Few things remind us of a local fair more than corn dogs. When outdoor temperatures rise, we can almost smell these dogs cooking once the fair wagon rolls into town. Grill owners need not wait for the dog days of summer to enjoy these delicious treats because they can make them at home in about 45 minutes. This recipe yields eight corn dogs, enough for the family and some hungry neighbors.
- 8 hot dogs
- 8 cups vegetable oil, divided
- 1 ½ cups cornmeal
- 1 ¼ cups buttermilk, well-shaken
- 2 large eggs
- ½ cup plus 3 tablespoons of all-purpose flour, divided
- 1 ½ teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon baking soda
- 1/8 teaspoon cayenne
- 8 wooden popsicle sticks
Step 1: Heat the grill to medium-high and grill the hot dogs for approximately 5 minutes or until all sides are lightly charred, turning occasionally. Transfer the hot dogs to a plate to cool.
Step 2: Insert a popsicle stick through each hot dog lengthwise. Put 3 tablespoons of flour on a plate, roll each hot dog in the flour to coat it, and shake off excess flour.
Step 3: Add 3 inches of oil to a 3-quart heavy pot. Heat oil to 350 degrees Fahrenheit on a burner set to medium-high.
Step 4: While the oil is heating, whisk the remaining ½ cup of flour, ¾ teaspoon salt, 2 tablespoons of vegetable oil, cornmeal, sugar, baking powder, cayenne, and baking soda in a medium-sized bowl.
Step 5: Add eggs to the ingredients individually, whisking the mixture well after each addition.
Step 6: Whisk in the buttermilk. Pour some of the batter into a tall glass, almost filling it.
Step 7: Holding the stick, dip a hot dog into the glass of batter to coat the dog. Repeat with one or two other hot dogs. Fry the hot dogs in the hot oil, occasionally turning them, until the batter is golden-brown and has cooked through, which should take approximately 3 minutes. Transfer the cooked corn dogs to paper towels for draining purposes.
Step 8: Refill the glass with batter and return the oil to a temperature of 350 degrees Fahrenheit. Repeat Step 7 for the remaining hot dogs, working in batches of 2 or 3. Serve the corn dogs warm with ketchup, mustard, and other desired condiments.