Easy Homemade Corn Dogs Recipe

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 0.25 cup white sugar
• 4 teaspoons baking powder
• 0.25 teaspoon salt
• 0.13 teaspoon ground black pepper
• 1 cup cold whole milk
• 1 large egg
• 16 large hot dogs
• 2 cups vegetable oil for frying, or as needed
• 16 skewers skewers

Instructions

1. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and pepper. Gradually add milk and egg, stirring until a smooth batter forms. Cover the bowl and refrigerate until ready to use.
2. Bring a large pot of water to a rolling boil. Add the hot dogs and cook until they are heated through, approximately 7 minutes. Remove from water and drain on a plate lined with paper towels. Let them rest for 10 minutes to cool slightly.
3. Heat oil in a deep fryer or a large, deep saucepan to 350 degrees F (175 degrees C). Insert a skewer into one end of each hot dog. Pat the hot dogs dry with paper towels to ensure the batter adheres properly. Pour the chilled batter into a tall glass for easy dipping.
4. Dip one hot dog at a time into the batter, ensuring it is fully coated. Carefully transfer the battered hot dog to the hot oil. Repeat with as many hot dogs as can fit comfortably in the fryer without overcrowding the space.
5. Fry the corn dogs until they are golden brown and crispy, about 3 minutes per batch. Remove from the oil and drain on paper towels to remove any excess oil. Repeat the process with the remaining hot dogs until all are cooked.

Nutrition

• Calories: 660 kcal
• Fat Content: 57 g
• Fiber Content: 1 g
• Sodium Content: 327 mg
• Protein Content: 5 g
• Cholesterol Content: 26 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g