The best corn dogs you can make right at home – tastes just like the state fair. Sure to be a family favorite!
There’s nothing better than a crisp golden-brown corn dog during these hot summer days served at the state fair.
Except, now you can make this right at home with the easiest homemade batter, served with all the ketchup and mustard your heart desires.
My favorite part is of course the halved hot dogs – making these guys the most perfect miniature size.
They make it just so darn easy to share and devour in seconds.
- 1 cup vegetable oil
- 12 hot dogs, halved
- ¼ cup cornstarch
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Kosher salt and freshly ground black pepper, to taste
- ½ cup milk
- 1 large egg
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Heat vegetable oil in a large Dutch oven or skillet over medium high heat.
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In a large bowl, combine hot dogs and cornstarch, tossing to coat.
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Thread hot dogs onto lollipop sticks; set aside.
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In a large bowl, combine flour, cornmeal, sugar and baking powder; season with salt and pepper, to taste.
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In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
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Working in batches, dredge hot dogs in the batter until completely covered. Add to the skillet, about 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
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Serve immediately.
