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Easy Homemade Crispy Buttermilk Corn Dogs

A close-up of four golden brown, crispy corn dogs stacked on a white plate, ready to eat.
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Make classic, crispy corn dogs at home using a simple buttermilk cornmeal batter. This recipe is quick and perfect for family meals or game day snacks.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup fine cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1 tablespoon vegetable oil, plus more for frying
  • 1 pound hot dogs or cocktail wieners, cut in half if desired
  • Wooden skewers or popsicle sticks

Instructions

  1. Pat the hot dogs completely dry with paper towels. Insert a wooden skewer into the center of each hot dog. Set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda.
  3. In a separate bowl, whisk the egg, buttermilk, and 1 tablespoon of vegetable oil until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix; a few small lumps are acceptable.
  5. Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit. Use a thermometer to monitor the temperature.
  6. Dip a skewered hot dog into the batter, ensuring it is fully coated. Allow excess batter to drip off briefly.
  7. Carefully lower the battered hot dog into the hot oil, holding the stick until the batter sets (about 30 seconds). Then, release the stick. Fry 2 to 3 corn dogs at a time to avoid overcrowding the pot and lowering the oil temperature.
  8. Fry for 3 to 4 minutes, turning occasionally, until the batter is deep golden brown and crispy.
  9. Remove the corn dogs from the oil using tongs and place them on a wire rack set over a baking sheet to drain excess oil.
  10. Serve immediately with your favorite condiments.

Notes

  • For easier cleanup, you can bake these corn dogs at 400 degrees Fahrenheit for 15-20 minutes, flipping halfway through, though the texture will be less crispy than frying.
  • If you do not have buttermilk, mix 1 1/4 cups of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Keep the oil temperature steady around 375 degrees Fahrenheit for the best results and to prevent the batter from absorbing too much oil.

Nutrition

Find it online: https://cookingbycarla.com/easy-homemade-crispy-corn-dogs-recipe/