Homemade corn dog recipes almost never make me happy. There is some flavor missing or the batter isn’t right — I don’t know, it’s always something. I compare them in my head to the ones at the state fair and they never measure up. The frozen ones from the store are just ick.
So, this is simple and there no real trick to it other than the choice of hot dogs. This is going to make the biggest difference in how it comes out. Please, please do not use cheap ones in this and for the love of God don’t use turkey or chicken. What you want is an all beef hot dog that has a strong smoky flavor. I think that the Ballpark Franks Angus type are the best here but you may have a local brand that is better.
The perfect homemade corn dog has just the right amount of lightly sweetened batter. The batter should be sweetened with honey and should taste delicately of cornbread but not so much that it overpowers the hot dog. Back in the 70s there was a corn dog place here in the Dallas area that served what they called corn cheese — chunks of cheese that were battered and fried in the same way. When you bit into them the cheese was melty and gooey. I tried to do that but it didn’t work… so it’s still in the development process.
The easiest way to batter the corn dog is to ladle the batter in quart Mason jar and then dip the hot dog straight down into it and straight back up. It comes out perfectly. Plus, if you have some batter left you can just twist the top on the jar and pop it in the refrigerator for next time… oh, and there will be a next time.
Let the excess batter drip off and then slowly dip them into the hot oil while you hold the stick. Doing it this way allows the batter to cook on the outside so it doesn’t stick to your fryer basket. One the outside is firm (a couple of seconds) you can drop the rest of the corn dog in.
One other thing. A deep fryer is a must. It keeps the oil at the right temperature and makes things much easier. I use peanut oil because I think it works the best. If there are allergies then use any clean oil with a high smoke point.
You’ll need Popsicle sticks (available at craft stores) or wooden skewers. That’s about it. I did try freezing these and warming them back up in the oven and it worked just fine. I’d definitely suggest a vacuum sealer. I use mine all the time and it keeps frozen things fresh – making it easy to cook ahead and freeze.
Easy Homemade Corn Dog Recipe
I based this recipe on the one at 15 Spatulas.
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