You don’t need an industrial-size deep fryer to make state-fair-worthy corn dogs. All it takes is hot oil in a Dutch oven and a tall drinking glass. The latter is key to thoroughly coating each dog in the cornmeal batter without making a mess of your countertops. Use standard-size turkey, pork, or beef hot dogs. Longer sausages can be challenging to maneuver in the corn dog batter and fry pot, and thicker cuts may cook unevenly. For structural stability during and after frying, slide the wooden skewers about three quarters of the way into each hot dog.
If you enjoy smokier flavors, you can grill the dogs before dredging them. Either way, be sure to dry their surfaces first so the batter sticks.
Oil temperature is crucial for deep-frying, so use an instant-read thermometer to ensure it remains at 350°F. Fry in batches and avoid using tongs, as they can damage the cornbread coating. Instead, turn the dogs with a slotted spoon or spider. Allow the crispy-hot corn dogs to rest on paper-towel-lined plates just until cool enough to eat. Serve with mustard, ketchup (if that’s your thing), relish, and your other favorite condiments. A root beer float on the side is nonnegotiable.
Recipe information
Total Time
45 min
Yield
Makes 8 corn dogs
Ingredients
Preparation
Step 1
Heat 3" vegetable oil to 350°F in a deep 3-qt. heavy pot over medium-high heat.
Step 2
Put 3 Tbsp. all-purpose flour (23 g) on a plate and working one at a time, roll 8 hot dogs in flour to coat, shaking off excess. Insert a 6–8" skewer into each hot dog.
Step 3
Whisk ½ cup (63 g) all-purpose flour, 1½ cups yellow cornmeal, 1½ tsp. baking powder, 2 tsp. sugar, ½ tsp. baking soda, a pinch of cayenne pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine, about 30 seconds. Add 2 large eggs and 1¼ cups well-shaken buttermilk to dry ingredients and whisk until smooth. Transfer some of the batter to a tall glass, filling it almost to the top.
Step 4
One at a time, dip hot dogs into glass of batter to coat (adding more batter as necessary). Fry corn dogs in batches of 2–3, turning occasionally, until batter is cooked through and golden brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F. Repeat with remaining hot dogs.
Editor’s note: This recipe for corndogs was first printed in the September 2010 issue of ‘Gourmet.’ Head this way for more of our favorite recipes for Memorial Day →
Recipe notes
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