This easy homemade corn dogs recipe is amazing. They taste much better than those boxes of frozen corn dogs you find at the supermarket.
My earliest memories of eating corn dogs are family trips to Themed parks. Santa Cruz Beach Boardwalk, Great America, and Disneyland to name a few. And of course, how can you go to the county fairgrounds and not get a corn dog?
Homemade corn dogs really hit the spot if you want to bring that classic taste and a bit of nostalgia home. If I can do it, you can do it, let’s get started!
What are corn dogs?
A corn dog is a sausage most commonly a hot dog wiener on a stick and has been coated with a thick cornmeal batter or essentially a cornbread batter, which is then deep fried in oil. The result is a golden brown tasty treat enjoyed by many people in the United States. They are often sold as street food and are a staple at carnivals, fairs, and theme parks.
Since the popular classic American corn dog was created other countries developed their own unique spin on it. For example, in South Korea, the corn dog is one of the most popular street foods. It is encrusted with French fries and eaten with Ketchup.
Who invented the corn dog?
The classic corn dog as we know it today was invented sometime between the 1920s and the 1940s. There is a bit of a discrepancy on who exactly invented them. Many people have claimed to be the inventor of them.
Maybe you want a breakfast version? Check out these awesome breakfast corn dogs!
Step 1: Ingredients and Tools
First, let’s gather together all of our ingredients and tools. You will need:
- all-purpose or plain flour
- white granulated sugar
- baking powder
- hot dog wieners/franks
- wooden skewers
- oil for frying
Pick an oil with a high smoke point like canola, vegetable, avocado, coconut, or peanut oil. There are other oils you can use as well.
For the tools you will need a:
- large pot
- tall glass
- candy thermometer
- paper towel
Step 2: Whisk dry ingredients for the homemade corn dogs
Get a large stew pot on the burner and add enough oil to fill it about halfway. You may also want to use a deep fryer as well.
Then turn the heat onto medium to medium-high and let the oil start to heat up, we need it to be 350 degrees F. (176C). Now let’s whisk together our dry ingredients (flour, baking powder, salt, sugar, and cornmeal).
Step 3: Completing the corn dog batter
Now let’s finish off our batter by adding our milk and our eggs, then stirring with a spoon until the batter is nice and smooth. It will be fairly thick, which is what we want.
Step 4: Pour, stick, dip
Now let’s pour our batter into a tall glass, leaving about an inch of room at the top of the glass, otherwise, it will overflow when we add in our hotdog.
Next, take a skewer and stick it through your hotdog frank until the tip goes to the end. Then dip it into the glass with the batter, you may need to circle it around a bit to get the top coated, then pull it out, and it is ready to be fried up.
These Franks/wieners are pre-cooked. No need to grill them or boil them first, although you certainly can. It depends on the kind that you buy if you will need to precook them first, before dipping them in the batter.
*Depending on the size of your pot, you may not want to use bun-length hot dog wieners. I always use the normal-length ones when I do corn dogs.
TIP: Also if you are having issues with the batter sticking, try patting the hot dog wiener dry first, then rolling it in flour or cornstarch, and then into the batter.
Step 5: Fry those homemade corn dogs
Now we check the oil with a candy thermometer, making sure we have 350 F (176C). Drop in the dog, and let it fry for 3 to 5 minutes until golden brown, you can fry up to 4 at a time depending on the pot you are using.
It is important to not overcrowd them. You may also want to turn them with some tongs halfway through to ensure it cooks evenly all around.
Once done, place it on a paper towel-lined plate, and finish the rest of them. Serve them up with some ketchup and mustard! Enjoy!
Have any fond memories of eating corn dogs, drop a comment down below and let me know. 🙂
How long do homemade corn dogs last?
Place them in an airtight container in the fridge where they will last 3 to 4 days. Or you may freeze them after they have cooled. When you want to eat one, just pop it in the microwave for 35 to 45 seconds and they will be good to go! 🙂
Do the hot dog weiners/franks/sausages need to be cooked first?
