Deep Fried Corn Dogs Recipe

Name: Deep Fried Corn Dogs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal (yellow); 1 tablespoon sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1 1/2 teaspoons chili powder; 2 large eggs; 1 cup milk; 1/4 cup vegetable oil; 3 to 4 cups oil (or shortening for deep frying); 1 pound hot dogs (about 10, or use 1 pound of cocktail hot dogs)

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6 to 8 servings

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These corn dogs are wrapped in cornmeal batter and deep fried. Use standard-sized hot dogs, cocktail wieners, or Lit'l Smokies smoked sausages for this recipe.

It's unclear when the very first corn dog was created, but there was a patent granted on a deep-frying appliance for dipping, cooking and holding wieners and other foods. there is also mention of a Krusty Korn Dog Baker in a 1929 restaurant and hotel supply catalog.

Neil and Carl Fletcher of Dallas, Texas, sold "Fletcher's Original State Fair Corny Dog" from a stand at the State Fair of Texas. According to a 1983 New York Times article, the brothers had heard of a someone using a mold to put actual cornbread around a wiener, but it was a slow process, taking 20 minutes to cook. That's when they worked on and perfected a cornmeal batter. Their creation took about 60 tries to get it "right," and they made many improvements over the course of 12 years.

According to Mr. Fletcher, the "secret" batter is made with cornmeal, flour, leavening agents, ice water, salt, sugar, and six other ingredients.

Our version is made with equal parts cornmeal and flour, some sugar, eggs, milk, and seasonings.

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1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons chili powder
2 large eggs
1 cup milk
1/4 cup vegetable oil
3 to 4 cups oil or shortening, for deep-frying
1 pound hot dogs, or use cocktail hot dogs

Gather the ingredients.

The Spruce / Abbey Littlejohn
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and chili powder; whisk or stir dry mixture to blend thoroughly.

The Spruce / Abbey Littlejohn
In another bowl, beat eggs with milk and 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and continue whisking until batter is smooth.

The Spruce / Abbey Littlejohn
Heat vegetable oil in deep fryer to 360 F. Or fill a deep, heavy saucepan about half full with vegetable oil and attach a deep-frying thermometer to side of pan to gauge temperature.

The Spruce / Abbey Littlejohn
Insert a wooden skewer or popsicle stick into each hot dog to make a "handle" for hot dogs.

The Spruce / Abbey Littlejohn
Holding stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly.

The Spruce / Abbey Littlejohn
Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown.

The Spruce / Abbey Littlejohn
Drain on paper towels or heavy brown paper.

The Spruce / Abbey Littlejohn

Nutrition Facts (per serving)
562	Calories
45g	Fat
29g	Carbs
12g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	562
% Daily Value*
Total Fat 45g	57%
Saturated Fat 9g	46%
Cholesterol 82mg	27%
Sodium 875mg	38%
Total Carbohydrate 29g	11%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 12g
Vitamin C 0mg	0%
Calcium 156mg	12%
Iron 2mg	14%
Potassium 274mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.