There’s nothing like biting into a hot, crispy corn dog—especially when it’s homemade! These classic fair favorites are surprisingly easy to make at home and taste even better than anything you’d get from a concession stand.
Perfect for birthday parties, movie nights, or just a nostalgic treat, these Homemade Corn Dogs are crispy on the outside, fluffy on the inside, and totally kid-approved. You only need a few pantry staples, hot dogs, and some skewers—and trust me, once you make them, you’ll never want frozen again!
🛒 What You’ll Need
Ingredients:
- 8 hot dogs (your favorite brand or type)
- 8 wooden skewers or popsicle sticks
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 large egg
- 2 teaspoons vegetable oil (plus more for frying)
- Optional: 1 tablespoon honey (for extra sweetness in the batter)
- 2 quarts vegetable oil for frying
👩🍳 Pro Tips for Corn Dog Success
- Pat hot dogs dry before dipping—this helps the batter stick better.
- Chill the batter for 10–15 minutes to help it cling to the dogs.
- Use a tall glass to dip the hot dogs—makes it so much easier and less messy.
- Fry in small batches so the oil stays hot and the corn dogs don’t stick.
- Use a thermometer to keep oil around 350°F for the perfect golden crust.
🛠 Tools You’ll Need
- Mixing bowl
- Whisk
- Tall glass (for dipping dogs in batter)
- Wooden skewers or popsicle sticks
- Deep frying pot or Dutch oven
- Slotted spoon or spider strainer
- Paper towels or cooling rack
- Candy or deep-fry thermometer
🔄 Substitutions & Variations
- Gluten-free? Use gluten-free all-purpose flour blend.
- Dairy-free? Sub almond milk or oat milk.
- Mini corn dogs: Cut hot dogs in half or thirds and follow same process.
- Turkey or veggie dogs: Totally works with alternative proteins too!
- Cheesy twist: Insert a slice of cheddar inside the hot dog before dipping.
⏰ Make Ahead Tips
- Batter can be made ahead and chilled for up to 1 day.
- Fried corn dogs can be cooled and frozen, then reheated in the oven or air fryer!
👩🍳 How to Make Homemade Corn Dogs
1. Prep the Hot Dogs
Insert wooden skewers into hot dogs and pat them dry with paper towels. Set aside.
2. Make the Batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, and 2 tsp oil. Pour wet into dry and whisk until smooth. Optional: add honey for sweetness. Pour batter into a tall glass.
3. Heat the Oil
In a deep pot, heat 2 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.
4. Dip and Fry
Dip each skewered hot dog into the batter (in tall glass), turning to coat fully. Gently place into hot oil. Fry 2–3 at a time until golden brown, about 3–4 minutes. Turn as needed. Drain on paper towels or a cooling rack.
5. Serve Hot with Dips!
Serve immediately with ketchup, mustard, or your favorite dipping sauces.
🧊 Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freeze: Wrap in foil or parchment, then freeze up to 2 months.
- Reheat: In oven at 375°F or air fryer for best crispiness—skip the microwave!
🎉 Bring the Fair to Your Kitchen!
Whether it’s for a special dinner, birthday bash, or just a fun weekend cooking project with the kids, these Homemade Corn Dogs are always a hit. They’re crispy, golden, and way more delicious than anything out of a box.
Tried them? Leave a comment and tell me if your family devoured them—or if you made a fun twist! 💬🌭💛
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