Crispy on the outside, tender on the inside—Corn Dogs are the ultimate American street food snack. Made by coating skewered sausages in a cornmeal batter and deep-frying them to golden perfection, these fairground favorites are surprisingly easy to recreate at home. Whether you're hosting a party, planning a fun family dinner, or just craving a nostalgic treat, this recipe delivers crunchy, savory goodness in every bite.
Why Everyone Will Love This Recipe
- Iconic fair food made with simple ingredients at home.
- Crispy exterior meets juicy sausage—what’s not to love?
- Great for kids, parties, or game day snacks.
- No deep fryer required—just a pan and hot oil.
- Pairs perfectly with ketchup, mustard, or your favorite dipping sauce.
What Is a Corn Dog?
A Corn Dog is a classic American snack made by dipping a sausage (often a hot dog) into a thick cornmeal-based batter, then deep-frying it until golden and crisp. Originating in the U.S. in the early 20th century, corn dogs gained popularity at state fairs and amusement parks and have since become a nostalgic favorite nationwide.
The batter is typically made from corn flour (cornmeal) and all-purpose flour, giving the crust a distinct crunch and subtle sweetness. Skewered on a stick, corn dogs are fun to eat and easy to serve—just add your favorite dipping sauce and you're set!
Pro Tips for the Best Corn Dogs
- Use cold milk and egg for a thicker batter consistency.
- Pour the batter into a tall glass for easy dipping.
- Dust the sausages with flour before dipping—they’ll grip the batter better.
- Fry at 350°F (175°C) for even cooking and golden color.
- Use neutral oil like vegetable or canola for frying.
Frequently Asked Questions
Can I use hot dogs instead of sausages?
Yes! Classic American corn dogs typically use hot dogs, but sausages work just as well (or even better for a meatier bite).
What’s the best oil for frying corn dogs?
Use a high smoke point oil such as canola, vegetable, or peanut oil.
How do I know the oil is hot enough?
Use a thermometer to reach 350°F (175°C), or dip a wooden skewer in the oil—if it bubbles steadily, the oil is ready.
Can I make these in an air fryer?
Air fryers won’t give the same crispy coating as deep frying, but you can try cooking pre-fried or par-fried versions for reheating.
How do I keep the batter from dripping off?
Make sure to coat the sausages in flour first, and let excess batter drip off briefly before frying.
How to Store Corn Dogs
Let any leftover corn dogs cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to bring back the crispiness.
How to Freeze Corn Dogs
To freeze, place cooked and cooled corn dogs in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven or air fryer until hot and crispy.
Ingredients
How to Make Homemade Corn Dogs
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Mix the dry ingredients: In a bowl, whisk together corn flour, all-purpose flour, baking soda, salt, and paprika.
Mix the dry ingredients: In a bowl, whisk together corn flour, all-purpose flour, baking soda, salt, and paprika.
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Add the wet ingredients: Pour in the milk and add the egg. Whisk until smooth and lump-free.
Add the wet ingredients: Pour in the milk and add the egg. Whisk until smooth and lump-free.
Transfer the batter to a tall, narrow container (like a drinking glass) for easy dipping.
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Transfer the batter to a tall, narrow container (like a drinking glass) for easy dipping.
Cut the sausages in half and insert each piece onto a wooden skewer.
Lightly coat each sausage in all-purpose flour to help the batter stick.
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Cut the sausages in half and insert each piece onto a wooden skewer.
Dip each floured sausage into the batter, turning to coat fully.
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Lightly coat each sausage in all-purpose flour to help the batter stick.
Fry immediately in hot oil (350°F/175°C) until golden brown.
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Dip each floured sausage into the batter, turning to coat fully.
Remove from oil and drain on paper towels. Serve hot with ketchup, mustard, or your favorite dipping sauce.
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