corn dog

French&rsquo;s&reg; Classic Yellow Mustard is the key to this sweet and tangy sauce. Serve it as a dipping sauce for corn dogs or a tasty topper for hot dogs and burgers.

Sweet Mustard Dipping Sauce

Classic Yellow Mustard

brown sugar

mayonnaise

garlic powder

This homemade Corn Dog Recipe has the best honey batter. They are fried to perfection with a crisp exterior and a soft cornbread inside that keeps the sausage juicy.

Homemade Corn Dogs Recipe

hot dogs (we used turkey hot dogs)

Peanut oil (canola oil, or vegetable oil

Ketchup and mustard

yellow corn meal

all-purpose flour

sugar

Tbsp baking powder

tsp salt

buttermilk

olive oil oil

Tbsp honey

Pour 2-3” of oil in a large pot or dutch oven and heat to 350˚F over medium heat.

Pat dry with paper towels. Insert sticks into hot dogs.

Whisk together dry ingredients (corn meal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey). Combine wet and dry ingredients and whisk to combine.

Pour batter into a drinking glass almost to the top and dip hot dogs. Put corndog straight down into batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.

Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop into oil (this keeps them from sticking to the bottom of the pot).

Fry 3 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.

https://www.youtube.com/watch?v=TKlI82_qhcU

Honey-battered Corn Dogs are a real treat. See how easy it is to make homemade corn dogs from scratch. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CORN DOG INGREDIENTS:
►12 hot dogs (we used turkey hot dogs)
►12 sticks

►1 1/2 cups fine yellow cornmeal 
►1 1/4 cups all-purpose flour
►1/4 cup granulated sugar
►1 Tbsp baking powder
►1/4 tsp salt

►1 3/4 cups buttermilk
►1 large egg
►1 Tbsp olive oil or vegetable oil
►1 Tbsp honey

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/corn-dogs-recipe/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:22 Prepping hot dogs
0:48 How to make corn dog batter
1:13 Mixing wet ingredients
1:44 Combining dry and wet ingredients
2:02 Tip for easy dipping
2:23 How to fry corn dogs
3:05 Best frying technique
3:40 Making mini corn dogs
4:12 Taste test
5:16 Describing corn dogs
6:09 Making corn dogs ahead tips
6:21 Sampling mini corn dogs

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How To Make CORN DOGS | Honey Corn Dog Recipe

&nbsp;These Hand Dipped Corn Dogs are covered with a thick cornbread coating and fried to golden brown perfection. It’s just like they make them on Main Street at Disneyland’s Little Red Wagon.

Disneyland Hand Dipped Corn Dogs

Vegetable oil (for frying)

corn meal

baking powder

salt

butter (melted)

hot dogs

Popsicle

In a large pot, heat vegetable oil to 350 degrees Fahrenheit.&nbsp;

In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to beat in the egg, milk, and melted butter.

Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.

Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.

Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.

Pronto Pups have been winning the corn dog race for generations.  The light and fluffy batter surround the perfectly cooked hot dog with a slight sweetness and a light crisp.  No one can resist this amazing flavor combination!

Pronto Pup

yellow cornmeal

dry mustard

shortening

egg, (beaten)

milk

craft sticks

canola oil, (for frying)

ketchup, (optional)

mustard, (optional)

In a medium bowl, combine flour, cornmeal, sugar, baking powder, dry mustard, and salt.

In a medium bowl, combine flour, cornmeal, sugar, baking powder, dry mustard, and salt.  Mix well.

Add shortening and cut into the mixture with a fork until mixture is a fine crumble.

Add the shortening and cut it into the mixture using fork until the mixture becomes a fine crumble.

In a small bowl, mix together egg and milk. Pour this mixture into flour mixture and stir to get a thick batter.

In a small bowl, mix together egg and milk.  Pour this mixture into the flour mixture.  Stir until smooth (batter will be thick).

Pour oil into deep, heavy skillet and heat to 365°F.

Pour enough oil into a deep heavy skillet to cover the hot dogs completely.  Heat the oil to 365°F.

Insert a wooden stick in one end of each hot dog. Dip hot dog into batter, followed by the hot oil. Cook for about 7 minutes.

Insert a wooden stick in one end of each hot dog. Dip the hot dog into the batter to coat. Place the hot dogs into the hot oil 1 or 2 at a time.  Cook the hot dogs in the oil for 7-10 minutes, turning occasionally.  The hot dogs are done with the batter is a dark golden brown color.

Remove pronto pup from the oil and place on a paper towel.

