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.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
16
Yield:
16 corndogs
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

318 calories; protein 8.6g 17% DV; carbohydrates 19.2g 6% DV; fat 22.9g 35% DV; cholesterol 42.5mg 14% DV; sodium 776mg 31% DV. Full Nutrition
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Reviews (720)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/16/2009
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. Read More
(1632)

Most helpful critical review

Rating: 3 stars
06/22/2010
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 Read More
(10)
916 Ratings
  • 5 star values: 646
  • 4 star values: 190
  • 3 star values: 47
  • 2 star values: 17
  • 1 star values: 16
Rating: 4 stars
07/16/2009
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. Read More
(1632)
Rating: 5 stars
06/09/2006
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 Read More
(1184)
Rating: 5 stars
02/03/2008
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! Read More
(680)
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Rating: 5 stars
04/19/2007
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!!!! Read More
(244)
Rating: 4 stars
06/15/2007
Wonderful recipe!!! Roll your hotdog in corn starch first. It will prevent your batter from slidding off. Read More
(206)
Rating: 5 stars
01/29/2004
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 Read More
(129)
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Rating: 5 stars
09/17/2006
Tasted great! My husband was raving!!! Dry the dogs before coating and the batter sticks just fine. YUMMY! Read More
(73)
Rating: 5 stars
01/20/2003
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! Read More
(72)
Rating: 4 stars
01/08/2010
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 Read More
(65)
Rating: 3 stars
06/22/2010
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 Read More
(10)
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