American
Corn Dog
A classic American fairground corn dog with a crisp, golden cornmeal crust wrapped around a juicy hot dog. Serve it hot on the stick with yellow mustard or ketchup alongside.
Watch it made매일맛나 delicious day · 8:01
Ingredients
- All-beef hot dogs2
- Wooden skewers2
- Yellow cornmeal1/3 cup
- All-purpose flour1/3 cup, plus 1 tbsp for dusting
- Granulated sugar1 tbsp
- Baking powder1 tsp
- Kosher salt1/4 tsp
- Large egg1
- Buttermilk1/3 cup
- Neutral oil, such as peanut or vegetable oil4 cups, for frying
- Yellow mustard or ketchupfor serving
Method
- Pat the hot dogs very dry with paper towels, then insert a wooden skewer lengthwise into each one, leaving enough skewer exposed for a handle.
- Heat the oil in a heavy pot to 350°F, using enough oil to fully submerge the corn dogs.
- In a bowl, whisk together the cornmeal, 1/3 cup flour, sugar, baking powder, and salt.
- In a separate small bowl, whisk the egg and buttermilk until smooth.
- Stir the wet ingredients into the dry ingredients just until a thick, pourable batter forms.
- Pour the batter into a tall narrow glass or jar to make dipping easier.
- Lightly dust each hot dog with the remaining 1 tablespoon flour, shaking off any excess.
- Dip one hot dog into the batter, turning to coat it completely, then let the excess drip off for a few seconds.
- Carefully lower the battered hot dog into the hot oil and fry for 3 to 4 minutes, turning gently, until deeply golden and crisp.
- Transfer to a wire rack or paper towel-lined plate, then repeat with the second corn dog.
- Let the corn dogs cool for 1 to 2 minutes before serving hot with mustard or ketchup.
Common questions
Can I substitute the buttermilk or make this without it?
Yes. Use regular milk mixed with 1 teaspoon lemon juice or vinegar per 1 cup and let it sit 5 minutes. The batter may be slightly thinner, but it will still fry up well.
How long does it take to fry corn dogs, and how do I know they’re done?
Fry at 350°F for 3 to 4 minutes, turning gently for even browning. They’re done when deeply golden and crisp outside and the hot dog is heated through.
What are the most common mistakes when making corn dogs?
The biggest problems are wet hot dogs, oil that’s too cool or too hot, and batter that’s too thin. Dry the dogs well, keep the oil at 350°F, and make sure the batter is thick enough to cling.
How should I store leftover corn dogs, and can I reheat them?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer until hot and crisp again; microwaving will soften the coating.
What’s the best way to serve corn dogs?
Serve them hot on the skewer with yellow mustard or ketchup. They go well with fries, coleslaw, pickles, or simple potato salad, and a sprinkle of salt right after frying can help.