Classic Beef Corn Dogs
Classic Beef Corn Dogs
Ingredients
For the Corn Dogs
- 8 beef hot dogs, standard size
- 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
- 8 wooden skewers, 6-inch
For Frying
- 4 cups vegetable oil, or enough to fill pot 3-4 inches deep
Instructions
- 1
Pat the beef hot dogs very dry with paper towels. This helps the batter adhere better. Carefully insert a wooden skewer into one end of each hot dog, pushing it about halfway through.
⏱️ 3 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 the large egg and milk together until smooth.
⏱️ 1 min
- 4
Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine. The batter should be thick enough to coat the hot dogs.
⏱️ 2 min
- 5
Pour the batter into a tall glass or a deep, narrow container. This will make dipping the hot dogs easier.
⏱️ 1 min
- 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not let the oil exceed 375°F.
⏱️ 8 min•🌡️ 350
- 7
Carefully dip one skewered hot dog into the batter, rotating it to ensure it's fully coated. Lift it out, allowing any excess batter to drip off. Immediately and gently lower the coated hot dog into the hot oil.
⏱️ 1 min•🌡️ 350
- 8
Fry 2-3 corn dogs at a time, depending on the size of your pot, to avoid overcrowding and dropping the oil temperature too much. Fry for 2 1/2 to 3 1/2 minutes, turning occasionally, until the batter is golden brown and cooked through.
⏱️ 9 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. Repeat with the remaining hot dogs.
⏱️ 3 min
- 10
Serve hot with your favorite condiments like ketchup, mustard, or relish.
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef Corn Dogs
Ingredients
For the Corn Dogs
- 8 beef hot dogs, standard size
- 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
- 8 wooden skewers, 6-inch
For Frying
- 4 cups vegetable oil, or enough to fill pot 3-4 inches deep
Instructions
- 1
Pat the beef hot dogs very dry with paper towels. This helps the batter adhere better. Carefully insert a wooden skewer into one end of each hot dog, pushing it about halfway through.
⏱️ 3 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 the large egg and milk together until smooth.
⏱️ 1 min - 4
Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine. The batter should be thick enough to coat the hot dogs.
⏱️ 2 min - 5
Pour the batter into a tall glass or a deep, narrow container. This will make dipping the hot dogs easier.
⏱️ 1 min - 6
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not let the oil exceed 375°F.
⏱️ 8 min•🌡️ 350 - 7
Carefully dip one skewered hot dog into the batter, rotating it to ensure it's fully coated. Lift it out, allowing any excess batter to drip off. Immediately and gently lower the coated hot dog into the hot oil.
⏱️ 1 min•🌡️ 350 - 8
Fry 2-3 corn dogs at a time, depending on the size of your pot, to avoid overcrowding and dropping the oil temperature too much. Fry for 2 1/2 to 3 1/2 minutes, turning occasionally, until the batter is golden brown and cooked through.
⏱️ 9 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. Repeat with the remaining hot dogs.
⏱️ 3 min - 10
Serve hot with your favorite condiments like ketchup, mustard, or relish.