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The Best Homemade Corn Dogs | Claire Saffitz

This week, I’m making one of my favorite nostalgic foods: homemade corn dogs. And while a corn dog might seem pretty straightforward, getting that perfectly crisp, golden cornmeal coating with a fluffy interior and juicy hot dog takes a little technique.

I’ll show you how to make corn dogs from scratch, including how to make the corn dog batter, how to get the batter to actually stick to the hot dogs, and how to fry them so they cook evenly and come out crispy and golden brown. We’ll also talk about oil temperature, batter consistency, and a few of the little things that make homemade corn dogs so much better.

If you’ve ever wondered how to make crispy corn dogs at home, this recipe has everything you need. They’re crunchy on the outside, tender and slightly sweet on the inside, and honestly, much easier to make than you might think.

Make them for a summer cookout, a party, or just because sometimes you really want a corn dog.

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Corn Dogs

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon granulated sugar

2 teaspoons kosher salt

2 teaspoons baking powder

1/4 teaspoon baking soda

Big pinch each cayenne pepper, mustard powder, and onion powder

1 cup buttermilk

1 large egg

¾ cup cooked corn kernels

8 cups neutral oil, for frying

¼ cup all-purpose flour, for dredging

8 skinless hot dogs, several cooked corn on the cob halves

Chapters:

0:00 Start

0:01 How To Make Homemade Corn Dogs

1:37 Ingredients & Special Equipment

2:34 Corn Dog Batter

4:42 How To Fry Corn Dogs

5:28 Plate & Serve

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Producer/Director: Vincent Cross

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