No one can deny the crispy, slightly sweet, perfectly fried lure of a corn dog. Luckily, they are actually
super easy to make at home.
- 12 hot dogs
- 1 c. all-purpose flour
- 3/4 c. cornmeal
- 3 tbsp. granulated sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. ground cayenne pepper
- 1 c. buttermilk
- 2 large eggs
- Vegetable oil
- Ketchup, for serving
- Mustard, for serving
- Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
- In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
- In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel–lined plate. Fry remaining hot dogs, letting oil come back to temperature between batches.
- Serve with ketchup and mustard.