Homemade Corn Dogs

Quick facts

Ingredients

• 8 hot dogs
• 8 wooden skewers
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 large egg
• 3/4 cup buttermilk
• 1 tbsp honey
• Neutral oil for frying
• Mustard and ketchup for serving

Step-by-step method

1. Pat hot dogs dry and insert skewers. Dust very lightly with flour.

2. Whisk cornmeal, flour, sugar, baking powder and salt. Stir in egg, buttermilk and honey.

3. Transfer batter to a tall glass for easy dipping.

4. Heat oil to 350°F in a deep heavy pot.

5. Dip each hot dog to coat completely, then fry 2–3 at a time for 3–4 minutes until evenly golden.

6. Drain on a rack and serve hot with mustard and ketchup.

Tips for the best result

• Dry hot dogs well so batter sticks.
• Use a tall narrow glass to coat evenly.
• Keep oil temperature steady between batches.

Storage and reheating

Refrigerate up to 3 days. Reheat at 375°F until crisp.

Approximate nutrition per serving

Approximately 330 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.