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Homestyle · Entree

Corn Dogs

Chef Chubbs

Hot dogs coated in a lightly sweet cornmeal batter and fried until puffed and golden brown.

Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
8 corn dogs
Chef Chubbs presenting Corn Dogs

Ingredients

  • 8 hot dogs
  • 8 wooden skewers
  • 1 cup yellow cornmeal (120 g)
  • 1 cup all-purpose flour (125 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tbsp baking powder (12 g)
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup whole milk (240 mL)
  • 1 tbsp vegetable oil (15 mL)
  • 1/4 cup all-purpose flour (30 g), for coating the hot dogs
  • Vegetable or canola oil, for frying

For Serving

  • Ketchup
  • Yellow mustard

Directions

  1. Pat the hot dogs completely dry with paper towels and insert a wooden skewer lengthwise into each hot dog.
  2. Lightly coat each hot dog with flour, shaking off any excess. This helps the batter stick.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. Add the egg, milk, and vegetable oil and whisk until a thick, smooth batter forms.
  5. Pour the batter into a tall glass or container deep enough to dip the hot dogs.
  6. Heat several inches of frying oil in a deep pot to 350°F (175°C).
  7. Dip each hot dog straight down into the batter, turning as needed until completely coated.
  8. Carefully lower the battered corn dogs into the hot oil and fry for 3–4 minutes, turning occasionally, until puffed and golden brown.
  9. Remove the corn dogs from the oil and transfer them to a paper towel-lined plate or wire rack.
  10. Serve warm with ketchup and yellow mustard.