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–+ servings

A Plus Fair Corn Dogs

Corn dogs are a timeless fairground treat, known for their crispy golden coating and juicy hotdog center. This recipe brings the carnival experience to your kitchen with a deliciously simple batter made from cornmeal, flour, and a touch of bacon drippings for added flavor. Deep-fried to perfection, these corn dogs are a hit with both kids and adults alike.
Whether you’re hosting a fun gathering, craving nostalgic comfort food, or simply looking for a quick, satisfying snack, these homemade corn dogs are guaranteed to deliver the classic fair experience.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Course Appetizer, Snack
Cuisine American
Servings 20 servings
Calories 608 kcal

Equipment

  • Deep Fryer or Large Heavy-Bottomed Pot: For frying the corn dogs evenly. Maintain oil temperature at 365°F (185°C) for best results.
  • Cooking Thermometer: To ensure the oil stays at the right frying temperature.
  • Mixing Bowls (2): One for dry ingredients and one for the wet batter mixture.
  • Whisk or Mixing Spoon: For blending the batter until smooth and lump-free.
  • Wooden Sticks (20): For holding the hotdogs, giving them the iconic corn dog look.
  • Paper Towels or Cooling Rack: To drain the fried corn dogs and remove excess oil.
  • Tongs or Slotted Spoon: For safely handling the corn dogs while frying.

Ingredients
  

  • 1 qt oil for deep frying
  • 1 cup all-purpose flour
  • ⅔ cup yellow cornmeal
  • ¼ cup white sugar
  • 1½ tsps baking powder
  • 1 tsp salt
  • 2 tbsps bacon drippings
  • 1 egg beaten
  • 1¼ cups buttermilk
  • ½ tsp baking soda
  • 2 lbs hotdogs
  • wooden sticks

Instructions
 

  • Heat the oil in a deep fryer to 365°F or 185°C.
  • In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Stir in the melted bacon drippings, Make a well at the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well-blended.
  • Pat the hotdogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hotdogs into the batter one at a time, shaking off the excess. Deep-fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

Notes

Cooking Tips:

  • Pat the hotdogs completely dry with paper towels to help the batter stick.
  • Fry in small batches to maintain the oil temperature and ensure even cooking.

Flavor Enhancements:

  • Add a pinch of cayenne pepper or smoked paprika to the batter for a spicy kick.
  • Serve with mustard, ketchup, or your favorite dipping sauces for extra flavor.

Storage:

  • For leftovers, let the corn dogs cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for a crisp finish.

Nutrition

Calories: 608kcalCarbohydrates: 20gProtein: 7gFat: 57gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 34gTrans Fat: 0.2gCholesterol: 32mgSodium: 507mgPotassium: 113mgFiber: 1gSugar: 3gVitamin A: 37IUVitamin C: 0.05mgCalcium: 48mgIron: 2mg
Keyword Corn Dogs, Deep Fried Snacks, Fair Food
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