Old-Fashioned Corn Dogs

Homemade corn dogs blow the frozen kind out of the water. The batter is a quick mix of self-rising flour, cornmeal, milk, and egg that coats each hot dog in a thick, golden shell. Letting the batter rest for 10 minutes before dipping is what makes it cling properly instead of sliding off into the oil.

The key to a good corn dog is oil temperature. Too cool and the batter absorbs grease and turns soggy. At the right heat, the outside crisps fast while the hot dog inside steams and plumps up. You know they’re done when they float to the surface and turn a deep golden brown all around.

Make sure your hot dogs are at room temperature before battering. Cold dogs straight from the fridge drop the oil temperature and give you uneven cooking. Pat them dry too, since any moisture on the surface keeps the batter from sticking.

Serve with mustard and ketchup for dunking, just like the county fair.

Kitchen Tips

• If the batter keeps sliding off, dust the hot dogs lightly with flour before dipping. This gives the batter something to grip.
• Fry in batches of 2-3 at a time. Crowding the oil drops the temperature and gives you greasy results.
• Use a deep-fry thermometer. Temperature control makes or breaks this recipe.
• Drain on a wire rack instead of paper towels to keep the bottom from getting soggy.

Variations

• Mini corn dogs: Cut hot dogs into thirds for bite-sized party snacks. Reduce frying time by about a minute.
• Cheese-stuffed: Use cheese-filled hot dogs or tuck a strip of cheddar alongside the frank before battering.
• Jalapeño kick: Fold finely diced pickled jalapeños into the batter for a spicy carnival twist.