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Corn Dogs
With a few simple tricks, you can make everyone’s favorite fair food in your kitchen. Get this easy recipe for homemade corn dogs with a buttermilk-cornbread crust here.
👥 8 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 15 min👤 Andrea Albin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat 3" vegetable oil to 350°F in a deep 3-qt. heavy pot over medium-high heat.
Vegetable oil (for frying)
2
Put 3 Tbsp. all-purpose flour (23 g) on a plate and working one at a time, roll 8 hot dogs in flour to coat, shaking off excess. Insert a 6–8" skewer into each hot dog.
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3
Whisk ½ cup (63 g) all-purpose flour, 1½ cups yellow cornmeal, 1½ tsp. baking powder, 2 tsp. sugar, ½ tsp. baking soda, a pinch of cayenne pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine, about ⏱️ 30 seconds. Add 2 large eggs and 1¼ cups well-shaken buttermilk to dry ingredients and whisk until smooth. Transfer some of the batter to a tall glass, filling it almost to the top.
½ cups yellow cornmeal1½ tsp. baking powder1. sugar2 tspA pinch of cayenne pepper. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge eggs2¼ cups well-shaken buttermilk1
4
One at a time, dip hot dogs into glass of batter to coat (adding more batter as necessary). Fry corn dogs in batches of 2–3, turning occasionally, until batter is cooked through and golden brown all over, about ⏱️ 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F. Repeat with remaining hot dogs. Editor’s note: This recipe for corndogs was first printed in the September 2010 issue of ‘Gourmet.’ Head this way for more of our favorite recipes for Memorial Day →
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