Delicious Homemade Corn Dogs Easy (Printer-Friendly)

Crispy golden corn dogs made easy. Fluffy cornmeal crust and juicy dog centers, ready in minutes for any crowd.

# List of Ingredients:

→ Main

01 - 8 standard hot dogs, any type
02 - 8 sturdy wooden sticks

→ Batter

03 - 1 cup (125g) all-purpose flour
04 - 1 cup (145g) fine yellow cornmeal
05 - 1 tablespoon (12g) granulated sugar
06 - 1 tablespoon (20g) honey
07 - 1 teaspoon (4g) baking powder
08 - 1 teaspoon (6g) kosher salt
09 - 1 large egg
10 - 1 cup (240ml) buttermilk, plus more as needed
11 - 1 tablespoon (15ml) vegetable oil

→ For Frying

12 - 4 cups (950ml) vegetable oil, for deep frying

# Preparation Steps:

01 - Pat each hot dog completely dry with paper towels and insert a wooden stick lengthwise, allowing enough handle for dipping.
02 - In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt until evenly mixed.
03 - In a separate bowl, whisk together buttermilk, egg, honey, and vegetable oil until smooth.
04 - Pour wet mixture into the dry ingredients and whisk just until a smooth, thick batter forms. Add a little more buttermilk if the batter appears overly thick—it should coat a spoon and fall off slowly.
05 - Allow batter to rest at room temperature for 10 minutes to develop structure and better coating.
06 - Pour vegetable oil into a deep, heavy-bottomed pot or tall skillet to a 2-inch depth. Heat on medium to 350°F (175°C). Line a plate with paper towels.
07 - Transfer batter to a tall glass, filling three-quarters full. Dip each hot dog into the batter, twisting to fully coat. Let excess batter drip off briefly.
08 - Carefully lower two to three coated hot dogs at a time into the hot oil. Fry for 3 to 5 minutes, turning occasionally, until evenly golden and crisp.
09 - Remove corn dogs with tongs and place on prepared paper towel-lined plate to drain excess oil. Serve immediately with your preferred condiments.

# Additional Suggestions:

01 - Dry hot dogs thoroughly before battering for optimal coating adhesion.
02 - Resting the batter ensures a light and fluffy crust.
03 - Maintain frying oil temperature at 350°F for best results and crisp texture.
04 - Use all-purpose gluten-free flour for a wheat-free alternative.
05 - Reheat leftovers in a 350°F oven to restore crispness.

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