I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.

Corn Dogs

yellow cornmeal

all-purpose flour

salt

black pepper

white sugar

baking powder

milk

vegetable oil

(16 ounce) packages beef frankfurters

wooden skewers

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.


Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.


Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.


As a former carney, I LOVE these!  The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs.  I have a couple of suggestions for achieving corn dog perfection:  1)  Dry the hot dogs with a paper towel before dipping them in the batter.  This way, you don't need to coat them with flour or anything before dipping.  2)  Make sure your batter is ICE COLD.  This will make it thicker and it will resist "melting" off into the oil before it firms up from frying.  3)  Use regular Farmer John hot dogs...not the all-beef kind (that's what the carnival food wagons all use!).  4) Omit the black pepper from this recipe.  It's not needed.

These are awesome. Since the hot dogs are smooth, you need to roll them in flour first. This will help keep the batter on. I poured the batter in a mason jar (quart size) and dipped the hot dogs in the jar.It's alot easier than rolling them around.   Thanks

Very yummy. I've found that putting the prepared batter in a drinking glass helps ease the process... it's the perfect size tool to batter a hot dog!

I loved that I could use good quality kosher hotdogs.  You don't always know the quality of meat that are in those at the fair!!  I precooked the hotdogs first in boiling water for 7 min.  I then let the mixture and the hotdogs rest for 10 min.  I coated them with corn starch and the mixture stuck very well.  Also, make sure your oil is the perfect temp.  365 degrees was perfect for me.  If it is too hot the outside will burn and the inside batter will be raw.  If it is not hot enough the  batter will slide off. I love these because they are crunchy on the outside.  Great recipe!!!!

Wonderful recipe!!!  Roll your hotdog in corn starch first.  It will prevent your batter from slidding off.

Quick and delicious! Make mini's by cutting the wieners first, and using the fry daddy. I may never buy frozen corn dogs again. THANKS

Tasted great! My husband was raving!!! Dry the dogs before coating and the batter sticks just fine. YUMMY!

I was really surprised when I found out that I had everything to make homemade corndogs on hand. I substituted honey for the sugar and skipped the black pepper and they turned out great. I made some fresh lemonade to go with it. Perfect!

OK so I broke down with the healthy eating-1 day/week won't hurt. Made these to keep the family from revolting against me. They are great-the recipe receives 4 stars b/c the tips to make them came from a reviewer-I followed Keri's tips (she worked at a carny she knows these things) cold batter, dry dogs and no pepper-perfect and I followed another reviewer and put the batter in a glass so it would be easy to coat the dogs-GREAT idea. I added a bit more milk b/c the batter thickened after it came out of the fridge. Will make again

used all beef frankfurters. the taste was okay. it wasn't crunchy though. maybe next time i will fry it longer and add some spices like cayenne pepper or red pepper flakes to the mix

See how to make delicious, crunchy corn dogs at home!

corn dogs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 16

Author : SUZZANNA

Ingredients

Instructions

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