Corn Dog
A hot dog dipped in cornmeal batter and deep-fried on a stick — the state fair classic. Crispy golden coating, juicy hot dog inside. The trick is keeping the batter cold and the oil at the right temperature.
Prep Time
10 min
Cook Time
17 min
Servings
6
Calories
711 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Sausage1 ½
- Batter1 ½
- Salt1 ½ tsp
- Black Pepper¾ tsp
- Cooking Oil1 ½
- Garlic4 ½ cloves
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Sausage1.5
- Batter1.5
- Salt1.5 tsp
- Black Pepper0.75 tsp
- Cooking Oil1.5
- Garlic4.5 cloves
Instructions
- 1
Pat 8 hot dogs (beef or pork) very dry with paper towels. Wet hot dogs cause the batter to slide off. Insert a wooden skewer about ¾ of the way into each hot dog.
- 2
Whisk the batter: 1 cup yellow cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon black pepper. Slowly whisk in 1 cup of buttermilk and 1 egg until smooth — should be the consistency of thick pancake batter. Refrigerate 15 minutes to chill.
- 3
Heat 4 inches of neutral oil in a tall narrow pot to 350°F (175°C). The narrow pot lets you dip the corn dog vertically.
- 4
Pour the batter into a tall narrow glass. Roll each hot dog in a thin coat of dry flour (helps the batter adhere), then dip into the batter, twisting to coat completely. Excess drips back into the glass.
- 5
Immediately lower the battered corn dog into the hot oil. Hold the stick for 5-10 seconds so the batter sets and doesn't slide off. Let go. Fry 3-4 minutes total, turning occasionally, until deep golden brown.
- 6
Drain on a wire rack. Sprinkle with a pinch of salt. Serve immediately with ketchup, mustard, or both. Best eaten within 10 minutes — corn dogs get soggy fast.
Watch how to make Corn Dog
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💡 Expert Tips
- 1.Pat the hot dogs very dry. Wet surface = batter slides off and slides into the oil.
- 2.Dust with flour first. The flour layer gives the batter something to grip onto.
- 3.Hold the stick at first. The 5-10 seconds of holding lets the batter set so it doesn't slide off when you release it.
- 4.Tall narrow pot. Vertical dipping coats the corn dog evenly. A wide pan makes coating uneven.
🔬 Why It Works
Corn dog batter must be thick enough to coat completely (cornmeal-based with the right hydration), the hot dog dry enough for the batter to adhere (the flour dust step), and the oil hot enough to set the batter quickly without burning. The vertical dip-and-hold technique ensures even coverage. Once the outside sets, the corn dog can be left to fry without falling apart.
Frequently Asked Questions
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