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Easily make corn dogs at home with this batter. Or, if you've never been a fan of on-a-stick corn dogs, get creative and toss them in a bun with spicy mustard or your other favorite toppings.
serves/makes:
ready in:
under 30 minutes
ingredients
6 cups cornmeal
3 cups all purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoon salt
2 tablespoons sugar
3 cups buttermilk
2 1/2 cups water
2 eggs, beaten
directions
Combine the cornmeal, flour, baking soda, salt, and sugar in a large mixing bowl. Stir in the buttermilk and water. Stir in the beaten eggs and mix all until well combined. If the batter is too stiff add additional water but you want it thick so it coats the hot dogs.
Batter may be stored in the refrigerator for 2-3 days in a covered container.
To use, insert a wooden stick in one end of a hot dog. Holding on to the stick, dip the hot dog into the batter, letting any excess drip off. Place in a deep fryer with oil heated to 365 degrees F. Deep fry until golden brown on all sides. Remove from the deep fryer and let drain on paper toweling.
recipe tips
Make sure the hot dogs are dry before dipping them into the batter to help it adhere better. You can pat them dry with paper towels.
For an extra crispy crust, consider double dipping the hot dogs in the batter. Dip once, let the excess drip off, then dip again before frying.
If you're looking for a spicier batter, add some cayenne pepper or hot sauce to the mix.
Cool the batter in the refrigerator for about 30 minutes before using; a colder batter tends to stick better and fry up better.
Use a tall glass or jar to hold the batter. This makes it easier to dip the hot dogs evenly.
After frying, you can place the corn dogs on a wire rack over a baking sheet in a warm oven to keep them crispy until all batches are fried and you're ready to serve.
common recipe questions
Can I use this batter for other deep-fried foods?
This batter can be used for deep-frying other foods beyond hot dogs but keep in mind the flavor and texture of the corn dog batter. It's a heavier and sweeter batter which works best with heartier foods. One variation we like is using breakfast sausage and adding a little maple syrup or maple flavoring to the batter.
Is there a way to make the batter without buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for about 5 minutes to thicken. This mixture can be used as a direct replacement for buttermilk in the batter recipe.
Can I bake the corn dogs instead of deep-frying them?
Not really. Wet batters such as this won't stay on the hot dogs in the oven due to the longer cooking time. They'll basically slide off and pool on the baking sheet in a blob. Wet batters need to be cooked quickly such as in hot oil.
What's the best way to keep corn dogs from sticking to each other while frying?
To prevent corn dogs from sticking to each other in the deep fryer, fry them in batches to avoid overcrowding the fryer. Also, gently swirl them in the oil for the first few seconds after adding them to help set the batter, which prevents them from sticking to each other or the bottom of the fryer.
nutrition data
99 calories, 1 grams fat, 20 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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