Corn Dogs: the best-ever recipe for homemade crispy corn dogs

Total time: 30 Min
Difficulty: Low
Serves: 12 people
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By Cookist
for the batter
Yellow Cornmeal or corn flour
1 cup (150 g)
All-purpose flour
1/2 cup (50 g)
White sugar
1 1/4 tbsp (15 g)
Baking soda
1/4 tsp (5 g)
3/4 cup (200 ml)
Sweet paprika
a pinch
beef hot dogs
Oil for frying
wooden skewers

These mouthwatering, easy-to-make corn dogs taste even better than the ones you can find at the fair or carnival. This popular American appetizer is made by dipping hot dogs in a cornmeal batter – hence the name – and deep-fried. With the crispy golden brown batter wrapped around the tender, juicy sausage, it's hard to eat just one!

Super quick and easy to make, you only need beef hot dogs, oil and skewers. For making the batter use corn flour or cornmeal, all-purpose flour, egg, milk, baking soda, sugar and seasonings. We even included a light version if you want to try baked corn dogs.

It is a great dish enjoyed by children and adults all over the world, it even takes different names according to the nation, such as Dagwood dogs in Australia, or American dogs in Japan. Serve them with a dipping sauce, pasta salad, mac and cheese, or coleslaw to make a complete meal.

Homemade Corn Dogs Ingredients

You need simple ingredients when making corn dogs from scratch.

Hot dogs – we used regular-sized beef hot dogs, but you can choose also turkey ones.

Oil – use a neutral oil with a high smoke point like vegetable, peanut, canola, or sunflower oil.

Corn flour – you can also use cornmeal. If you want to replace it make sure to use fine yellow cornmeal as it will give you a better texture for your corn dog batter. Stay away from medium or coarse.

All-purpose flour, sugar, salt, baking soda – don't skip them if you want to make a smooth batter and a fluffy crust.

Milk – adds moisture and flavor.

Egg – binds all the batter ingredients well.

Paprika – adds more flavor, anyway you can also leave it out.

How to Make Corn Dogs from Scratch

There's not too much work involved in making corn dogs. Start by heating your oil 350°F in a large pot or Dutch oven. Place corn flour or cornmeal, all-purpose flour, sugar, salt, baking soda, salt and paprika in a deep bowl and whisk them to combine. Beat in the egg and milk until you get a lovely smooth, lump-free batter.

Skewer the hot dogs then dip them in the batter. To help the batter stick better, dry the hot dogs with a paper towel and coat with flour before dipping them in the batter.

Fry them in the hot oil 2 or 3 at a time – you don't want to overcrowd them otherwise you won't get that gorgeous crispy crust. They should take 2 to 3 minutes to cook. Once done, pop them on a paper towel to drain and enjoy your corn dogs while they're hot!

Can you bake Homemade Corn Dogs?

Absolutely! We also came up with this recipe to adapt it to a light version of baked corn dogs. All you need to do is dip the hot dogs in the batter, place them on a baking sheet lined with parchment paper and finally bake them in the oven at 180°C/360°F for about 15 minutes. These corn dogs will be golden brown and crispy, but much lighter than the fried version.

What are the Best Sticks for Corn Dogs?

The ideal stick for a corn dog needs to be thick enough to support the weight of the frankfurter. Medium-thick bamboo skewers, popsicle sticks, and even chopsticks will all work for your homemade corn dogs. There are special corn dog sticks out there as well – check online and you should be able to find them.

How to Prevent Corn Dogs from Cracking

Cracking is caused by air bubbles in the batter which burst when you're frying the corn dogs. To help reduce the risk of this, tap the batter a few times to pop any air bubbles. Then when you're coating the hot dogs, dip them straight down directly into the batter. As you're lifting it out of the batter, swirl it. If any gaps or bubbles catch your eye, dip the frankfurter in the batter again. Finally, making sure your oil is completely heated up before frying the corn dogs will help keep them from cracking.

Tips for Making the Best Corn Dogs at Home

If your batter is too thick, thin it with a tablespoon of milk.

You can make the batter up to 2 days ahead of time for extra convenience.

Have mini sausages? You can make mini corn dogs! Fry them for 2 minutes or so.

Heat the oil to about 350°F. Use a candy thermometer to test the temperature before you start frying.

Serve your corn dogs with your favorite dipping sauces such as ketchup, spicy mayo, or honey mustard dip.

How to Store Corn Dogs

Keep leftover corn dogs in an airtight container in the fridge. Reheat and enjoy them within 5 days. Reheat them by baking them for 15 to 20 minutes at 375°F.

Can you freeze Homemade Corn Dogs?

Yes! Frozen corn dogs will last up to 3 months, if placed in a freezer-safe Ziploc bag.

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In a large bowl, add corn flour or cornmeal, all-purpose flour and salt.

Add sugar, baking soda and paprika.


Pour in the milk gradually.

Beat in the egg.

Whisk until combined. Heat oil in a large pot or Dutch oven over medium heat.

Cut the beef hot dogs in half.

Spear each hot dog with a skewer.

Repeat until you run out of skewers.

Dry the hot dogs with a paper towel and lightly coat the hot dogs with flour to help the batter stick better.

Pour the batter into a tall drinking glass, filling it almost to the brim. Dip the hot dogs directly into the batter and swirl them slightly to coat them completely. As you lift them up, let them swirl a bit so the excess drips off.

When the oil reaches 350°F, start working in batches. Place 2 to 3 corn dogs at a time into the pot or Dutch oven.

Fry the corn dogs for about 3 minutes, or until golden brown.

Set on paper towels to drain, then serve and enjoy!

If you want to bake corn dogs, place them on a baking tray lined with parchment paper. Next, bake the corn dogs in the oven to 180°C/360°F for about 15 minutes. Finally, serve and enjoy!

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