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Crispy Homemade Corn Dogs: Fairground Favorite Recipe

Three golden brown, crispy corn dogs served on a white plate, catching bright sunlight.
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Make the best crispy homemade corn dogs that taste like a fairground favorite. This easy recipe uses a sweet buttermilk batter for that perfect golden crunch every time.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter, cooled
  • 12 hot dogs or frankfurters
  • Wooden skewers or lollipop sticks
  • Vegetable oil, for deep frying

Instructions

  1. Pat the hot dogs completely dry with paper towels. Insert a wooden skewer into the center of each hot dog, leaving space to hold. Set aside.
  2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Stir in the cooled melted butter. The batter should be thick.
  5. Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 375 degrees F (190 degrees C). Use a thermometer to check the temperature.
  6. Dip one skewered hot dog into the batter, ensuring it is fully coated. Allow excess batter to drip off briefly.
  7. Carefully lower the battered hot dog into the hot oil, holding the stick until the batter sets, about 30 seconds. Fry 2 or 3 corn dogs at a time to avoid overcrowding the pot.
  8. Fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden brown and crispy.
  9. Remove the corn dogs with tongs and place them on a wire rack set over a baking sheet to drain excess oil.
  10. Repeat with the remaining hot dogs, reheating the oil if necessary between batches.
  11. Serve immediately with your favorite dipping sauces.

Notes

  • For extra crispiness, chill the skewered hot dogs for 15 minutes before dipping them in the batter.
  • If you want a slightly sweeter batter, add 1 tablespoon of honey to the wet ingredients.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://www.purecookingjoy.com/crispy-homemade-corn-dogs-fairground-favorite/

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