Homemade Corndogs
on Aug 31, 2021, Updated Jul 23, 2024
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Homemade Corndogs are super fun to make and easy to boot. It’s like having yummy carnival food in the comfort of your own home.
These hand-dipped fried corndogs are crispy on the outside and cooked to perfection on the inside. You will be so surprised how easy it is to make homemade corndogs. First, make a simple cornmeal and flour batter, then fry them up. Your family and friends will think you are the best.
Is there a kid out there that doesn’t like a good corn dog? They are a fan favorite and are popular at fairs so I like to call these “state fair corn dogs!” If you want to try other fair-like food, try my glazed donuts, beignets, and caramel corn!
Table of Contents
Why You’ll Love This Recipe
- Kids love these corndogs (and Mini Baked Corndogs, too)! Plus, they make a perfect lunch.
- Homemade Corndogs are an inexpensive meal option.
- They can be stored in an airtight container for up to 3 days.
Recipe Ingredients
- Hotdogs
- Oil – vegetable, corn, or canola
- Cornmeal
- Flour – all-purpose
- Sugar
- Baking powder
- Eggs
- Milk
- Popsicle or sucker sticks – for dipping
See the recipe card below for full information on ingredients and quantities.
How to Make Homemade Corndogs
Step 1: Mix up your simple batter.
Step 2: Pat your hotdogs dry and put the sticks in them.
Step 3: When the oil is hot, dip the hotdogs into the batter.
Step 4: Fry until golden brown without crowding the pan. Enjoy!
Recipe FAQs
I like to buy regular-sized hotdogs—no extra long for this recipe. Choose your favorite brand of hot dog and go for it.
If you are struggling to get the batter to stick to the hot dog, try drying it off with a paper towel before dipping it into the batter. That should work.
Yes! If you made a large batch, let the corndogs cool completely and then store them in an airtight container. They make a great snack for another day. Just reheat them in the oven or air fryer.
Expert Tips
- For corndogs, you can use popsicle sticks, candy apple sticks, or craft sticks. I’ve seen them at Walmart, Target, and Hobby Lobby. I’ve even used chopsticks, which I washed when I was done.
- Add your batter to a tall drinking glass so it’s easier to dip the long corndog into—much easier than trying to dip it into a shallow bowl.
- I have a spider strainer that I use for all of my fried food and love it, you could also use tongs or a slotted metal spoon.
More Kid-Friendly Recipes to Consider
Easy Appetizers
Bosco Sticks Recipe
Dinner Ideas
Air Fryer Corn Dogs
Chicken Recipes
Air Fryer Chicken Tenders
Sandwich Recipes
Sliders Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Homemade Corndogs
Ingredients
- 1 package hotdogs, (I like Hebrew National)
- 10-14 popsicle sticks or sucker sticks
- 2 quarts of oil for frying, (such as vegetable, corn, or canola oil)
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups whole milk
Instructions
- Remove the hotdogs from the package and cut them in half (see photos above for orientation of cut)
- Poke a popsicle stick or sucker stick into the cut end of each hotdog (and push it at least half way into the hot dog) and place them on a paper towel lined, rimmed baking sheet.
- Add your oil to a large Dutch oven or high walled cast iron skillet and place it over medium-high heat to start heating your oil. If you have a paddle thermometer, you can clip it to the side to see the temperature (I recommend using a thermometer for best results).
- In a medium mixing bowl add the cornmeal, flour, sugar, baking powder, and salt. Whisk to combine.
- Add the eggs and milk and stir to combine well.
- Place part of the cornmeal batter in a tall drinking cup.
- When your oil has reached 350 degrees to 375 degrees F., grab the corndog by the stick and dip it into the cup of batter. Remove it from the batter and place it in the hot oil. Repeat with a few more hotdogs so that you have 4-6 in your pan, depending on the size (don’t crowd the pan or add too many).
- Let the corndogs cook for 4-6 minute or until they are a deep golden brown. Use a spider strainer or a wire skimmer to remove the corndogs from the oil and place them on a paper towel lined baking sheet.
- Repeat with remaining hotdogs until they are all cooked, adjusting your burner temperature as needed to help maintain a steady oil temperature.
- Serve hot with your favorite dipping sauces.
Notes
- I like using half a hotdog for corndogs. They are an easier size to work with, a good size for my kids to eat, and I just prefer them. You can use a whole hot dog if you like.
- Sometimes, I drizzle the hot corndogs with a bit of honey, and it’s so good.
- I love a good cornmeal batter, cornmeal adds great color, texture, and flavor to the corndog batter
- A little all-purpose flour helps the batter to hold together, the gluten in the flour adds structure to the batter
So delicious and easy!
Would this work with avocado oil?
Yep, that’ll work great.