Homemade Corn Dog - Classic State Fair Recipe
Servings: 4
Calories: 685kcal
Bring the fair home with this Homemade Corn Dog recipe! Crispy, golden, and perfectly sweet and savory, these corn dogs are easy to make, fun to eat, and a hit with both kids and adults.
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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.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- 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.
Nutrition
Calories: 685kcal | Carbohydrates: 72g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 1317mg | Potassium: 697mg | Fiber: 5g | Sugar: 18g | Vitamin A: 234IU | Calcium: 229mg | Iron: 5mg