Making Corn Dogs at Home Tonight
When you and your kids go to the local fair or carnival do you make a dash for the corn dogs? If you enjoy these then why not try making them at home as well?
You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. As well, you will need candy-apple craft sticks to skewer the hot dogs with. You can usually find them in the produce section of your local grocery store.
- 2 quarts vegetable oil, for frying
- 8 candy-apple craft sticks
- 8 (2-ounce) hot dogs
- 1 cup fine or medium-ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- Ketchup, for dipping
- Spicy Yellow Mustard for dipping
- Preheat the oven to 250°F.
- Set a wire rack over a baking sheet; set aside.
- Pour the oil into a Dutch oven or a large, heavy-bottomed pot.
- Heat the oil over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
- Meanwhile, insert a craft stick lengthwise into each hot dog (try to keep the stick aligned in the center of the hot dog), leaving about 2 inches of the stick exposed at the bottom; set aside.
- When the oil is almost ready (about 325°F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl.
- Whisk the milk, eggs, honey, and sugar together in a large bowl until smooth and the sugar has dissolved.
- Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms.
- Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
- When the oil is ready, evenly dip a hot dog into the glass of batter by holding the stick and rotating the hot dog as needed until it’s completely covered with batter.
- Immediately place into the hot oil. Repeat with a second hot dog.
- Fry, turning occasionally, until light golden brown all over, about 3 minutes.
- Using tongs, transfer the corn dogs to the wire rack on the baking sheet and place in the oven.
- Repeat with the remaining hot dogs, working with 2 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between batches. (When you reach the last 2 hot dogs, you may need to tilt the glass sideways while rotating the dogs to coat them evenly with batter.)
- Serve immediately with ketchup and mustard for dipping.