She Strengthens

Bring the Fair Home: Easy Corn Dog Recipe

Who can resist the allure of crispy, golden corn dogs at the beach boardwalk or amusement park? Now, you can recreate this savory treat in the comfort of your own home. With the freedom to choose from all-beef, chicken, turkey, or even veggie dogs, the possibilities are endless!

Special Equipment Needed

To get started, you’ll need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass. For an authentic state-fair feel, use candy-apple craft sticks, available at most grocery stores or online. If you can’t find them, 6-inch wood skewers or wood coffee-stirrers will work just as well.

Game Plan

Before you begin, keep in mind that these corn dogs can be frozen for up to 2 weeks. Simply reheat them in a 350°F oven for 20 minutes or until heated through. If you’re new to deep-frying, don’t worry – we’ve got you covered with some helpful tips.

Yield and Difficulty

This recipe yields 8 corn dogs and is rated as easy. With a total cooking time of 45 minutes and active time of 30 minutes, you’ll be enjoying your homemade corn dogs in no time!

Ingredients

• 2 quarts vegetable oil, for frying
• 8 candy-apple craft sticks
• 8 (2-ounce) hot dogs
• 1 cup fine- or medium-ground yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons honey
• 2 tablespoons granulated sugar
• Ketchup, for dipping
• Spicy Yellow Mustard, for dipping

Instructions

1. Preheat and Prepare
   Heat your oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet; set aside.
2. Heat the Oil
   Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
3. Prepare the Hot Dogs
   Insert a craft stick lengthwise into each hot dog, leaving about 2 inches of the stick exposed at the bottom; set aside.
4. Mix the Batter
   Whisk the cornmeal, flour, baking powder, and salt together in a medium bowl. Whisk the milk, eggs, honey, and sugar together in a large bowl until smooth and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms.
5. Fry the Corn Dogs
   Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top. When the oil is ready, evenly dip a hot dog into the glass of batter by holding the stick and rotating the hot dog as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with a second hot dog. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the corn dogs to the wire rack on the baking sheet and place in the oven.
6. Repeat and Serve
   Repeat with the remaining hot dogs, working with 2 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between batches. Serve immediately with ketchup and mustard for dipping.