Classic Beef Corn Dogs
Classic Beef Corn Dogs
Ingredients
For the Corn Dogs
- 8 all-beef hot dogs, pat dried
- 8 wooden skewers
For the Batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons vegetable oil
For Frying
- 6 cups vegetable oil, for deep frying
Instructions
- 1
Pat the all-beef hot dogs dry with paper towels. Carefully insert a wooden skewer into one end of each hot dog, pushing it about three-quarters of the way through. Set aside.
⏱️ 5 min
- 2
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the large egg, milk, and 2 tablespoons of vegetable oil. Pour the wet ingredients into the dry ingredients and whisk until a smooth, thick batter forms. If the batter is too thick to coat the hot dogs easily, add 1 to 2 tablespoons more milk, one tablespoon at a time, until the desired consistency is reached.
⏱️ 3 min
- 4
Pour the prepared batter into a tall glass or a deep, narrow container. This will make dipping the hot dogs easier and ensure an even coating.
⏱️ 1 min
- 5
In a large, heavy-bottomed pot or Dutch oven, pour 6 cups of vegetable oil (or enough to reach a depth of 3 to 4 inches). Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 10 min•🌡️ 350
- 6
Working one at a time, dip each skewered hot dog into the batter, rotating to ensure it's completely and evenly coated. Allow any excess batter to drip off briefly before frying.
⏱️ 3 min
- 7
Carefully lower 2 to 3 battered hot dogs into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 3 to 5 minutes, turning occasionally with tongs, until the batter is golden brown and cooked through. The internal temperature of the hot dog should be at least 140°F.
⏱️ 15 min•🌡️ 350
- 8
Using tongs, remove the cooked corn dogs from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining hot dogs, allowing the oil to return to 350°F between batches.
⏱️ 3 min
- 9
Serve the classic beef corn dogs immediately with your favorite condiments such as ketchup, mustard, or a spicy dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef Corn Dogs
Ingredients
For the Corn Dogs
- 8 all-beef hot dogs, pat dried
- 8 wooden skewers
For the Batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons vegetable oil
For Frying
- 6 cups vegetable oil, for deep frying
Instructions
- 1
Pat the all-beef hot dogs dry with paper towels. Carefully insert a wooden skewer into one end of each hot dog, pushing it about three-quarters of the way through. Set aside.
⏱️ 5 min - 2
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the large egg, milk, and 2 tablespoons of vegetable oil. Pour the wet ingredients into the dry ingredients and whisk until a smooth, thick batter forms. If the batter is too thick to coat the hot dogs easily, add 1 to 2 tablespoons more milk, one tablespoon at a time, until the desired consistency is reached.
⏱️ 3 min - 4
Pour the prepared batter into a tall glass or a deep, narrow container. This will make dipping the hot dogs easier and ensure an even coating.
⏱️ 1 min - 5
In a large, heavy-bottomed pot or Dutch oven, pour 6 cups of vegetable oil (or enough to reach a depth of 3 to 4 inches). Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 10 min•🌡️ 350 - 6
Working one at a time, dip each skewered hot dog into the batter, rotating to ensure it's completely and evenly coated. Allow any excess batter to drip off briefly before frying.
⏱️ 3 min - 7
Carefully lower 2 to 3 battered hot dogs into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 3 to 5 minutes, turning occasionally with tongs, until the batter is golden brown and cooked through. The internal temperature of the hot dog should be at least 140°F.
⏱️ 15 min•🌡️ 350 - 8
Using tongs, remove the cooked corn dogs from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining hot dogs, allowing the oil to return to 350°F between batches.
⏱️ 3 min - 9
Serve the classic beef corn dogs immediately with your favorite condiments such as ketchup, mustard, or a spicy dipping sauce.
⏱️ 1 min