Dad's Homemade Corn Dogs

Recipe View Prepare your ingredients and equipment. (5 minutes)

Recipe View In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and ground black pepper until well combined. (2 minutes)

Recipe View Gradually whisk in the cold whole milk and large egg until you achieve a smooth batter, free of any lumps. (3 minutes)

Recipe View Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the batter to adhere better to the hot dogs. (30 minutes - 2 hours)

Recipe View While the batter chills, bring a large pot of water to a rolling boil. Gently place the hot dogs into the boiling water and cook until heated through, approximately 5-7 minutes. (10 minutes)

Recipe View Remove the cooked hot dogs from the boiling water and transfer them to a plate lined with paper towels to drain excess moisture. Allow them to cool slightly before proceeding, about 10 minutes. (10 minutes)

Recipe View Heat the vegetable oil in a deep-fryer or a large, heavy-bottomed saucepan to 350°F (175°C). Use a thermometer to ensure accurate temperature control. (5 minutes)

Recipe View While the oil heats, insert a wooden skewer into one end of each hot dog, pushing it about halfway through. Pat the hot dogs dry with paper towels to ensure the batter adheres properly. (5 minutes)

Recipe View Pour the chilled batter into a tall, narrow drinking glass or jar. This will make it easier to fully submerge and coat the hot dogs. (2 minutes)

Recipe View One at a time, dip a skewered hot dog into the batter, swirling to ensure it is completely and evenly coated. Lift the hot dog out of the batter, allowing any excess to drip back into the glass. (1 minute per corn dog)

Recipe View Carefully lower the battered hot dog into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides. Be careful not to overcrowd the fryer; fry in batches of 2-3 corn dogs at a time to maintain the oil temperature. (3 minutes per batch)

Recipe View Remove the fried corn dogs from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. (1 minute per batch)

Recipe View Repeat the dipping and frying process with the remaining hot dogs. (Varies)

Recipe View Serve immediately and enjoy your delicious homemade corn dogs! Serve with your favorite condiments such as ketchup, mustard, and relish.