Growing up, summers at the county fair were always the highlight of my year. Among the endless array of rides and games, the food was the real star of the show. The smell of freshly fried corn dogs wafting through the air is a memory that transports me back to those carefree days. There’s a certain magic in recreating these beloved fair foods at home, and this Homemade Corn Dogs recipe is a nostalgic journey worth taking. With just a few simple ingredients and a little bit of effort, you can bring the joy of the fair into your own kitchen.
One of the joys of making homemade corn dogs is the ability to customize them to your liking. For this recipe, I’ve opted for turkey hot dogs, which offer a lighter alternative to the traditional beef or pork. However, feel free to use your favorite type of hot dog or even veggie dogs for a vegetarian twist. The batter, made with fine yellow cornmeal and a touch of honey, provides that perfect balance of sweet and savory. I find that the honey adds a delightful depth of flavor that complements the savory hot dogs beautifully.
The key to a perfectly crispy corn dog is in the frying technique. It’s important to heat the oil to the right temperature and to hold the corn dog at an angle in the oil for a few seconds before fully immersing it. This little trick helps to set the batter, ensuring that your corn dogs come out golden and crispy every time. And don’t forget to turn them as they cook to achieve an even golden brown exterior.
For a fun twist, you can experiment with different dipping sauces. While ketchup and mustard are classic choices, consider serving your corn dogs with a spicy sriracha mayo or a tangy barbecue sauce. This not only adds variety but also makes the experience even more enjoyable for everyone.
This Homemade Corn Dogs recipe is not just a treat for kids but a delightful throwback for adults too. Whether you’re planning a summer party or just craving a nostalgic snack, these corn dogs are sure to please. Give it a try and bring a piece of the fair to your home, creating new memories while cherishing old ones.
How to Make Homemade Corn Dogs
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Ingredients
- 1 3/4 cups buttermilk
- 1 1/2 cups fine yellow cornmeal
- 1 large egg
- 12 hot dogs (turkey or your choice)
- 1 1/4 cups all-purpose flour
- 12 sticks
- Peanut oil, canola oil, or vegetable oil for frying
- 1 tablespoon honey
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- Ketchup and mustard for serving
- 1 tablespoon olive oil or vegetable oil
- 1/4 teaspoon salt
Directions
- Fill a large pot or Dutch oven with 2-3 inches of oil and heat it to 350°F over medium heat.
- Dry the hot dogs with paper towels and insert sticks into them.
- In a bowl, mix together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: buttermilk, egg, 1 tablespoon oil, and honey. Combine the wet and dry mixtures and whisk until smooth.
- Pour the batter into a tall glass almost to the top. Dip each hot dog into the batter, twisting it to coat completely, then let the excess drip off as you lift it out.
- Hold each coated hot dog at an angle in the hot oil for 5-7 seconds to set the batter, then release it into the oil to fry.
- Fry the corn dogs for approximately 3 minutes, or until they are golden brown. Fry 2-3 at a time to maintain oil temperature. Turn them to ensure even browning. Transfer to a wire rack to cool.
Storing Suggestions:
Store any leftover corn dogs in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven at 350°F for about 10 minutes to maintain their crispiness.
FAQs:
Can I use a different type of hot dog for this recipe?
Yes, you can use any type of hot dog, including beef, chicken, or vegetarian options. Adjust the cooking time if needed based on the type and size of the hot dog.
What is the best way to reheat leftover corn dogs?
The best way to reheat leftover corn dogs is in the oven at 350°F for about 10 minutes. This helps maintain their crispy texture. Avoid microwaving, as it can make them soggy.
Can I make the batter ahead of time?
It is best to prepare the batter just before frying to ensure it is fresh and has the right consistency. If you need to make it ahead, refrigerate it for up to a few hours, but whisk it again before using.
What oil is best for frying corn dogs?
Peanut oil, canola oil, and vegetable oil are all good choices for frying corn dogs due to their high smoke points. Peanut oil is especially preferred for its neutral flavor.
How do I prevent the batter from falling off the hot dogs?
Ensure the hot dogs are dry before dipping them in the batter. Additionally, holding the corn dog at an angle in the hot oil for a few seconds before fully submerging helps set the batter and prevent it from sticking to the bottom.
Can I freeze homemade corn dogs?
Yes, you can freeze homemade corn dogs. After frying, let them cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag or airtight container. Reheat in the oven directly from frozen at 350°F for about 15-20 minutes.
Homemade Corn Dogs
Ingredients
- 12 hot dogs we used turkey hot dogs
- 12 sticks
- Peanut oil canola oil, or vegetable oil for frying
- Ketchup and mustard to serve
- 1 1/2 cups fine yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 3/4 cups buttermilk
- 1 large egg
- 1 Tbsp olive oil or vegetable oil
- 1 Tbsp honey
Instructions
- Pour 2-3 inches of oil in a large pot or Dutch oven and heat to 350°F over medium heat.
- Pat the hot dogs dry with paper towels and insert sticks into them.
- In one bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: buttermilk, egg, 1 Tbsp oil, and honey. Combine the wet and dry ingredients and whisk until smooth.
- Pour the batter into a tall drinking glass nearly to the top. Dip each hot dog straight down into the batter, giving it a little twirl to coat fully, then swirl as you lift it up to let the excess drip off.
- Hold each corn dog at an angle in the hot oil for 5-7 seconds to let it seal, then drop it into the oil. This prevents them from sticking to the bottom.
- Fry the corn dogs for about 3 minutes or until golden brown. Fry 2-3 at a time to avoid lowering the oil temperature too much. Turn them as needed to brown evenly. Transfer to a wire rack to cool.
