📝 About This Recipe
Transport your kitchen to the bustling boardwalks and vibrant state fairs with this quintessential American classic. Our recipe features a honey-kissed, buttermilk cornmeal batter that clings perfectly to premium beef frankfurters, creating a satisfying crunch that yields to a tender, savory center. What makes this version special is the delicate balance of sweetness and spice, ensuring every bite is a nostalgic trip to summertime bliss.
🥗 Ingredients
The Hot Dogs
- 8 pieces All-beef frankfurters (high quality, standard length)
- 8 pieces Wooden skewers (sturdy bamboo style)
- 1/4 cups Cornstarch (for dusting the hot dogs)
The Signature Batter
- 1 cups Yellow cornmeal (fine or medium grind)
- 1 cups All-purpose flour (sifted)
- 1/4 cups Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoons Kosher salt
- 1/4 teaspoons Black pepper (freshly cracked)
- 1/8 teaspoons Cayenne pepper (optional, for a subtle kick)
- 1 cups Buttermilk (cold)
- 1 large Egg (beaten)
- 2 tablespoons Honey (clover or wildflower)
- 1 tablespoons Vegetable oil (melted butter can be substituted)
Frying and Serving
- 2 quarts Neutral oil (Canola, Peanut, or Vegetable oil for deep frying)
- 1/4 cups Yellow mustard (for dipping)
- 1/4 cups Tomato Ketchup (for dipping)
👨🍳 Instructions
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1
Thoroughly pat the frankfurters dry with paper towels. This is the most critical step to ensure the batter doesn't slip off during frying.
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2
Insert a wooden skewer into the end of each hot dog, pushing it through about two-thirds of the way. Ensure it is centered so the corn dog is balanced.
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3
Lightly dust each skewered hot dog with cornstarch, tapping off any excess. This creates a 'primer' for the batter to grip onto.
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4
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, pepper, and cayenne until well combined.
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5
In a separate measuring jug, whisk the buttermilk, egg, honey, and 1 tablespoon of oil together until smooth.
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6
Pour the wet ingredients into the dry ingredients. Whisk until just combined; a few small lumps are fine, but the batter should be thick and viscous.
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7
Pour the batter into a tall, narrow drinking glass. This makes it much easier to coat the hot dogs evenly in one smooth motion.
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8
Fill a large pot or deep fryer with oil (at least 4 inches deep) and heat to exactly 350°F (175°C). Use a candy or oil thermometer for accuracy.
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9
Holding a skewer, dip one hot dog vertically into the glass of batter, swirling it slightly to ensure total coverage up to the base of the stick.
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10
Lift the hot dog out slowly, allowing the excess batter to drip off for a second. Immediately and gently lower it into the hot oil.
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11
Fry 2-3 corn dogs at a time, being careful not to crowd the pot. Use tongs to roll them occasionally so they brown evenly on all sides.
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12
Fry for 3-5 minutes until the crust is a deep golden brown and the center is heated through.
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13
Remove with tongs and drain on a wire cooling rack set over paper towels. This keeps the bottom from getting soggy.
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14
Allow to cool for 2-3 minutes before serving. The internal temperature of the hot dog will be very high!
💡 Chef's Tips
Always use a tall glass for dipping to get that perfectly smooth, professional look. If the batter is too thin and slides off, whisk in an extra tablespoon of flour; if too thick, a splash of buttermilk. Maintain your oil temperature at 350°F; if it drops too low, the corn dogs will be greasy; if too high, the outside burns before the inside cooks. For a 'Cheesy Corn Dog,' wrap a slice of American cheese around the hot dog before skewering and freezing for 10 minutes prior to dipping. Avoid using 'fat-free' buttermilk, as the fat content is necessary for the batter's rich texture.
🍽️ Serving Suggestions
Serve alongside a pile of crispy, salted French fries or tater tots. A side of creamy coleslaw provides a cold, crunchy contrast to the warm corn dog. Offer a variety of dipping sauces beyond ketchup, such as spicy honey mustard or chipotle mayo. Pair with a cold glass of fresh lemonade or a root beer float for the full fairground experience. For a backyard party, serve in red-and-white checkered paper baskets with plenty of napkins.