Crispy Corn Dogs with a Thick Cornmeal Batter

Name: Crispy Corn Dogs with a Thick Cornmeal Batter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 corn dogs
Cuisine: American
Ingredients: 8 whole fully cooked hot dogs; 8 whole wooden skewers; 120 g fine yellow cornmeal; 120 g all-purpose flour; 1 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp fine salt; 1/4 tsp black pepper; 1 whole large egg; 240 ml milk; 1 l neutral oil, for frying

Crisp cornmeal batter around hot dogs, fried until golden.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes 8 corn dogs

Jump to Recipe

These corn dogs coat cooked hot dogs in a thick cornmeal batter and fry them until crisp and golden. Dry the hot dogs thoroughly so the batter clings, and pour the batter into a tall glass to make dipping easier. Maintain the oil near 175°C (350°F), frying only a few at a time. Let them drain briefly and serve while the coating is crisp. Pat hot dogs completely dry. Insert a skewer into each and set aside. Whisk cornmeal, flour, sugar, baking powder, salt and pepper. In another bowl whisk egg and milk, then combine with dry ingredients to make a thick batter. Pour into a tall glass. Heat oil in a deep heavy pot to 175°C (350°F). Do not fill the pot more than halfway.

Crispy Corn Dogs with a Thick Cornmeal Batter

How to tell when it is ready

Drain on a rack or paper towels. Let cool briefly and serve with mustard or ketchup.

Tips

Pat hot dogs completely dry.
Whisk cornmeal, flour, sugar, baking powder, salt and pepper.
Heat oil in a deep heavy pot to 175°C (350°F).
Dip each hot dog to coat, let excess drip off and lower carefully into oil.

Troubleshooting

If batter slides off, dry the hot dogs better and dust lightly with flour.
If coating browns too fast, lower oil temperature.

Substitutions

Use gluten-free flour blend and check the cornmeal is gluten-free.
Use vegetarian hot dogs.

Variations

Add smoked paprika to the batter.
Wrap each hot dog with a thin cheese slice before dipping.

Serving suggestions

Serve with mustard.
Offer ketchup and relish.
Add coleslaw.
Serve with potato wedges.

Make ahead

Prepare components ahead and store safely. Best served immediately. Refrigerate leftovers within 2 hours for up to 3 days; reheat in an oven until hot.

Storage

Best served immediately. Refrigerate leftovers within 2 hours for up to 3 days; reheat in an oven until hot.

Food safety

Use fully cooked hot dogs, handle hot oil with care and keep skewers away from children.

Frequently asked questions

Can I make corn dogs ahead?

Fry them ahead and refrigerate. Reheat in a hot oven or air fryer until hot and crisp.

How should I store corn dogs?

Best served immediately. Refrigerate leftovers within 2 hours for up to 3 days; reheat in an oven until hot.

Serve with mustard. Best served immediately. Refrigerate leftovers within 2 hours for up to 3 days; reheat in an oven until hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Crispy Corn Dogs with a Thick Cornmeal Batter