It all depends on the kind that you buy. The classic American Hot Dog wieners come pre-cooked in the package. So no need to cook them, use them straight out of the package. Technically you can just open the package and eat them cold if you wanted to. But most people will boil them, grill them, or heat them up in the microwave when making hot dogs.
If you are using sausages/franks that are NOT pre-cooked, then yes you need to cook them first. The corn dogs are not in the oil long enough to cook the uncooked sausages.
Like this recipe? Check out my other main dishes here.
Here are a few other recipes and posts you may like:
Best Homemade Cornbread Recipe
Roasted Brussel Sprouts with Garlic and Bacon
Medieval Feast and D&D Weekend
Homemade Corn Dogs Video Tutorial
Now check out those steps in action by watching the video tutorial. 🙂
Homemade Corn Dogs Recipe
- Large Pot
- Tall Glass
- Candy Thermometer
- Paper Towel
- 1 1/4 cups of all-purpose flour 155g
- 1 tsp. of salt 5g
- 3/4 cup of cornmeal 120g
- 1/4 cup of white granulated sugar 50g
- 1 tsp. baking powder 4g
- 2 eggs
- 3/4 cup of milk whole milk, 2%, 1%, etc. (180mL)
- 8 hot dog wieners
- 8 wooden skewers
- oil for frying (canola, vegetable, peanut, etc.) pick an oil with a high smoke point
- First lets get a large stew pot on the burner and add enough oil to fill it about half way or use a deep fryer. Then turn the heat onto medium to medium high and let the oil start to heat up, we need it to be 350 degrees F. (176C). Now let's whisk together our dry ingredients (flour, baking powder, salt, sugar, and cornmeal).
- Now let's finish off our batter by adding our milk and our eggs, then stirring with a spoon until the batter is nice and smooth. It will be fairly thick, which is what we want.
- Now let's pour our batter into a tall glass, leave about an inch of room at the top of the glass, otherwise it will over flow when we add in out hotdog. Now take a skewer and stick it through your hotdog, until the tip goes to the end. Then dip it into the glass with the batter, you may need to circle it around a bit to get the top coated, then pull it out, it is ready to be fried up.*Depending on the size of your pot, you may not want to use bun length hot dogs. I always use the normal length ones when I do corn dogs.
- Now we check out oil with a candy thermometer, make sure we have 350 F (176C). Drop in the dog, and let it fry for 3 to 5 minutes until golden brown, you can fry up to 4 at a time depending on the pot you are using. You may also want to turn them with some tongs half way through to insure it cooks evenly all around. Once done, place it on a paper towel lined plate, and finish the rest of them. Server them up with some ketchup and mustard! Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. 🙂 If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Keep up the good work.
Thank you!! 🙂
Hi Matt! Kendra here from Trinidad. I must big u up 100% for such perfect and delightful recipe. I am into appetizers and and I must say I nailed this one…thanks to u!!! My kids love it very much, I am now known for my famous corndogs. Everyone always look forward to it at every party or function I attend. It’s perfect.. great recipe…great taste. Keep up d good work Matt!!!
Hi Kendra! So glad you tried it and liked it. 🙂 And thank you!
Hey Matt! Kendra here from Trinidad. I must big u up 100% for such great recipe. It is d best! I am into appetizers and I nailed this one. I am now known for my famous corn dogs. Thanks to u. Everyone always looks forward to it in every party or function dat I attend. Great recipe…great taste. Keep up the good work Matt. Want to try your macaroons next.
Thank you! Yes please try the macaroons and let me know how you like them.
Best corndog I ever had! I used all beef angus uncured wieners and the corndogs were perfect. Thank you so much for this recipe. These were so easy to make and no mess at all. I will never buy the frozen kind again.
So awesome, Trish! I am so glad you gave them a try and liked them. 🙂 You are so very welcome!
As a French, I only saw those corndogs in allmost every american movies and never taste them. And wow, it’s so delicious ! Thank you for the recipe.
(PS: thanks for the quantities in grams and milliliters ?)
That is cool! So glad you were able to try them and experience a classic recipe here in the US. And you are very welcome! I try to always do a conversion in metric for people outside of the US.