Dad’s Homemade Corn Dogs

Prep Time:
20 mins

Cook Time:
35 mins

Additional Time:
10 mins

Total Time:
1 hr 5 mins

Servings:
8

Ingredients

Directions

Mix cornmeal, flour, sugar, baking powder, salt, and pepper together in a large bowl; stir in milk and egg until smooth. Cover; refrigerate until needed.

Bring a large pot of water to a boil. Add hot dogs; cook until heated through, about 7 minutes. Drain on a paper towel-lined plate; let rest for 10 minutes.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert one skewer into each hot dog; blot dry with paper towels. Pour chilled batter into a tall glass.

Dip one hot dog into batter to coat; transfer to oil. Repeat with as many hot dogs as can comfortably fit in the fryer without overcrowding.

Fry until lightly browned, about 3 minutes. Drain on paper towels. Repeat with remaining hot dogs.

Cook's Notes:

If you have time, refrigerate the batter for up to an hour before using. A cold batter works best.

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)