Bring the taste of the fair right to your kitchen with these Easy Homemade Corn Dogs! Crispy on the outside, tender on the inside, and perfectly golden, they’re made with simple ingredients and a quick, flavorful batter that fries up beautifully. Serve with mustard or even easy homemade ketchup for the perfect State Fair classic!
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🌭 The Ingredients
This simple batter comes together with everyday pantry staples to create a crisp, golden coating that perfectly complements the juicy hot dogs inside. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes and Substitutions
- Hot Dogs – Use your favorite brand of beef, pork, or turkey hot dogs. Substitute: Try cocktail franks for mini corn dogs or plant-based hot dogs for a vegetarian version.
- Cornmeal – Gives the batter its signature flavor and texture. Substitute: Use finely ground cornmeal for a smoother coating or coarse cornmeal for extra crunch.
- All-Purpose Flour – Helps bind the batter and creates a light, fluffy texture. Substitute: A 1:1 gluten-free flour blend works if needed.
- Sugar – Adds a touch of sweetness to balance the savory flavor. Variation: Increase slightly for a more fair-style taste or reduce for a less sweet version.
- Baking Powder – Provides lift and keeps the coating light and airy. Make sure yours is fresh for the best results.
- Salt – Enhances flavor and balances the sweetness of the batter.
- Buttermilk – Adds tangy flavor and helps create a tender, fluffy coating. Substitute: If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
- Egg – Helps the batter cling to the hot dogs and adds richness. Substitute: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free version.
- Vegetable Oil – Used for frying; it gives a crisp, golden crust. Substitute: Canola or peanut oil is a great alternative with high smoke points.
See the recipe card (with video) below for a full list of ingredients and measurements.
🎠 Tips for Perfect Homemade Corn Dogs
- Keep the oil hot and steady. Maintain a temperature around 350°F (175°C) for even cooking and a crisp, golden coating. If the oil is too cool, the batter will absorb grease; too hot, and it’ll brown before the inside cooks.
- Dry the hot dogs first. Pat them dry with paper towels before dipping — this helps the batter stick evenly.
- Use skewers or sticks. Insert wooden skewers or chopsticks into the hot dogs before coating for easy dipping and frying.
- Dip and twist. Pour the batter into a tall glass or jar, then dip and twist each hot dog to coat it evenly without air pockets.
- Fry in small batches. Overcrowding the pot lowers the oil temperature and can lead to soggy corn dogs.
- Drain properly. Place cooked corn dogs on a wire rack or paper towels to remove excess oil and keep them crisp.
- Serve immediately. Corn dogs are best enjoyed hot and fresh — crisp on the outside and soft inside!
👩🏼🍳 How to Make a Homemade Corn Dog
- Step 1: Insert a wooden skewer into the end of each hot dog, leaving enough at the end for a handle.
- Step 2: Combine the cornmeal, flour, sugar, baking powder, and salt.
- Step 3: In another bowl, mix the buttermilk with the lightly beaten eggs and 1 tablespoon of oil.
- Step 4: Stir the dry ingredients into the wet mixture until smooth.
- Step 5: Fill a tall glass with the batter and submerge the hot dog, then slowly remove it.
- Step 6: Fry in 350°F oil until golden brown. Serve at once!
🍽️ How to Serve
Homemade corn dogs are best served hot and crispy, straight from the fryer! Here are some tasty ways to enjoy them:
- Classic Style: Serve with ketchup and yellow mustard for that nostalgic fairground flavor.
- Sweet & Savory: Drizzle with honey or maple syrup for a fun twist on the classic.
- Spicy Kick: Pair with spicy mustard, sriracha mayo, or Cajun remoulade.
- Cheesy Dip: Try dipping in warm nacho cheese sauce for an indulgent treat.
- Mini Corn Dogs: Make bite-sized versions for parties, game day, or kids’ lunches.
- Complete the Meal: Serve alongside homemade fries, creamy coleslaw, or Southern baked beans for a hearty, fair-style dinner.
No matter how you serve them, these golden, crispy corn dogs bring all the fun and flavor of the fair right to your kitchen!
Expert Tip
For the perfect corn dog experience, order corn dog sticks online — they’re sturdy, heat-safe, and the ideal length for dipping and frying. If you don’t have any on hand, wooden skewers or popsicle sticks work just as well!
🙋🏽♂️ Frequently Asked Questions
Yes! You can prepare the batter a few hours in advance and keep it covered in the refrigerator. Just give it a quick stir before dipping the hot dogs.
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils fry evenly and give the corn dogs a crisp, golden coating.
Absolutely! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.
This usually happens if the hot dogs are wet. Pat them completely dry before dipping to help the batter stick evenly.
Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.
Yes! Freeze cooked corn dogs on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in the oven or air fryer until hot and crispy.
🎡 More State Fair Classic Recipes
Ready to make corn dogs better than the state fair? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Corn Dog – Classic State Fair Recipe
Video
Equipment
- 1 deep sturdy pot for frying, or a deep-fryer
- 8 corn dog sticks or skewers or popsicle sticks
Ingredients
- vegetable oil for frying
- 8 beef hot dogs
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon vegetable oil
Instructions
- Heat about 2 inches of oil in a deep pot to 350 to 360°F.vegetable oil
- Pat the hot dogs dry with paper towels (this helps the batter stick to them). Insert wooden sticks (or skewers) into each hot dog, leaving enough at the end for a handle. Set aside.8 beef hot dogs
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until the mixture is well combined.1 cup cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In another bowl, whisk the buttermilk, eggs, and 1 tablespoon vegetable oil.1 cup buttermilk, 2 large eggs, 1 tablespoon vegetable oil
- Combine the wet and dry ingredients, stirring until smooth and thick.
- Transfer the batter into a tall glass or jar (this makes dipping easier).
- Dip a dog into the batter, twisting to fully coat. Carefully place in the oil (1 or 2 at a time) and fry until golden brown, 2 to 3 minutes, turning occasionally.
- Remove the corn dogs with metal tongs or a spider and drain on paper towels.
- Repeat with the remaining dogs. Serve at once with yellow mustard and ketchup.
Notes
- Oil temperature matters: Keep the oil around 350°F (175°C) for a perfectly crisp, golden coating. If the oil is too cool, the batter will absorb grease; too hot, and it will brown too quickly.
- Dry the hot dogs first: Pat them completely dry before dipping so the batter sticks evenly.
- Batter thickness: The batter should be thick enough to coat the hot dog evenly — if it’s too thin, add a little more flour; if too thick, whisk in a splash of buttermilk.
- Storage: Store cooled corn dogs in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheating: Warm in a 350°F oven or air fryer for 5–8 minutes to restore crispness — avoid microwaving, which can make the coating soggy.
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