A perfectly fried, crunchy, slightly sweet corn dog is irresistible. Fortunately, making them at home is very simple. Just as a good corn dog should be, the batter cooks quickly and is crispy. These will bring back childhood memories of the neighborhood fair for you. To make the most tastiest corn dogs ever, keep reading for advice. Before covering the hot dogs with corn dog batter, this step is advantageous. The coating will become thicker as it sets, helping to protect the hot dog as completely as possible.
Making corn dogs is pretty simple. The party guests are going to go crazy over these corn dogs. The buttermilk-infused batter, which has the consistency of cornbread but is made lighter and tastier, properly smothers the hot dog. It is perfectly tender inside and has a pleasant crunch outside—just as a corn dog should. Nothing compares to a hot corn dog that has just been taken out of the fryer. Add your preferred condiments, and have a party in your mouth.
Corn Dog Nutrition Facts
What is Exactly Corn Dog?
Prevalent in America, corn dogs are frequently referred to as street cuisine or carnival fare. It is a sausage (also known as a dog) made of red or white meat battered in cornmeal and deep-fried on a stick. During American street festivities, this meal is frequently devoured.
This dish is tasty and lip-smacking due to the fried cornmeal batter on the outside and the soft and delicate sausage inside. It is typically served with mustard and ketchup on a stick. But occasionally, street sellers may perform this on a hot dog bun to invent a new kind of hot dog. However, the accompaniments of coleslaw, ketchup, or mustard sauce make it taste the finest.
When was it Invented?
The invention of corn dogs occurred between 1920 and 1940, yet their precise history is unknown. In states like Texas, Minnesota, Illinois, and California, as well as other locations, numerous sellers have asserted that they created the corn dog.
According to several sources, Carl and Neil Fletcher were the recognized inventors at the 1942 Texas State Fair. There is disagreement, though, because Pronto Pup purveyors assert that the corn dog was invented in 1941 during the Minnesota State Fair.
According to legend, the stick was added to corn dogs in the late 1940s to make them easier to bite after they were baked without one.
Corn dogs have become a well-liked proper meal due to their low cost and simplicity of preparation. Corn dogs can be regarded as gourmet fare when served with premium sausage and only batter despite frequently being associated with meals produced from inexpensive materials.
Yellow mustard is frequently used to eat corn dogs, but it can also be served with relish, sauerkraut, pickles, ketchup, or mayonnaise.
How to Make Corn Dogs?
Always use your preferred hot dog brand to ensure your family enjoys the most outstanding flavor. In no time, the family will start to love these corn dogs! The recipe card below includes all the necessary measurements for making homemade corn dogs.
- Canola Oil: Use 1 to 2 tablespoons to cover the pan for frying.
- Hot Dogs: Regular size and thickness are great for these corn dogs. Pick your favorite hot dog brand and style!
- Hot Dog Sticks: Popsicle sticks, candy sticks, and wooden skewers also work if you don’t have hot dog sticks.
- Flour: This will help thicken the sauce for the outer layer.
- Cornmeal: Creates that outer crusty flavor we all love!
- Salt: Helps balance the sweet but also helps it to thicken.
- Sugar: Sweetens the corn dog!
- Baking powder: Helps to create a light, fluffy outer layer when dipped.
- Egg: Gives it lift and texture on the corn dog.
- Honey: A special ingredient that gives a slight hint of sweetness.
- Buttermilk: Click the link to make your buttermilk in a pinch or buy it at the grocery store.
- Milk: Just enough to thin the corn dog crust, if needed!
Steps to Make
Here are the steps to follow:
- Heat Oil: Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
- Hot Dog Prep: Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
- Cornmeal batter: In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. Whisk the egg, honey, buttermilk, and milk together in another bowl or large liquid measuring cup. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick but smooth enough to coat the hot dog once it has been dipped evenly.
- Dunk it: Fill a tall drinking glass with batter. Dip the hot dogs in the mirror, going straight down and giving them a twirl in the glass. As you remove the hot dog, twirl it around to avoid leaving any air bubbles. If you see any bubbles or bare spots on the hot dog, dip it again.
- Fry: Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
Homemade Corn Dog Tips and Tricks
Once you sample them, you’ll see why corn dogs are a family favorite. Making homemade corn dogs will be a breeze with these pointers and techniques.
- Cornmeal: Cornmeal is the main ingredient here; it brings the crunch and texture we all love. Look for finely ground cornmeal. Avoid coarse or medium ground cornmeal. If the package doesn’t say, it is primarily likely finely ground. It not only mixes up easier but will stick to the hot dog.
- Hot Dog: Use your favorite brand, our family loves all-beef hot dogs, but you do what works for you and your family.
- Hot Dog Sticks: When buying sticks for your hot dogs, ensure you are not getting bars too long for your fryer. They need to fit with the hot dog on them. Use candy apples, hot dog sticks, or even skewers.
- Oil: Peanut or Canola oil are the best oils for frying. Use a thermometer to keep the oil at a steady 350 degrees.
- Dipping the hot dog in the batter: You want to avoid air bubbles on the hot dog, which can cause it to crack when frying. Stick the hot dog in the cup straight up and down. Twirl the hot dog till fully coated, and keep twirling as you lift it out. If you notice bare spots, dip again.
- Batter not sticking: Pat the hot dogs dry with a paper towel if you have trouble getting the batter to stick, which should do the trick.
- Too thick: If your batter is too thick, you can use a splash of milk to thin it. Be careful; it doesn’t get too thin and won’t stick to the hot dog.
What to Serve with the Best Corn Dog Recipe?
There is a lot of disagreement and strong opinions among corn dog eaters. Which condiment do you prefer, ketchup or mustard? Even among family and friends, it can become quite a contentious subject. Depending on your preference, these handmade corn dogs are great with tangier mustard or sweeter ketchup. Serve these recipes with them for a delicious anytime supper and for different sides and entertainment:
How to Store Corn Dog?
If you are lucky enough to have leftovers, they keep well and warm up beautifully.
- Leftover Batter: Leftover batter can be kept for 2-3 days in the fridge so that you can use it for another small round of mini corn dogs.
- Store: Keep leftover corn dogs in an air-tight container in the fridge for up to 3 days.
- Freeze: Once the corn dogs have cooled completely, store in a freezer-safe zip-top bag for up to 3 months. You can reheat by microwaving and then crisping in the oven for a few minutes or in a skillet on the stove. Make sure the hot dog inside is thawed and cooked before eating.
- Oil Leftovers: You can save your oil to use for later. Once it has thoroughly cooled, strain the oil to remove any chunks. Using a funnel, place the strained oil in a glass container with a screw-top lid, and use a mason jar. Place in the fridge and pull out to use the next time you need oil.
Note: the oil will take on the taste of what was cooked in it, but only slightly. It is best to fry similar items in the same oil. Once done with the oil, do not pour it down the drain, which will ruin your pipes and is terrible for the environment. Place the used oil in a container with a lid and throw it away.
You can make your homemade corn dogs that are far superior to those at the fair in less than 15 minutes! Hot dogs will be dipped in a delectable corn dog batter made from cornmeal and buttermilk, then quickly fried to crisp the exterior. Eat it alone or dunk it in your preferred sauce.
But I might like these corn dogs most. Corn dogs are actually about that batter because it has the ideal amount of scrumptious cornbread batter around the outside. I’ve been gleefully gnawing the extra bit of batter off the bottom of the stick since I was a child because it’s the most significant part.
After the corn dogs have been fried, allow them to cool to room temperature before putting them in a bag or container for freezing. Corn dogs can be frozen for the finest quality for one to two months.