Remove the pronto pup from the oil and set on a paper towel to catch any excess oil.

Serve hot, topped with ketchup and/or mustard.

Serve immediately topped with ketchup and/or mustard.

Air Fryer Corn Dogs is the best way to enjoy these fair favorites at home. Perfectly crispy tender outside and juicy on the inside!

Air Fryer Corn Dogs

corndogs

olive oil spray

Spray bottom of the air fryer basket with olive oil spray.  Place the corn dogs in the basket.

Cook at 360 degrees for 8-10 minutes.

Korean Corn Dog- 감자핫도그 (Gamja Hotdog)

sausage links (or hot dogs, rice cake, fish cake)

cheese

potato

tbsp corn starch (or ap flour)

panko bread crumbs

all purpose flour

+ 2 tbsp warm water

active dry yeast

tbsp sugar

ketchup

mustard

Dice a potato into small cubes, then let it soak in very HOT water for 1 hour.Note: the potatoes need to be small enough that they will cook through when fried for about 5 minutes.

Add sugar and yeast to warm water and let it sit for a few minutes, or until the yeast has dissolved and becomes slightly foamy. Mix together then add salt and flour. Mix thoroughly until it the batter is smooth, then cover with a towel let it sit for about an hour.

Make the batter:

Skewer the sausage or hot dogs on wooden chopsticks, then wrap the cheese around and press firmly so the cheese holds its shape. I&#39;m using two slices of of cheese per skewer because I like using thicker sausage links. Tip: Some readers have expressed that the hotdogs and/or cheese will not stay in place while getting the batter on. I recommend using wooden chopsticks for this reason, and also firmly pressing the cheese slices around the hotdog so it sticks better. Lay them next to each other just like the photo to hold it in place while you&#39;re waiting for the batter to rise and potatoes to soften.

Rinse the potatoes then dry them with paper towels.

Add 1 tbsp corn starch + a pinch of salt to the potatoes and toss until well coated. Spread potatoes and panko bread crumbs on a plate or baking sheet.

After 1 hour, the batter should double in size and is ready to use

Dip the skewers into the batter using a twisting motion to wrap around the skewer. You may need to use your fingers to spread it more evenly. Note: You don&#39;t want the batter to be too thick or thin. You need enough for the potatoes to stick, but you also don&#39;t want too much breading.

Working quickly and one at a time, roll the battered skewer into the potatoes, then roll into the panko bread crumbs. You will need to use your hands to firmly press everything together. Make sure you add plenty of panko, or the cheese will ooze out too much. Press firmly until you get the right shape.

Carefully drop the corn dog into oil at 350 degrees Fahrenheit and fry for about 5 minutes.

Remove from oil when it is golden brown and rest on a cooling rack.

Add your choice of condiments- I like sugar, ketchup, and mustard :)

Korean corn dogs made with hot dog, mozzarella cheese sticks, and ramen noodle. This is the crunchiest way to eat a Korean corn dog. Other coating options available such as diced potatoes (nstead of ramen noodle), or just plain batter with no additional topping. Your choice, your way!

Korean Corn Dog - Extra Crunchy

dogs,

mozzarella sticks,

milk of choice, room temperature

instant yeast

noodle,

In a large bowl combine the milk, sugar, and yeast. Stir gently. Let sit for 5 minutes.

Add the rest of the batter ingredients, cover lightly and let sit at room temperature until the mixture doubles in size (around 1 hour)

Once proofed, transfer into a tall glass or any tall container to dip your dogs completely in.

PREPARING THE BATTER

Crush the uncooked ramen and spread out on large shallow plate or baking tray. Sprinkle the ramen seasoning on top if desired.

PREP THE TOPPING

Add oil to a deep frying pan with vegetable oil. Using kitchen thermometer, heat oil until temperature reads to 330 &#8211; 350 Degrees F (or 165-175 Celsius)

To the skewer sticks add hot dog and mozzarella stick

Dip into the batter, then immediately roll on the plate with crushed ramen.

Fry for 3-5 minutes, or until golden brown

MAKING THE DOGS

Drizzle with mayo-sriracha and sprinkle with sugar.

Serve immediately, or store covered in airtight container for up to 2 days (heat in oven for 4-8 minutes), or freeze for up to 3 months in a ziplock bag (heat in oven for 20 minutes)

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Top 7 corn dog recipes from across the web

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Top Tags

Sweet Mustard Dipping Sauce

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Air Fryer Corn Dogs

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The most viewed corn dog recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine