Why You’ll Love This Recipe

This homemade corn dog recipe delivers everything you love about the classic fair favorite—crispy coating, tender hot dog center, and a touch of sweetness in every bite. They’re quick to make, kid-friendly, and fun to eat. Plus, making them at home allows you to customize the type of hot dogs and the level of seasoning in the batter. Once you try these fresh and hot from the fryer, you may never go back to frozen corn dogs again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Hot dogs (beef, turkey, or plant-based)
Wooden skewers or popsicle sticks
All-purpose flour
Yellow cornmeal
Baking powder
Salt
Sugar
Egg
Milk or buttermilk
Vegetable oil, for frying
Optional: honey or paprika for added flavor in the batter

Directions

Pat the hot dogs dry with paper towels and insert wooden skewers into each one. Set aside.
In a large mixing bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, beat the egg and stir in milk. Add to the dry ingredients and mix until a smooth batter forms. Let sit for 5–10 minutes to thicken slightly.
Heat oil in a deep pot to 350°F (175°C).
Pour the batter into a tall glass or jar. Dip each skewered hot dog into the batter, twisting to coat evenly.
Carefully place the corn dogs into the hot oil. Fry 2–3 at a time for about 3–4 minutes, turning occasionally, until golden brown and crispy.
Remove and drain on paper towels. Serve warm with ketchup, mustard, or your favorite dipping sauce.

Servings and timing

This recipe makes 8 corn dogs and takes about 30–35 minutes total, including prep and frying time.

Variations

Cheese Corn Dogs: Slide a piece of cheddar or mozzarella onto the stick before the hot dog for a cheesy surprise inside.
Spicy Corn Dogs: Add cayenne pepper or paprika to the batter for a spicy kick.
Mini Corn Dogs: Cut hot dogs in half or thirds before skewering and dipping for bite-sized treats.
Gluten-Free: Use a gluten-free flour blend and gluten-free cornmeal.
Baked Version: Pour batter into greased muffin tins, insert hot dog halves, and bake at 375°F (190°C) for 15–18 minutes.

Storage/Reheating

Storage: Store cooled corn dogs in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked corn dogs in a single layer, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in the oven or air fryer at 375°F (190°C) for 8–10 minutes until heated through and crispy. Avoid microwaving to maintain crispness.

FAQs

What kind of hot dogs should I use?

Use your favorite hot dogs—beef, turkey, chicken, or plant-based. Just make sure they’re dry before dipping.

Why won’t the batter stick to the hot dogs?

Pat the hot dogs dry thoroughly and dust lightly with flour before dipping. Also, make sure the batter is thick enough to coat evenly.

Can I make corn dogs without skewers?

Yes. You can fry the hot dogs whole or cut into halves or thirds for “nugget-style” corn dogs without sticks.

What’s the best oil for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

How do I prevent batter from dripping off?

Let excess batter drip off slightly before frying, and ensure the oil is hot enough so the coating sets immediately.

Can I use buttermilk instead of milk?

Yes. Buttermilk adds a nice tang and tender texture to the batter.

Can I bake instead of fry?

Yes. Try baking in a corn dog pan or muffin tin, but note that the texture will be more like cornbread and less crispy.

How thick should the batter be?

The batter should be thick enough to coat the hot dog without running off. If it’s too thin, add a little more flour or cornmeal.

How do I get an even coating?

Pour the batter into a tall glass and dip the skewered hot dog straight down for the most even coating.

Can I make the batter ahead of time?

Yes. You can make the batter a few hours ahead and refrigerate. Stir before using, as it may thicken slightly.

Conclusion

Homemade corn dogs are a fun, tasty way to bring a bit of fairground magic to your kitchen. Crispy, golden, and perfectly sweet and savory, they’re easy to make and even easier to enjoy. Serve them hot with your favorite dipping sauces for a satisfying snack, lunch, or party food that everyone will love. Once you try them fresh, you’ll never want to buy frozen corn dogs again.

Homemade Corn Dogs

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Homemade corn dogs are crispy, golden treats made by dipping hot dogs into a sweet cornmeal batter and frying them until perfectly crunchy. A fun, nostalgic snack or party favorite everyone will love.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Yield: 8 corn dogs
Category: Snack
Method: Frying
Cuisine: American
Diet: Halal

Instructions

Pat the hot dogs dry with paper towels and insert skewers into each one. Set aside.
In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
In another bowl, beat the egg and mix in milk. Combine wet and dry ingredients to form a smooth batter. Let sit for 5–10 minutes.
Heat oil in a deep pot to 350°F (175°C).
Pour the batter into a tall glass. Dip each hot dog into the batter, twisting to coat evenly.
Carefully lower the battered hot dogs into the hot oil. Fry 2–3 at a time for 3–4 minutes, turning to cook evenly.
Remove with a slotted spoon and drain on paper towels.
Serve warm with ketchup, mustard, or dipping sauce of choice.

Notes

Pat hot dogs completely dry and dust with flour before dipping for better batter adhesion.
Use a tall glass to dip for full, even coating.
Don’t overcrowd the fryer—work in batches.
Buttermilk adds a tangy flavor and tender texture.
Fry until deep golden for a crunchy crust.

Nutrition

Serving Size: 1 corn dog
Calories: 280
Sugar: 4g
Sodium: 550mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 7g
Cholesterol: 40mg