Sweet Cornmeal Hot Dogs (Printable)

Juicy hot dogs with sweet cornmeal batter, fried golden and served on a stick.

# What You Need:

→ Hot Dogs

01 - 8 hot dogs
02 - 8 wooden sticks (popsicle or bamboo skewers)

→ Batter

03 - 1 cup (120 g) yellow cornmeal
04 - 1 cup (125 g) all-purpose flour
05 - 1/4 cup (50 g) granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup (240 ml) whole milk
09 - 2 large eggs
10 - 1 tablespoon vegetable oil

→ For Frying

11 - 6 cups vegetable oil

# How to Make It:

01 - Pat hot dogs dry with paper towels and insert a wooden stick into each, leaving sufficient length as a handle.
02 - Heat vegetable oil in a deep fryer or large, heavy pot to 350°F.
03 - In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until combined.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil. Pour into dry ingredients and whisk until smooth and of thick consistency.
05 - Transfer batter into a tall glass or container to facilitate dipping.
06 - Dip each hot dog into batter, turning to fully coat the surface.
07 - Carefully lower battered hot dogs into hot oil in batches of two to three. Fry 3 to 4 minutes, turning as needed, until golden brown.
08 - Remove corn dogs with tongs and place on paper towel-lined plate to drain.
09 - Serve immediately while hot. Optional accompaniments include ketchup and mustard.

# Expert Suggestions:

01 -
  • The batter is deceptively simple but delivers that nostalgic fairground crunch every single time.
  • They're ready in under 30 minutes, making them perfect for unexpected guests or sudden cravings.
  • Even if deep frying intimidates you, this recipe walks you through it so gently you'll feel like a pro by the third corn dog.
02 -
  • The batter needs to be thick enough to cling to the hot dog but pourable enough to coat smoothly—if it seems too thick, add milk one tablespoon at a time until it flows like pancake batter.
  • Oil temperature is everything; use a thermometer and stay patient while it reaches 350°F, because rushing this step will ruin your entire batch.
  • Don't overcrowd the oil; frying more than 3 corn dogs at once drops the temperature and causes them to absorb too much oil instead of frying.
03 -
  • Wooden sticks are better than plastic for frying because they conduct less heat to your hands, but soak them in water for 30 minutes first so they don't splinter from the heat.
  • If you're frying a big batch, keep finished corn dogs warm in a 200°F oven while you work through the rest, so everyone can eat together.
  • The batter will thicken slightly as it sits; stir in a bit of milk if needed before each dip to maintain that smooth, even coating.
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