Ingredients:

  • 6 Hot Dogs (good quality, all-beef recommended)
  • 6 Wooden Skewers
  • 1 cup (120g) All-Purpose Flour, plus more for dusting
  • 1 cup (160g) Yellow Cornmeal, finely ground
  • ¼ cup (50g) Granulated Sugar
  • 1 tbsp Baking Powder
  • ½ tsp Salt
  • ⅛ tsp Cayenne Pepper (optional, for a little kick!)
  • 1 Large Egg, lightly beaten
  • 1 cup (240ml) Milk
  • 2 tbsp (30ml) Vegetable Oil
  • Vegetable Oil, for deep frying (about 6-8 cups, depending on the size of your pot)

Instructions:

  1. Pat the hot dogs dry with paper towels. Insert a wooden skewer into each hot dog, going about ¾ of the way through.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper (if using).
  3. In a separate bowl, whisk together the egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix – a few lumps are okay.
  4. Cover the batter and let it rest at room temperature for 15 minutes. This allows the gluten to relax.
  5. Pour vegetable oil into a deep-frying pot or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C). Maintain this temperature throughout frying.
  6. Pour the batter into a tall, narrow glass or jar. This helps coat the hot dogs evenly. Dust the hot dogs with flour.
  7. Dip each hot dog into the batter, swirling to coat completely. Lift the hot dog out of the batter, allowing excess batter to drip off.
  8. Carefully lower the battered hot dog into the hot oil. Fry for 2-3 minutes per side, or until golden brown and the batter is cooked through.
  9. Remove the corn dogs from the oil with tongs or a slotted spoon. Place them on a baking sheet lined with a wire rack to drain excess oil.
  10. Serve hot Homemade Corn Dogs immediately with your favorite dipping sauces.