Corn Dog Recipe

This homemade Corn Dog Recipe will have you making your own fair food at home and inviting fancy chickens over to party.

Corn Dog Recipe

Aroma of all things fried wafted through the air as carnies touted their goods. Strolling through the midway promises of exciting times boomed over the loud speaker:

Do you wanna go faaaaast?!?

Do you wanna go reeeeeal faaaaast?!?

Do you wanna go baaaaaaackwards?!?

Do you wanna go backwards faaaaast?!?

Do you wanna go backwards reeeeeeal faaaaaast?!?

Um … no. Not so much. I really just want a corn dog, perhaps followed by a funnel cake and then a leisurely stroll through the ag building to see those fancy chickens they always have in there on display. You know the kind I’m talking about … those fluffy chickens, all fancied up with their fluffy legs, prancing around. Crazy is what they are.

Anyway, I’ll pass on the rides. A corn dog will do just fine. And when you can make them right at home who needs to wait for the fair to come to town? Not me. No sirree. I’m mighty fine staying here enjoying corn dogs in the peace and quiet of my own home. Except for those fancy fluffy chickens. They can come by for a visit.

I think you’ll find this Corn Dog Recipe helps you make them just as good, if not better, than any fair has to offer right at home. But be sure to make a bunch because they will disappear reeeeeal faaaaaast!

Corn Dog Recipe Corn Dog Recipe

A few tips for making corn dogs:

  • We broiled the beef franks first before coating them in batter. You don’t have to do this step, but I think it makes for a much tastier corn dog. Broiling brings out the flavor!
  • Lightly coat franks in flour or corn starch before dipping them in the batter. It helps the batter stick a bit better.
  • Keep your oil temperature consistent to avoid greasy corndogs. Ain’t nobody got time for greasy corn dogs. An inexpensive candy thermometer will help monitor the temperature.
  • Wooden chopsticks work fantastic for corn dogs.

Corn Dog Recipe

Delicious homemade corn dogs are easy to make and are the perfect party food.

Ingredients:

  • 8 beef hotdogs
  • 8 wooden corndog skewers (or chopsticks)
  • vegetable oil for frying at 3-inch depth
  • 3/4 cup all-purpose flour, divided
  • 1 1/2 cups cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup dill pickle juice

Directions:

  1. Heat broiler in oven. Spread hotdogs on baking sheet and broil until done. About 3-4 minutes. Remove from oven, insert wooden skewer/chopstick into each hotdog. Spread 1/4 all-purpose flour in a dish, and roll each hotdog in flour to coat. Set aside.
  2. In a mixing bowl combine remaining flour, cornmeal, baking powder, baking soda, sugar, ground red pepper, eggs buttermilk and dill pickle juice until smooth.
  3. Heat oil in heavy bottom tall-sided pan to 375-degrees F. Oil should be at least 3-inch deep.
  4. Dip each skewered hotdog in batter to evenly coat. Carefully insert into hot oil and cook 1-2 to minutes each, until golden brown.
  • We broiled the beef franks first before coating them in batter. You don’t have to do this step, but I think it makes for a much tastier corn dog. Broiling brings out the flavor!
  • Lightly coat franks in flour or corn starch before dipping them in the batter. It helps the batter stick a bit better.
  • Keep your oil temperature consistent to avoid greasy corndogs. Ain’t nobody got time for greasy corn dogs. An inexpensive candy thermometer will help monitor the temperature.
  • Wooden chopsticks work fantastic for corn dogs.

Originally published January 27, 2015.