📝 About This Recipe
Bring the magic of the boardwalk home with these quintessential hand-dipped corn dogs, featuring a perfectly balanced sweet and savory profile. The secret lies in a thick, honey-kissed buttermilk batter that clings to the frankfurters and puffs into a crisp, golden-brown cloud once it hits the hot oil. This nostalgic finger food captures the essence of childhood summers, offering a satisfying crunch that yields to a juicy, savory center.
🥗 Ingredients
The Batter
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1 cup All-Purpose Flour (plus extra for dusting the franks)
- 1/4 cup Granulated Sugar
- 4 teaspoons Baking Powder (ensure it is fresh for maximum lift)
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon Black Pepper (finely ground)
- 1 cup Buttermilk (cold)
- 1 Large Egg (beaten)
- 2 tablespoons Honey (clover or wildflower)
- 1 tablespoon Vegetable Oil (for the batter consistency)
The Main Event
- 8 pieces Beef Frankfurters (high-quality bun-length franks)
- 8 pieces Wooden Skewers (sturdy sticks or thick bamboo skewers)
- 2 quarts Neutral Frying Oil (Canola, Peanut, or Vegetable oil)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the cornmeal, 1 cup of flour, sugar, baking powder, salt, and black pepper until perfectly combined.
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2
In a separate measuring jug, whisk the cold buttermilk, egg, honey, and 1 tablespoon of vegetable oil until the honey is fully dissolved.
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3
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined; the batter should be very thick—thicker than pancake batter.
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4
Pour the batter into a tall, narrow drinking glass. This is the chef's secret to getting an even, smooth coating on the entire length of the hot dog.
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5
Fill a heavy-bottomed pot or a deep fryer with about 3-4 inches of oil. Heat the oil to exactly 350°F (175°C) using a candy or oil thermometer.
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6
While the oil heats, remove the frankfurters from their package and pat them completely dry with paper towels. Moisture is the enemy of a sticking batter!
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7
Insert a wooden skewer into the end of each frankfurter, pushing it about two-thirds of the way through to ensure it's secure.
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8
Lightly dust each frankfurter with a thin coating of dry flour, shaking off any excess. This acts as a 'primer' for the batter to grip.
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9
Holding a skewer, dip one frankfurter straight down into the glass of batter. Swirl it slightly to ensure total coverage up to the base of the stick.
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10
Pull the corn dog straight up and let the excess batter drip off for a second. Slowly lower it into the hot oil, holding it for 2-3 seconds before releasing to prevent it from sticking to the bottom.
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11
Fry 2-3 corn dogs at a time for 3-4 minutes, turning them occasionally with tongs until they are a deep, uniform golden brown.
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12
Remove the corn dogs with tongs and drain them on a wire rack set over a paper towel-lined baking sheet to keep the crust crisp.
💡 Chef's Tips
Always use a thermometer; if the oil is too cool, the batter will be greasy, and if it's too hot, the outside will burn before the frank is hot. Make sure the batter is cold when you dip; if it gets too warm, place the glass in the fridge for 10 minutes. If the batter isn't sticking, add a tablespoon more flour to thicken it. For a spicy kick, add a half teaspoon of cayenne pepper or chopped jalapeños to the batter. Use high-quality beef franks with a 'snap' for the best texture contrast.
🍽️ Serving Suggestions
Classic yellow mustard and sweet tomato ketchup for dipping. A side of creamy coleslaw to provide a cold, crunchy contrast. Sweet potato fries or traditional crinkle-cut fries. Fresh lemonade or a cold root beer to complete the fairground experience. Pickle spears on the side to cut through the richness of the fried batter.