This corn dog batter recipe is fantastic for anyone who is looking for a great recipe to recreate those classic corn dogs that you get at a show, festival or fair.
This batter will cook to be a lovely golden color and have that awesome crunch we all expect with a good corn dog. As with any corn dog, it’s best with a good dousing of ketchup and mustard.
To recreate the famous fair corn dog right at home simply follow this super easy recipe. It’s pretty straightforward and the result is absolutely delicious.
Even though I have instructions on how to shallow fry, I do still highly recommend that you deep fry them for the best result. If you shallow fry, you may have issues with the batter not staying on as well as you probably would like.
I made use of some wooden skewers for these corn dogs but something like popsicle sticks will work pretty well as well.
Personally, I would make this batter fresh every time I need it. Even after one day, the batter will start to lose quality, so make it fresh if you want the best quality.
Will you prefer to watch a video on how to this amazing homemade corn dog recipe? then be sure to check out the video I have prepared below. Also, you can pick all our recipes in our cookbook bundle that contains a ton of easy recipes.
Corn Dog Batter Recipe
- 8 hot dogs
- 1 cup flour
- 1 tsp. salt
- 1 cup cornmeal
- 4 Tbsp. sugar
- 2 tsp. baking powder
- 2 eggs
- 1 cup milk
- Oil for cooking
- Wooden skewers
- Mix together the dry ingredients.
- Add the eggs, milk and mix until there is little to no lumps left.
- Pour the mix into a tall glass for easy coating.
- If deep frying, start preheating the oil to 175°C (350°F)
- Insert a skewer into each of the hot dogs.
- Coat the hot dogs in the batter mix one by one then add to either a deep fryer or shallow pan.
To Deep Fry:
- Deep fry at 175°C (350°F) oil. Cook for about 5 minutes, turning them if required.
- Once they are completely golden brown remove and drain on some paper towel.
To Shallow Fry:
- Heat the frypan until it is nice and hot.
- Place the hot dogs into the pan and cook for about 1-2 minutes on each side or until golden brown.
- Once they are completely golden brown, remove from the oil and drain on some paper towel.
- You can make mini-corn dogs that are great for parties or platters. To do this just cut the hot dogs into thirds or quarters and use toothpicks instead of the skewers.
- A great way to easily coat the hot dogs is to fill a drinking glass with the batter and then merely dip the hot dogs into the glass.
- If you scale down the recipe, you may need to use a half an egg, so make sure you use half an egg and not put a full one into the mixture. Otherwise, your mix will be runny and very hard to use.
- You can adjust this corn dog batter recipe to make it more to your liking. Adding mustard powder and other spice and herbs can significantly change the overall taste of the corn dog hot dog.
- If you plan on baking these in the oven, you should make note that these will not come out as well as the batter may slide off of the dog.
If you're interested in the nutritional information for this tasty festival treat then you can find it right below.
Alternatively, if you would rather not look, then you can just keep on scrolling. I should note that this information is only an estimate so keep this in mind.
If you love using hot dogs in recipes, then something like the crunchy pigs in a blanket recipe might also interest you. Much like this recipe, it features hot dogs, but they’re instead wrapped up in puff pastry then baked.
Another dish that you should try if you love deep fried food is the fried camembert. It’s delicious gooey cheesy coated with breadcrumbs, I absolutely love it and highly recommend it.
If you have any questions, variations or anything else about this corn dog batter recipe, then please feel free to drop a comment below.