These Easy Homemade Corn dogs when made properly have a crispy crust and a tender inside. They are a lovely breakfast on a stick, think cornbread and hotdogs.

It is usually sold as street food or at fairs, but you don’t have to go to the carnival or buy it off the street to enjoy corn dogs. This DIY version, easy homemade corn dogs will stand up to any state fair corndog and is better than the pre-made frozen corn dog. I don’t like hot dogs but with this delicious batter coating it, I will always give it a try.

They are an interesting way to remove the monotony of serving hot dogs just cooked and placed in a bun. Easy homemade Corn dogs are excellent for barbecues, kids’ parties, cocktails (corn pops) etc.

The batter should be ice cold, this way you will get a very thick coating that won’t slide off once it hits the oil. Also, follow the dipping process in the directions below for a thick even coating.

You can replace the sugar with honey for a richer flavour. Any type of hot dog (weiners) will be fine, beef, chicken or turkey, regular sausage. If using uncooked meat, cook and cool it then wipe and dust it before coating and frying.

Make your Easy homemade Corn dogs full size or cut your hotdogs in halves or thirds for mini cocktail corn dogs (corn pops) and micro corn dogs, skewer with toothpicks.

Use any wooden skewers available even the ones used for making suya, just cut to the correct length.

To make Easy Homemade Corn dogs

1/4 cup yellow or white cornmeal
1 cup flour
1/2 tablespoon salt
3 tablespoons sugar
1 1/2 teaspoons baking powder
2 tablespoons powdered milk
1 teaspoon chilli powder
1 cup water
8 Hotdogs
vegetable oil for deep frying

In a bowl, mix together cornmeal, flour, salt, sugar, baking powder, powdered milk and chilli powder.

Add water and stir to mix well. Do not overmix, the batter should be stretchy from mixing.

Pour batter into a tall cup and place in the fridge.

Insert the skewers into the hot dogs making sure they pass as close to the centre as possible. The skewers shouldn’t pierce through the hot dog.

Dry hot dogs with paper towels and dust lightly with cornflour.

Place a deep pan over medium heat or use a deep fryer.

Add the vegetable oil.

Take out the cup of batter from the fridge.

Dip your skewered hot dog into the batter, roll it around then bring it up gradually as you push up and down, pull out sharply.

Put the battered hot dog into the hot oil, holding the tip of the skewer a few seconds before letting go.

Repeat for all the corn dogs but do not overcrowd the oil.

Fry until golden brown.

Place on paper towels.

Serve with some spicy ketchup, mayonnaise, sriracha sauce, mustard, relish, salsa, a side of coleslaw a drink of choice. Try my Easy homemade lemonade or Zobo drink.

If there is any batter remaining, you can fry it up as fritters, delicious.

Note

I don’t use eggs in my corn dog batter. It makes it too tender like a pancake.
Be careful when adding water, start with 1/2 cup, then gradually add as much of the other half cup of water as needed. If you add too much water, the batter will not stick properly, if you add too little water, the batter will crack when fried.
The skewer should get close enough to the tip of the hot dog without piercing it to help hold its weight properly.

If you enjoyed my Easy homemade corn dogs, you will also enjoy my Funnel Cake, Coxinha, Brazilian Chicken Fritters, Nigerian sausage rolls and Pizza Muffin, Pizza cup.