Homemade Corn Dogs with Fresh Corn Batter
Homemade Corn Dogs with Fresh Corn Batter
Ingredients
For the Corn Dogs
- 8 all-beef hot dogs, patted very dry
- 8 wooden skewers, 6-inch, soaked in water for 30 minutes (optional, helps prevent burning)
- 6 cups vegetable oil, or enough to fill a heavy-bottomed pot 3-4 inches deep, for frying
For the Fresh Corn Batter
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup fresh corn kernels, from about 1 ear of corn
- 1 tablespoon honey
For the Corn-on-Corn-on-a-Stick (Optional)
- 2 small ears of corn, cut in half, or 4 mini ears
Instructions
- 1
Insert skewers into each hot dog, pushing them about three-quarters of the way through. Pat the hot dogs very dry with paper towels. This is crucial for the batter to adhere properly.
⏱️ 5 min
- 2
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the large egg, buttermilk, fresh corn kernels, and honey until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick enough to coat the hot dogs.
⏱️ 3 min
- 5
Pour the batter into a tall glass or a deep, narrow container. This will make it easier to dip the hot dogs evenly.
⏱️ 1 min
- 6
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not let the oil get too hot.
⏱️ 10 min•🌡️ 350
- 7
Carefully dip each hot dog (or corn-on-the-cob, if making the variation) into the batter, rotating to ensure it's fully coated. Let any excess batter drip off.
⏱️ 5 min
- 8
Gently lower one or two battered hot dogs into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the hot dog should be at least 140°F.
⏱️ 10 min•🌡️ 350
- 9
Using tongs, carefully 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.
⏱️ 2 min
- 10
Repeat with the remaining hot dogs and corn-on-the-cob (if using), ensuring the oil temperature returns to 350°F between batches. Serve immediately with your favorite dipping sauces.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Corn Dogs with Fresh Corn Batter
For the Corn Dogs
- 8 all-beef hot dogs, patted very dry
- 8 wooden skewers, 6-inch, soaked in water for 30 minutes (optional, helps prevent burning)
- 6 cups vegetable oil, or enough to fill a heavy-bottomed pot 3-4 inches deep, for frying
For the Fresh Corn Batter
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup fresh corn kernels, from about 1 ear of corn
- 1 tablespoon honey
For the Corn-on-Corn-on-a-Stick (Optional)
- 2 small ears of corn, cut in half, or 4 mini ears
Instructions
- 1
Insert skewers into each hot dog, pushing them about three-quarters of the way through. Pat the hot dogs very dry with paper towels. This is crucial for the batter to adhere properly.
⏱️ 5 min - 2
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the large egg, buttermilk, fresh corn kernels, and honey until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick enough to coat the hot dogs.
⏱️ 3 min - 5
Pour the batter into a tall glass or a deep, narrow container. This will make it easier to dip the hot dogs evenly.
⏱️ 1 min - 6
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not let the oil get too hot.
⏱️ 10 min•🌡️ 350 - 7
Carefully dip each hot dog (or corn-on-the-cob, if making the variation) into the batter, rotating to ensure it's fully coated. Let any excess batter drip off.
⏱️ 5 min - 8
Gently lower one or two battered hot dogs into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the hot dog should be at least 140°F.
⏱️ 10 min•🌡️ 350 - 9
Using tongs, carefully 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.
⏱️ 2 min - 10
Repeat with the remaining hot dogs and corn-on-the-cob (if using), ensuring the oil temperature returns to 350°F between batches. Serve immediately with your favorite dipping sauces.
⏱️ 10 min