Corn Dogs

Corn Dogs

Main Courses · Provided by Clark J. Madsen

Ingredients

  • 12 hot dogs
  • 12 sticks (optional)
  • 1 1/2 cups fine yellow cornmeal 
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 3/4 cups buttermilk
  • 1 large egg
  • 1 Tbsp olive oil or vegetable oil
  • 1 Tbsp honey 

Instructions

  1. Pat Dry Hot Dogs with paper towels to help the batter to stick better.
  2. Insert Sticks – skewer hot dogs make sure the length fits your pot (optional)
  3. Dry Ingredients – whisk together cornmeal, flour, sugar, baking powder, and salt.
  4. Wet Ingredients – whisk together buttermilk, egg, olive oil, and honey.
  5. Combine Batter – pour wet ingredients into dry ingredients and whisk until blended.
  6. Dip Hot Dogs and Fry – Batter the corn dogs to completely cover the hot dog, let excess drip off at the edge then Fry 2-3 at a time at 350˚F for 3 minutes until golden brown. 

Pro Tip: 
  • Use a tall drinking glass and a funnel to keep things tidy while filling with batter. Fill it almost full, leaving enough room to dip the corn dog without overflowing the cup.

How to Keep Corn Dogs from Cracking:
  • Air bubbles cause corn dogs to crack and burst. The right technique is important. Dip straight down until hot dog is fully coated. Twirl in the glass and swirl as you pull up. If you see gaps in the dough or big bubbles then re-dip. Also, make sure to maintain the right oil temperature at 350˚F.