Crispy Fried Corn Dogs (Print Version)
# Ingredients:
→ Cornbread Coating Mix
01 -
1 tsp sugar
02 -
1/8 tsp ground nutmeg
03 -
3/4 cup yellow cornmeal
04 -
1.5 tsp baking powder
05 -
3/4 cup all-purpose flour
06 -
1/2 tsp salt
07 -
1/2 tsp baking soda
08 -
3/4 cup buttermilk
09 -
2 large eggs
→ Corn Dog Assembly
10 -
1/4 cup all-purpose flour for dusting hot dogs
11 -
4 hot dogs
12 -
Wooden skewers
13 -
Around 6 cups of tallow for frying*
→ Dipping Ideas (Optional)
14 -
Mustard
15 -
Ketchup
# Instructions:
01 -
Heat up a deep fryer or a sturdy pot with cooking oil or tallow until it reaches 350°F (175°C). You’ll need a few inches of oil to ensure the corn dogs fry evenly.
02 -
Grab a medium mixing bowl and combine all the dry ingredients: cornmeal, flour, sugar, nutmeg, baking powder, baking soda, and salt. Stir everything together until it’s uniform.
03 -
Whisk the eggs with buttermilk in a smaller bowl until they’re fully mixed.
04 -
Pour the egg mixture into the bowl with the dry ingredients. Gently mix it together. Don’t overdo it—leave it lumpy for the perfect texture! Move the batter into a tall container for easier dipping.
05 -
Poke skewers into the hot dogs, leaving room to hold them. Roll each dog in the reserved flour until just coated. Dust off extra flour before moving on.
06 -
Dip each floured hot dog into the batter, ensuring it’s evenly covered. Quickly place it in the hot oil. Avoid frying more than 1-2 at a time to keep the oil hot. Fry until crispy golden brown, about 3 minutes.
07 -
Place cooked corn dogs on paper towels to soak up any extra oil. Serve right away with mustard or ketchup if you’d like.
# Notes:
01 -
Tallow can be swapped out for regular cooking oil, if you prefer.
02 -
Place leftovers in an airtight container and refrigerate for up to 5 days.
03 -
Freeze fully cooked extras in a sealed container for up to 2 months.
04 -
To reheat frozen ones: microwave for a minute, or pop in a 300°F oven for about 15 minutes. If thawed, microwave for 30 seconds, or warm in the oven for 10 minutes.