How To Make Corn Dogs

Corn dogs are a great way to make hot dogs even more tasty and less healthy. Truly an American food, corndogs are a Christmas tradition in my house! Make sure to have plenty of cold beer and skewer-proof helmets on hand for a party that will last way longer than you intended and a house full of drunks having way more “fun” than they should be allowed by Uncle Sam.

And be patient. There’s a little learning curve around battering the hot dogs. The first couple you do might look funny but you’ll get better, and they still taste good!

Homemade Corn Dogs

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Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 14

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup cream-style corn
1/3 cup finely grated onion
1 cup buttermilk (plus a teeny bit more if needed)
4 tablespoons cornstarch, for dredging
Hot dogs (should be enough batter for 14 corny dogs)
Shortening or peanut oil to fry
Wooden skewers

Instructions

Combine dry ingredients in a big bowl (not including cornstarch).
Whisk together wet ingredients (not including frying oil).
Add wet to dry and stir to combine. Set aside for 10 minutes while your oil heats up to 375 degrees Fahrenheit.
Meanwhile, skewer hot dogs and roll in cornstarch to lightly coat.
When your oil is hot, batter up your hot dogs (now is when you should add a little more buttermilk if it seems too thick to dip into) and fry for about 2 minutes until brown and crunchy and they’ll be lumpy, too, so just… be ready to love them for their imperfections.
Drain on paper for a minute and then eat with your favorite combination of mustard, cock sauce, ketchup, or whatever.

Dip these in tartar sauce for a preposterously good bite. And if you have hotdogs leftover after your party, try these Sonoran Hotdogs!