Fry up these golden-brown Corn Dogs for a sweet and savory lunch.
When I was growing up, our neighboring town hosted a carnival every spring. For three days straight, they had a field full of colorful tents, rickety rides, and some of the most classic carnival foods out there. As soon as we arrived, the mingling scents of cinnamon sugar funnel cakes and buttery popcorn greeted us on a warm breeze. A whole town’s worth of people buzzed around the field like bees, finding their favorite games and treats to indulge in.
While my brothers usually went straight for the cotton candy, I typically favored savory snacks. To my mom, I said, “What could be better than a hot dog on a stick battered in sweet dough? It tastes like juicy meat wrapped in cornbread!” So, she got me two corn dogs with a side of zesty mustard. With each bite, I’d get a little more mustard on my mouth, until it dribbled down my chin and I looked like one of the clowns.
Now that I’m older, it’s funny to remember how I saw corn dogs as some kind of mythical food that I could only get once in a blue moon. For me, it was a special treat that marked the celebration of shifting seasons and anticipation for the summer ahead. Today, I get to bask in nostalgia while crafting corn dogs in the comfort of my own kitchen. And they taste even better freshly made with love.
The mysterious, widespread fame of corn dogs
The origin of corn dogs is hotly debated. Supposedly, at a Labor Day event in 1939, the founders of Pronto Pup Co. created corn dogs as a last-minute replacement for their hot dogs—the buns of which had been ruined by rain. Throughout the 1940s, corn dogs started popping up all over the United States, such as at the Texas State Fair in 1942. Many claim to have crafted the original, but it’s hard to pinpoint who the true inventor is.
Regardless of who truly came up with it, the corn dog has since gone global, with tasty variations as far as Australia and Japan. Japan’s “American dog” version is especially intriguing because it’s often made with a fish sausage instead of a pork one. How amazing that this American dish could become so different around the world!
How do I store leftovers?
While corn dogs are best enjoyed fresh, you can store leftovers in an airtight container. Refrigerate them for 2-3 days, or transfer them to a freezer-safe bag and freeze for 2 months. Easily reheat by placing them on a baking sheet in a 350°F oven. If frozen, bake them for 15-20 minutes. If refrigerated, bake for 10-15 minutes.
Similar recipes to try
For carnivals, festivals, and more, the US has produced all kinds of tantalizing fried foods, so feel free to try them all. Take Hush Puppies, for instance. They have a subtly sweet cornmeal batter just like corn dogs do, but without any meat. Plus, they also go great with a wide array of dipping sauces. And if you’d like even more buttery sweetness with a fluffy texture, try Corn Nuggets.
On the other hand, if you’re craving something ooey-gooey and crisp on the outside, then craft some Fried Cheese. Last but not least—if you and your loved ones want a tangy surprise, try Air-Fryer Fried Pickles, which have been a classic snack at Southern festivals for generations.
Corn Dogs Recipe
Ingredients
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 3/4 teaspoons baking powder
- 1 large egg lightly beaten
- 3/4 cup buttermilk
- 1 tablespoon honey
- 2 teaspoons vegetable oil
- 12 hot dogs
- 12 wooden skewers
- Vegetable oil for frying
- Preferred condiments for serving, such as ketchup or mustard
Instructions
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In a bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, salt, and baking powder.
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Add the lightly beaten egg, buttermilk, honey, and vegetable oil to the dry ingredients. Stir until just combined, and let the batter rest for 10 minutes.
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Pat the hot dogs dry with a paper towel and insert a wooden skewer into each one. Pour the batter into a tall cup.
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Heat enough vegetable oil in a deep pot to 350°F. Dip each hot dog into the batter, allowing any excess to drip off, then carefully lower them into the hot oil.
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Fry in small batches for 2-4 minutes or until the coating is golden brown. Remove and drain on paper towels before serving with your favorite condiments.
Nutrition
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