Your How do you make corn dogs from scratch? Expert Advice

Why You will Love These Corn Dogs:

Simple batter – no waiting for the batter to chill. You can use it right away.

Make-ahead option – you can make the batter 1 to 2 days ahead if you want to. You can also store extra batter to fry something fresh the next day.

Skip the corn starch – dipping the hot dogs in corn starch is an unnecessary step. Drying the corn dogs with paper towels is enough to make the batter stick.

Freezer friendly – you can make these, cool to room temperature then freeze in a freezer-safe Ziploc bag.

Reheats well – You can defrost in the refrigerator or for 30 seconds in the microwave then pop them in the air fryer or sautee on a skillet until crisp on the outside.

What You Need for Easy Corn Dogs

Always use your favorite brand of hot dogs to ensure the best flavor your family will love. These corn dogs will become a family favorite in no time! All measurements for homemade corn dogs is located in the recipe card below.

Canola Oil: Use 1 to 2 tablespoons just enough to cover the pan for frying.

Hot Dogs: Regular size and thickness is great for these corn dogs. Pick your favorite hot dog brand and style!

Hot Dog Sticks: Popsicle sticks, candy sticks, wooden skewers also work if you don’t have hot dog sticks.

Flour: This will help thicken the sauce for the outer layer.

Cornmeal: Creates that outer crusty flavor we all love!

Salt: Helps balances the sweet but also helps it to thicken.

Sugar: Sweetens the corn dog!

Baking powder: Helps to create a light fluffy outer layer when being dipped.

Egg: Gives it lift and texture on the corn dog.

Honey: A special ingredient that gives a slight hint of sweetness.

Buttermilk: Click the link to make your own buttermilk in a pinch or buy it at the grocery store.

Milk: Just enough to thin the corn dog crust, if needed!

HOW TO MAKE HOMEMADE CORN DOGS

Add oil to a large pot. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Whisk until combined. (Batter should be a little thicker than the pancake batter.)

Remove hot dogs from the package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer into each hot dog. Rub each hot dog lightly with a little cornstarch. (This will help hold the batter on to the hot dog while frying.) Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all the hot dogs. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil. Using a tong, turn the corn dog as necessary to brown all sides. Cook for 2 to 3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease.

How to Make Corn Dogs | Easy Homemade Corn Dog Recipe

Homemade Corn Dogs are honey-battered, hand-dipped and fried to perfection. Bring back all those good childhood memories with this homemade favorite.

There is a little town in Southern Utah nestled in the shadow of a dormant volcano named Veyo. This unassuming town has some of the most prized possessions and crown jewels in the area. There is a pie shop that is world renowned, and a pool that is hidden away in the lava rock. Veyo pool serves one of the best corn dogs you’ll ever eat in your life! That is, until you make my Homemade Corn Dogs. This recipe pays homage to the Southern Utah staple!