Make this state fair treat at home!
If you’ve ever experienced the joy of munching on a fresh, hot corn dog while walking through a fair or carnival, you know how tasty this treat is. A few years ago, my little niece was going through a picky eating phase, and I was hosting her birthday get-together for the family. Since she was on a hot dog kick, I figured we could make that work. I ended up making my own corn dogs, and they were delicious!
Surprisingly, for such a fun treat, the history of the corn dog in the States is shrouded in mystery and debate. It’s true! Some claim German immigrants in Texas came up with it, while other cafés and diners in states like Oklahoma, Oregon, and Illinois all claim to be the masterminds behind the popular treat.
You will love making corn dogs because when you make your own, you know exactly what’s going in them: no preservatives or processed ingredients (other than the hot dogs themselves, but you can choose which hot dogs you buy!). They are great to serve up hot at parties or gatherings, either as the main course or as a fun appetizer.
Beef Hot Dogs
Hot dogs have traditionally been made of pork, but beef hot dogs are a nice alternative. Beef hot dogs have a slightly sweeter flavor and a firmer texture than pork dogs, which pairs well with corn dogs. And, while hot dogs are certainly not healthy overall, beef hot dogs are a bit leaner in fat than pork ones. Look for brands like Hebrew National or Nathan’s in most major supermarkets.
FAQs & Tips
Can I Prep These Ahead?
While I love a freshly-fried corn dog, sometimes you need to make some ahead. Simply let the corn dogs cool. Place the cooled dogs on a baking sheet, and flash-freeze for 1-2 hours. Then, put them in a resealable bag. You can freeze them for up to 3 months. Reheat in a 400-degree Fahrenheit oven or air fryer when ready to serve.
Use a Tall Cup
In Step 5, when you are coating the hot dogs in the cornmeal batter, a bowl works fine. But it’s even easier to get the coating onto the hot dogs if you put the batter into a tall cup. Doing so helps contain any drips and makes the whole dipping process faster and easier.
Why Won’t The Corn Dog Batter Stick?
If you’re having trouble getting the batter to stick to the hot dog, it’s most likely due to moisture on the hot dog. Make sure you get the hot dogs really dry when patting them down with paper towels. Getting the hot dogs thoroughly dry before coating with batter will help the batter adhere.
Serving Suggestions
Dip choices are crucial with corn dogs! Everyone has a favorite, so set out a variety. Ketchup, yellow mustard, honey mustard, ranch, and hot sauce would be a good sampling. If you’re serving corn dogs at a party, serve alongside other “fair favorites” like The Best Homemade Caramel Popcorn and homemade French Fries. For a sweet ending, consider cotton candy and Vanilla Ice Cream with a toppings bar.
Corn Dog
Ingredients
- 16 beef hot dogs
- 16 wooden skewers
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon honey
- 1 large egg
- Vegetable oil for frying
- Ketchup or mustard for serving
Instructions
- Pat the hot dogs dry with paper towels. Insert a wooden skewer into each hot dog, leaving enough handle to grip.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, honey, and egg. Add this mixture to the dry ingredients, stirring until smooth.
- In a large pot or deep fryer, heat about 3 inches of vegetable oil to 350°F. Pour the batter into a bowl, or a tall container or glass.
- Dip each skewered hot dog into the batter, twirling to coat evenly. Allow excess batter to drip off before carefully placing each corn dog into the hot oil.
- Fry until golden brown, about 3-4 minutes, turning occasionally. Work in batches as needed.
- Remove the corn dogs from the oil and drain on paper towels.
- Serve warm with ketchup or mustard for dipping.
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