Fresh From The OCW Recipe Collection
Homemade Corn Dogs
Juicy hot dogs dipped in a thick, slightly sweet homemade cornmeal batter and fried until crisp and golden.
Ingredients
- 8 hot dogs
- 8 wooden skewers or sturdy popsicle sticks
- 3/4 cup yellow cornmeal
- 1 cup all-purpose flour, plus 2 tablespoons for coating
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 cup buttermilk
- 1 tablespoon honey
- Vegetable or canola oil, for frying
- Mustard, ketchup, or honey mustard, for serving
Directions
- Pat the hot dogs very dry and insert a skewer into each. Lightly roll each hot dog in the extra flour and shake off the excess.
- Pour about 3 inches of oil into a deep, heavy pot and heat to 350°F.
- Whisk together the cornmeal, 1 cup flour, sugar, baking powder, salt, and pepper. In another bowl, whisk the egg, buttermilk, and honey. Stir wet ingredients into dry just until combined.
- Pour the batter into a tall drinking glass or similar narrow container.
- Dip each floured hot dog into the batter until completely covered, letting a little excess drip back into the glass.
- Carefully lower into the oil and fry 3 to 4 minutes, turning occasionally, until evenly golden. Work in small batches.
- Drain on a wire rack or paper towels. Cool briefly and serve with your favorite dipping sauce.
OCW Kitchen Tip: Drying and lightly flouring the hot dogs gives the thick cornmeal batter something to grab onto. Do not skip it.
Recipe source: OCW Recipe Collection kitchen recipe.