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Corn dogs on wooden skewers served with bowls of mustard and ketchup.

Corn Dog

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers & Snacks, Main Course
Cuisine American
Servings 16 servings
Calories 240 kcal

Ingredients
  

  • 16 beef hot dogs
  • 16 wooden skewers
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon honey
  • 1 large egg
  • Vegetable oil for frying
  • Ketchup or mustard for serving

Instructions
 

  • Pat the hot dogs dry with paper towels. Insert a wooden skewer into each hot dog, leaving enough handle to grip.
    Beef hot dogs with wooden skewers inserted, ready for corn dog batter.
  • In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
    Dry and wet ingredients prepared for corn dog batter, with a whisk.
  • In a separate bowl, whisk together milk, honey, and egg. Add this mixture to the dry ingredients, stirring until smooth.
  • In a large pot or deep fryer, heat about 3 inches of vegetable oil to 350°F. Pour the batter into a bowl, or a tall container or glass.
  • Dip each skewered hot dog into the batter, twirling to coat evenly. Allow excess batter to drip off before carefully placing each corn dog into the hot oil.
    Skewered hot dogs dipped in corn dog batter.
  • Fry until golden brown, about 3-4 minutes, turning occasionally. Work in batches as needed.
  • Remove the corn dogs from the oil and drain on paper towels.
  • Serve warm with ketchup or mustard for dipping.

Nutrition

Calories: 240kcalCarbohydrates: 19gProtein: 8gFat: 15gSaturated Fat: 6gSodium: 637mgFiber: 1g
Keyword Corn Dog
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