My son loves these homemade corn dogs made with jumbo hot dogs. I despise all the additives in store-bought corn dogs, so this recipe makes me happy!
Preparation Details
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 8
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup cold whole milk
- 1 large egg
- 16 large hot dogs
- 2 cups vegetable oil for frying, or as needed
- 16 skewers
Steps
- Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until smooth. Cover and refrigerate until needed.
- Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, about 7 minutes. Remove to a paper towel-lined plate and let rest for 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert one skewer into each hot dog and blot dry if wet. Pour chilled batter into a tall drinking glass.
- Dip one hot dog into batter until well coated; transfer to hot oil. Repeat with as many hot dogs as can comfortably fit in the fryer without overcrowding (one or two more). Fry until lightly browned, about 3 minutes. Drain on paper towels. Repeat to coat and fry remaining hot dogs.
