- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 150 g
- 2 tbsp
- 1 tbsp
- 1 tsp
- 240 ml
- 2 tbsp
- 120 ml
- 60 ml
Process
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In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl or measuring jug, whisk the egg, buttermilk, and vegetable oil until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should be thick, like pancake batter. If too thick, add a splash more buttermilk; if too thin, add a tablespoon more flour.
Transfer the batter to a tall glass or a mason jar for easy dipping. Let it rest for 10 minutes while you prepare the hot dogs.
Insert a wooden skewer into each beef hot dog, pushing it about three-quarters of the way in. Pat the hot dogs dry with paper towels; this helps the batter stick.
Heat vegetable oil in a deep, heavy-bottomed pot to 180°C. Use a thermometer to maintain the temperature.
Dip a hot dog into the batter, turning to coat evenly and letting excess drip back into the glass. The batter should be thick enough to cling but not too thick.
Carefully lower the coated hot dog into the hot oil. Fry in batches of 2–3, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch.
Remove with tongs and drain on a wire rack set over a baking sheet. Repeat with remaining hot dogs and batter.
Serve warm with ketchup and yellow mustard for dipping.
Kitchen notes
Kitchen notes
- The most common mistake is oil that is not hot enough or too hot. Use a thermometer and keep the oil at 180°C. If the oil is too cool, the batter absorbs oil and becomes greasy; if too hot, the outside burns before the hot dog heats through.
- Pat the hot dogs completely dry before dipping. Any moisture creates steam and causes the batter to slide off.
- For a smoother, more even coating, dip the hot dog and then immediately lower it into the oil. Do not let the batter sit on the hot dog for more than a few seconds before frying.
- If the batter thickens too much while you are frying, stir in a little buttermilk or water, one tablespoon at a time, to loosen it.
Substitutions
- buttermilk→milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes
- beef hot dogs→chicken or turkey hot dogs, or halal beef sausages
- yellow cornmeal→fine polenta or corn flour (not cornstarch)
- vegetable oil→canola, peanut, or sunflower oil for frying
Storage & reheating
Store leftover corn dogs in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 180°C oven for 8-10 minutes, or until heated through and crisp. Avoid microwaving, as it makes the batter soggy. For longer storage, freeze cooled corn dogs on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 200°C oven for 15-20 minutes.
FAQ
The questions we get asked most
Why did my corn dog batter slide off in the oil?
The batter slid off because the hot dog was too wet or the batter was too thin. Pat the hot dogs completely dry with paper towels before dipping. Also, make sure the batter is thick enough to coat the back of a spoon; if it is runny, add a little more flour.
Can I bake corn dogs instead of frying?
Yes, you can bake them, but the texture will be different. Preheat the oven to 200°C. Dip the hot dogs in batter, place them on a parchment-lined baking sheet, and bake for 15-20 minutes, turning halfway, until golden. They will be softer, not as crispy as fried.
How do I know when the corn dogs are done frying?
They are done when the batter is deep golden brown and firm to the touch. The internal temperature of the hot dog should reach 74°C. This usually takes 3-4 minutes in 180°C oil. If they brown too quickly, lower the oil temperature slightly.
Can I make the batter ahead of time?
Yes, you can make the batter up to 2 hours ahead. Cover and refrigerate it. Before using, stir well and check consistency; it may thicken, so add a little buttermilk or water to thin it back to a thick pancake batter consistency.
Can I freeze cooked corn dogs?
Yes, freeze cooled corn dogs on a baking sheet until solid, then transfer to a freezer bag. They keep for up to 2 months. Reheat from frozen in a 200°C oven for 15-20 minutes, or until hot and crisp. Do not thaw before reheating.
What type of hot dogs are best for corn dogs?
Use any halal beef, chicken, or turkey hot dogs. Standard-size hot dogs work best. Avoid extra-long or very thick sausages, as they may not cook through before the batter burns. Pat them dry before dipping.
Why is my corn dog batter too thick or too thin?
The batter should be thick enough to coat a spoon but still dip easily. If it is too thick, add buttermilk or water one tablespoon at a time. If too thin, add flour one tablespoon at a time. Let it rest for 10 minutes; it will thicken slightly as the cornmeal absorbs liquid.
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