Deep fried hot dog batter

The Ultimate Corn Dog Batter Recipe

This is a simple, perfectly balanced deep fried hot dog batter recipe that creates a crispy, golden, and slightly sweet coating for your homemade corn dogs. It relies on the classic combination of cornmeal and flour, with leavening agents to ensure a light and fluffy texture once fried.³ The key to success is using a tall glass for dipping, which helps fully coat the hot dog.⁴ This versatile deep fried hot dog batter is ready in minutes, making it ideal for a fun, fast, and fresh snack that will transport you straight to the fairground.

Storage Options

• Prepared Batter: The raw deep fried hot dog batter can be covered and stored in the refrigerator for up to 1-2 days. It may thicken slightly upon chilling; if so, add a tablespoon of milk or buttermilk at a time until the desired consistency is achieved before using.
• Cooked Corn Dogs: Leftover corn dogs should be cooled completely, then stored in an airtight container in the refrigerator for 3-4 days.
• Reheating Cooked Corn Dogs: For best results, reheat in an air fryer at 350°F (175°C) for 3-5 minutes, or in a toaster oven until crispy. Microwaving is not recommended as it will make the batter soggy.

Summary

Equipment

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Tall drinking glass (pint glass works well)
• Deep fryer or a large, heavy-bottomed pot (like a Dutch oven)
• Deep-fry or candy thermometer
• Wooden skewers or popsicle sticks
• Tongs
• Paper towel-lined plate or cooling rack

Ingredients

• 1 cup yellow cornmeal (fine ground is preferred)⁵
• 1 cup all-purpose flour⁶
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• tsp black pepper (optional)
• tsp cayenne pepper or chili powder (optional, for a kick)
• 1 large egg, lightly beaten
• 1 cup milk or buttermilk
• 1-2 Tbsp all-purpose flour or cornstarch (for dusting hot dogs)⁷
• 8-10 hot dogs (pat them very dry)
• Vegetable, canola, or peanut oil for deep-frying⁸

Instructions

1. Prep Hot Dogs: Pat the hot dogs completely dry with paper towels.⁹ This is a crucial step for the deep fried hot dog batter to stick. Insert a wooden skewer or popsicle stick into each hot dog, leaving about 2-3 inches for a handle.
2. Make the Batter: In a large mixing bowl, whisk together the cornmeal, 1 cup of all-purpose flour, sugar, baking powder, salt, black pepper, and cayenne pepper/chili powder (if using).¹⁰
3. Combine Wet and Dry: In a separate small bowl, lightly beat the egg and whisk in the milk or buttermilk.¹¹ Pour the wet ingredients into the dry mixture.
4. Mix: Whisk until the deep fried hot dog batter is smooth and all the dry ingredients are incorporated. Do not overmix; a few small lumps are okay. Let the batter rest for about 5 minutes.
5. Heat Oil: Pour 2-3 inches of oil into your deep fryer or heavy pot.¹² Heat the oil to ¹³ to ¹⁴ (¹⁵ to ¹⁶).¹⁷ Use a thermometer to monitor the temperature.
6. Transfer Batter: Pour the prepared deep fried hot dog batter into a tall drinking glass. The glass should be deep enough to fully submerge a hot dog.
7. Dust Hot Dogs: Just before dipping, lightly dredge each hot dog in 1-2 tablespoons of flour or cornstarch.¹⁸ Shake off any excess. This helps the deep fried hot dog batter adhere.
8. Dip and Fry: Dip one hot dog into the batter, spinning it slowly to ensure it’s completely and evenly coated.¹⁹ Allow the excess batter to drip off. Carefully lower the battered hot dog into the hot oil, holding it at an angle for a few seconds to prevent it from sticking to the bottom.²⁰ Fry in batches of 2-3 for 3-5 minutes, turning occasionally, until golden brown and crispy.²¹
9. Drain and Serve: Remove the corn dogs from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil. Serve immediately with your favorite condiments.

Notes

• Consistency is Key: The ideal deep fried hot dog batter should be thick enough to cling to the hot dog without dripping excessively, similar to a thick pancake batter. If it seems too thin, whisk in an extra tablespoon of cornmeal. If it’s too thick, add a splash of milk.
• Buttermilk vs. Milk: Using buttermilk will yield a slightly tangier, more tender corn dog due to its acidity reacting with the baking powder. Regular milk works well, too.
• Oil Temperature: Maintaining the correct oil temperature (²² to ²³) is vital.²⁴ If the oil is too cool, the batter will be greasy. If it’s too hot, the outside will burn before the inside is cooked.²⁵

Tips for Success

• Pat Them Dry: As emphasized, dry hot dogs are the first step to a perfect stick for your deep fried hot dog batter.²⁶
• Use a Tall Glass: This is the best technique for getting a uniform, thick coating of deep fried hot dog batter on the entire hot dog.²⁷
• Don’t Crowd the Pot: Fry in small batches. Crowding the pot will drop the oil temperature, leading to soggy, greasy corn dogs.
• Rest the Batter: Allowing the deep fried hot dog batter to rest for 5 minutes lets the leavening agents activate and the cornmeal hydrate, resulting in a fluffier texture.²⁸

Additional Tips and Variations

• Spicy Batter: Add a pinch more cayenne pepper or a dash of hot sauce to the wet ingredients for a spicier kick in your deep fried hot dog batter.
• Honey Batter: For extra sweetness and a richer color, substitute 1-2 tablespoons of the sugar with honey in the wet ingredients.
• Mini Corn Dogs: Cut the hot dogs in half or thirds before skewering for party-sized mini corn dogs.²⁹
• Cheese Dogs: Slice a cheese stick and wrap it around the hot dog before dipping, or use a skewer with a hot dog and a piece of cheese for a cheesy variation.

Frequently Asked Questions (FAQ)

Q: Why does my deep fried hot dog batter keep sliding off?

A: This usually happens because the hot dog was not completely dry, or the batter is too thin. Ensure the hot dogs are thoroughly patted dry and consider lightly dusting them with flour or cornstarch before dipping. If the batter is too thin, whisk in a tablespoon of cornmeal or flour.

Q: Can I use regular flour instead of cornmeal?

A: This would result in a basic fried batter, not a corn dog. The cornmeal is essential for the texture, color, and signature slightly sweet flavor of traditional deep fried hot dog batter.

Q: Can I make this a gluten-free deep fried hot dog batter?

A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum, and use gluten-free cornmeal.

Conclusion

Creating a perfectly crispy, golden-brown coating is easy with this ultimate deep fried hot dog batter recipe. It’s the essential starting point for making irresistible homemade corn dogs that are guaranteed to be a hit. From the perfectly balanced sweetness to the satisfying crunch, mastering this deep fried hot dog batter means you’re just minutes away from enjoying a fun, nostalgic, and truly delicious treat right in your own kitchen!