Crispy corn dogs
Golden, cornmeal-battered hot dogs on skewers — crunchy outside, juicy inside. Perfect for parties, kids or a cheeky weekend treat.
Skip the fairground queue — make proper corn dogs at home. A sweet-savory cornmeal batter crisps up in minutes around juicy hot dogs for a nostalgic, handheld snack.
They’re brilliant for gatherings, casual supper nights or when you need something fun the kids will actually eat. Follow the batter hydration and oil-temperature notes and you’ll get golden, non-greasy results every time.
Ingredients
- 8 hot dogs
- 8 wooden skewers — leave about 5 cm of skewer exposed as a handle
- 120 g fine cornmeal
- 120 g plain flour — plus 50 g extra for dusting the hot dogs
- 10 ml baking powder
- 25 g caster sugar
- 5 ml salt
- 5 ml paprika
- 5 ml mustard powder — optional — adds a savoury tang
- 2 large eggs
- 300 ml milk — full-fat or semi-skimmed both work
- 1.2 l sunflower oil — for deep frying in a tall pan or deep-fat fryer
Equipment
- deep-fat thermometer
- tall, deep-sided frying pan or deep-fat fryer
- wire rack
- slotted spoon or spider
Instructions
Pat the hot dogs dry with kitchen paper, then insert a wooden skewer lengthways into each, leaving about 5 cm of handle exposed. Lightly dust each hot dog all over with the extra plain flour — this helps the batter stick.
Make the batter: in a large bowl whisk together fine cornmeal, plain flour, baking powder, caster sugar, salt, paprika and mustard powder (if using). In a separate jug whisk the large eggs with the milk, then pour into the dry mix and whisk until smooth and thick — it should coat the back of a spoon.
Cover the batter and chill in the fridge for 30 minutes to let the cornmeal hydrate — this gives a lighter, crisper coating.
While the batter rests, pour the sunflower oil into a tall, deep-sided frying pan or deep-fat fryer to a depth of about 6 cm and heat to 175–180°C. Use a deep-fat thermometer and keep the temperature steady.
Transfer the batter to a tall glass (this makes dipping easier). Dip each floured hot dog into the batter, turning to coat fully and letting any excess drip off. Carefully lower into the hot oil and fry in batches (do not overcrowd) until deep golden, about 3–4 minutes per batch. Use a slotted spoon or spider to turn if needed so they brown evenly.
Lift the corn dogs out and drain on a wire rack set over kitchen paper for 2 minutes to remove excess oil, then transfer to a warm tray and repeat with remaining hot dogs.
Serve immediately while hot and crisp. Classic condiments are mustard and ketchup — serve these on the side for dipping.
Tips
- Dust the hot dogs with plain flour first — this adhesion step prevents the batter sliding off and forming blobs in the oil.
- Use a tall glass for the batter so you can coat the hot dog quickly and evenly without too much handling.
- Keep the oil at 175–180°C. If you don’t have a thermometer test with a breadcrumb — it should sizzle and brown in about 20–30 seconds.
- Make ahead: batter can be made and chilled for up to 24 hours; whisk briefly before using. Don’t skewer and batter the hot dogs until you’re ready to fry.
- Store leftovers in the fridge up to 2 days and reheat in a 200°C fan/220°C conventional oven for 8–10 minutes to crisp the coating.
Substitutions
hot dogs → vegetarian frankfurters in the same quantity
Stays closeplain flour → gluten-free plain flour mix, same weight (may need a little extra liquid)
Noticeably differentmilk → buttermilk 300 ml or plant-based milk for a dairy-free option (but changes flavour and crumb)
Noticeably differentsunflower oil → rapeseed oil, same quantity
Stays close
Nutrition
Per serving · estimated
- 350
- Calories
- 12 g
- Protein
- 30 g
- Carbs
- 20 g
- Fat
- 2 g
- Fibre
- 5 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I bake these instead of frying?
You can oven-bake at 220°C fan/240°C conventional for 12–15 minutes, but the texture won’t be as evenly crisp as deep frying.
Why did my batter slide off the hot dogs?
Most likely the hot dogs were too wet or not dusted with flour. Also a batter that’s too thin won’t adhere — adjust thickness with extra cornmeal.
How do I stop the skewers burning?
Leave about 5 cm of skewer exposed as a handle and don’t let oil reach the exposed wood. Alternatively soak skewers for 10 minutes beforehand if you’re worried.
Can I make the batter gluten-free?
Yes — use a gluten-free plain flour mix in place of plain flour and check the hot dogs are gluten-free. Texture will be slightly different.
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