Did you know you can make the ultimate Homemade Corn Dogs, crispy, golden, and ready in just 30 minutes? Perfect for game days, parties, or a nostalgic snack, they’re bite-sized, fun, and irresistible.
These hand-dipped corn dogs take me right back to carefree summer days at the fair. The batter is simple yet flavorful, with a touch of honey that gives the crust its signature golden sweetness. Pair that with juicy hot dogs and the ease of frying them all in a Dutch oven, and you’ve got a recipe that’s as fun to make as it is to eat.
Love hot dogs? Try the cheesy comfort of my chili cheese dog bake or the bold flavors of Sonoran-style hot dogs next.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes from start to finish, perfect for busy days or last-minute snacks.
- Simple Ingredients: Made with fewer than 10 pantry staples you probably already have at home.
- Crowd-Pleaser: Bite-sized, fun, and loved by both kids and adults alike.
- Budget-Friendly: Enjoy a fairground favorite at home for a fraction of the price, just like corn on the cob, another fair classic.
Ingredients
- Flour: Use all-purpose flour as the base for the batter. It helps provide structure and keeps the coating light.
- Cornmeal: This adds that classic corn dog texture and a slight crunch. Using yellow cornmeal is key to a great corn dog batter recipe, giving the batter its signature flavor and authentic taste.
- Hot Dogs: Choose your favorite brand—beef, pork, or even plant-based hot dogs work well. Cut them in half to make bite-sized mini corn dogs. Another tasty bite-sized treat you’ll love is these bacon wrapped smokies.
- Shortening: This adds moisture and richness to the batter, helping it stick to the hot dogs evenly when frying.
- Vegetable Oil: Use a neutral oil with a high smoke point for frying, like canola or sunflower oil. Heating the oil properly is what makes corn dogs with a crispy, golden crust.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cheese-Stuffed: Insert a small cube of cheese inside each hot dog half before dipping to create a gooey, cheesy surprise in every bite.
- Jalapeño Corn Dogs: Add diced jalapeños to the batter or place a thin slice inside each hot dog half for a spicy, smoky flavor punch.
- Breakfast Style: Use breakfast sausages instead of hot dogs and add a bit of maple syrup to the batter for a sweet-savory morning treat, perfect alongside sweet potato hash for a complete meal!
How to Make Homemade Corn Dogs
Making this classic corn dog recipe at home is easier than you think, and you don’t need fancy equipment. Just a few simple steps to get that crispy, golden finish.
Step 1: Prepare the Batter. Mix the flour, cornmeal, baking powder, salt, and sugar in a bowl.
Step 2: Add the Liquids. Add the shortening, milk, and egg, then stir until everything is combined into a smooth batter.
Step 3: Cook the Hot Dogs. Boil the hot dogs to cook them. Dry well after cooking so the batter sticks better.
Step 4: Prep the Hot Dogs. Cut the hot dogs in half and insert wooden skewers into each piece.
Step 5: Batter the Hot Dogs. Dip each skewered hot dog into the batter, then carefully lower it into the hot oil.
Step 6: Fry and Serve. Fry in for 2-3 minutes or until golden brown, then drain on paper towels before serving. Serve for game day with these Dutch oven jalapeno poppers.
Expert Tips
- Get the Oil Temperature Right: Use a thermometer to keep the oil around 350°F (175°C). Too hot, and the batter burns; too cool, and the corn dogs soak up oil and get greasy.
- Pat Hot Dogs Dry: After boiling, dry the hot dogs thoroughly with paper towels. This helps the batter stick better and prevents sogginess.
- Don’t Overcrowd the Dutch Oven. Fry in small batches so the oil temperature stays steady and your corn dogs cook evenly.
- Make Ahead and Reheat. You can prep and fry the corn dogs ahead of time, then reheat them in a hot oven at about 375°F (190 °C) for 5–7 minutes to keep them crispy without drying out.
- Storage. Store leftover corn dogs in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Serving Suggestions
- These bite-sized mini corn dogs are always a hit at gatherings, from birthday parties to football Sundays. Serve alongside ham macaroni and cheese and tater tot nachos for a fun and tasty spread!
Turn these corn dogs into a fun, family-friendly weeknight meal with sides like cheesy pull apart bread and a fresh garden salad.
Bring them to holiday buffets or potlucks for a nostalgic fairground treat. Pair with some simple coleslaw for a fresh, crunchy side.
Homemade Corn Dogs Recipe FAQs
You can fry them in any heavy-bottomed pot or deep fryer. Just make sure it’s deep enough for the hot dogs to be fully submerged in oil and that you monitor the temperature closely.
Yes, they freeze well. Cool them completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in the oven or air fryer for best results.
Dry the hot dogs thoroughly after boiling and before dipping in batter. A light dusting of flour before dipping can also help the batter stick better.
Absolutely! Simply skip cutting them in half. Only cook 2-3 full size corn dogs at a time since they will take up more space in the pot.
More Delicious Snack Recipes
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Get the Recipe
Homemade Corn Dogs
Equipment
- 10" Dutch Oven
- 16 wooden skewers
Ingredients
- 5 cups vegetable oil
- 8 hotdogs cut in half
- ½ cup flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon sugar or honey
- 1 tablespoon shortening
- ⅓ cup milk
- 1 egg
Instructions
- Mix flour, cornmeal, baking powder, salt and sugar together.
- Add cut shortening into the mixture.
- Add milk and eggs to cornmeal mixture and mix until combined.
- Add 5 cups of vegetable oil to 10″ Dutch oven and heat oil on medium heat on a stove top.
- Cook hotdogs in a pot using cold water and add hotdogs immediately. Once the water comes to a boil remove hotdogs and pat dry.
- Insert wooden bamboo stick into each hotdog and dip into mixture.
- Dip hotdog with mixture in vegetable oil and cook until golden brown. Should be about 2-3 minutes for each hotdog.
- Serve with mustard.
Notes
- Make sure the oil is heated to 350°F before frying for the best crispy texture.
- Dry the hot dogs well after boiling to help the batter stick better.
- Use fresh baking powder to keep the batter light and fluffy.
- Fry the corn dogs in small batches to maintain the oil temperature.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward says
My kids loved this so much that I needed to make a second batch! Thank you for this yummy recipe!
Cami says
The kids thought these were so fun and they're so much better than just eating a frozen corndog! I was a bit nervous about the frying aspect but it turned out to not be a big deal at all!