Description
Carnival magic comes alive with these crispy homemade corn dogs, delivering golden-brown perfection on a stick. Nostalgic flavors and irresistible crunch invite you to savor this classic American street fair treat with pure delightful simplicity.
Ingredients
Scale
Main Protein:
- 4 hot dogs
Dry Ingredients:
- 1 cup (240 ml) cornmeal
- 1 cup (120 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (240 ml) buttermilk
- 1 large egg
- Oil for frying
Instructions
- Carefully pat each hot dog dry using paper towels, then gently insert wooden skewers through their center for easy handling.
- Create a smooth batter by whisking cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. In a separate container, blend buttermilk and egg, then gradually incorporate wet ingredients into dry mixture until achieving a consistent, lump-free texture.
- Prepare a deep pan with oil, heating to precisely 350°F (175°C), using a cooking thermometer to ensure accurate temperature.
- Submerge each skewered hot dog fully into the prepared batter, allowing excess to drip off, then carefully lower into the hot oil. Maintain a steady frying process, rotating occasionally to ensure even golden-brown coloration.
- Once corn dogs reach a rich, crispy golden hue, typically after 3-4 minutes, delicately remove from oil using tongs and place on paper towel-lined plate to absorb excess oil.
- Allow corn dogs to cool slightly for 2-3 minutes, which helps crisp the exterior and prevents burning. Serve immediately alongside preferred condiments like mustard or ketchup for optimal enjoyment.
Notes
- Ensure hot dogs are completely dry before skewering to help batter adhere perfectly and prevent splattering during frying.
- Use room temperature buttermilk and egg for smoother, more consistent batter that coats hot dogs evenly.
- Create gluten-free version by substituting all-purpose flour with cornstarch or gluten-free flour blend, maintaining crispy texture.
- Control oil temperature carefully; use a thermometer to maintain steady 350F, preventing soggy or burnt corn dogs.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg