. As far as ideas for what to serve with them, it depends on the occasion.
For a birthday party or festive gathering, you can go with other “fair food favorites” like Easy Microwave Caramel Corn, fried pickles, and homemade funnel cakes. For a family dinner, our family likes something starchy like Loaded Mashed Potatoes and a side of crunchy, slightly sweet Broccoli Salad.
Air-Fryer Corn Dogs
Ingredients
- 6 wooden skewers
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 2 pinches table salt
- 1 large egg beaten
- 1 cup buttermilk
- 1 tablespoon honey
- 6 hot dogs
- Cooking spray as needed
- Ketchup, mustard, or other preferred sauce for dipping
Instructions
- Soak wooden skewers in water for 20 minutes to prevent burning. In a bowl, mix cornmeal, flour, baking powder, and salt. Add beaten egg, buttermilk, and honey to the dry ingredients and stir until smooth.
- Dry hot dogs with paper towels to remove moisture. Insert skewers into hot dogs, leaving enough handle to hold.
- Preheat the air fryer to 400°F.
- If possible, pour batter into a tall container for easy dipping. Dip each skewered hot dog into the batter, ensuring an even coat. Allow excess batter to drip off.
- Prepare the air fryer basket by lining it with air fryer parchment paper, making sure to leave some room around the edges of the basket for air flow.
- Place the battered corn dogs on the parchment, ensuring they do not touch. Work in batches as needed.
- Spray corn dogs with cooking spray. Cook for about 10 minutes until cooked and golden, turning halfway through. Cooking time will vary depending on your air fryer’s size and model.
- Serve immediately with ketchup, mustard, or preferred sauce.
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