A corn dog consists of a hot dog on a stick coated in a cornmeal batter and deep-fried. The exact history of the corn dog is unknown; however, it is thought to have been invented between 1920 and 1940. Corn dogs got their start being sold by vendors at state fairs, and they are especially popular at fairs and festivals yet today. Today pre-made corn dogs can be purchased at most grocery stores.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- ⅛ tsp nutmeg
- ¾ cup buttermilk
- 2 eggs
- 4 hot dogs
- All-purpose flour, as needed to dust hot dogs
- Oil, as needed for frying
Directions
- Preheat the oil in a deep fryer or deep saucepan to 350°F.
- Whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and nutmeg.
- Combine the buttermilk and eggs in a small bowl and whisk together.
- Add the wet ingredients to the dry ingredients, stirring just until combined. The batter will have lumps, but don’t overmix.
- Pour the batter into a tall glass.
- Skewer the hot dogs onto wooden sticks and roll the hot dogs in flour to coat them. Shake off any excess flour.
- Dip the floured hot dogs into the tall glass of batter and then place them into the hot oil. Deep-fry the hot dogs for about 3–5 minutes or until golden-brown. You may have to fry a couple at a time in order to avoid overcrowding the fryer.
- Remove the corn dogs from the fryer and roll them on paper towel to remove excess oil.
- Serve the corn dogs warm with dipping sauce such as ketchup or mustard.
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