Homemade Corn Dogs Recipe

Rewritten review: Having worked in a carnival before, I absolutely adore these corn dogs! One of the things I miss the most about my time with the traveling carnival company is indulging in their hand-dipped corn dogs. For those looking to create corn dog perfection at home, I have a few tips: 1) Pat dry the hot dogs before dipping them in the batter to avoid the need for flour coating. 2) Ensure that the batter is chilled to achieve a thicker consistency that holds up well during frying. 3) Opt for regular Farmer John hot dogs rather than all-beef varieties for authentic carnival flavor. 4) Skip the black pepper in the recipe, as it is unnecessary.

I absolutely loved being able to use high-quality kosher hotdogs for this recipe. At fairs, you never really know the quality of the meat in those hotdogs! I pre-cooked the hotdogs by boiling them for 7 minutes, then allowed them to rest along with the batter for an additional 10 minutes. Coating them with cornstarch worked wonders - the mixture adhered perfectly. It's crucial to ensure that your oil is at the ideal temperature; 365 degrees worked like a charm for me. If the oil is too hot, the outside will burn while the inside remains raw. On the other hand, if it's not hot enough, the batter won't stick. I particularly enjoy the crispy texture of these hotdogs once they're fried. This recipe is fantastic!

Fantastic recipe! Before dipping your hotdog in batter, try rolling it in cornstarch first. This simple step will help the batter stick better and prevent it from sliding off.

Delicious! I discovered that transferring the batter into a drinking glass makes the process much smoother... it's the ideal tool for coating a hot dog!

I followed the recipe using the correct measurements, but I didn't use all-beef hotdogs. Instead, I used two 8-packs of hotdogs cut in half. I froze the dough while cutting the hotdogs and prepared chips. I used a fondue fork to coat the corn dogs in vegetable oil and found that you don't need a lot of batter for them to turn out beautifully. Even small bare patches were covered as the breading expanded while frying. I made little bread balls with the leftover batter, and my granddaughter and I enjoyed them on their own. I will definitely make these again and am testing freezing and reheating them for convenient summer meals. I will update on the results, but overall, this recipe is great if you follow basic cooking techniques. Thank you for sharing it!

Rewritten review: I enjoyed the corn dogs so much! It had been years since I last had them, and they instantly brought me back to my childhood. The flavor was delicious, although I encountered some challenges during the preparation. Initially, the batter turned out too thick, prompting me to adjust it by adding extra milk. The oil temperature at 375F was too high; despite using a thermometer to monitor it precisely, the corn dogs were browning too quickly. I had to remove the first one after only 1.5 minutes. Lowering the heat to 350F solved this issue. I found it very useful to use a large cup for coating the frankfurters, just like in the video demonstration.

Similar to carnival corn dogs, these homemade corn dogs were a hit with my husband, who is very particular about them! Some tips I found useful: 1. Chill the batter for about an hour. 2. Ensure the hot dogs are at room temperature and dry before dipping. 3. Use a tall glass or wide-mouth bottle for easy batter dipping. 4. Aim for an oil temperature of 350-375°F for a golden brown color and thorough cooking. I don't own a deep fryer, so I used a stockpot and candy thermometer. I will definitely be keeping this recipe!

Review rewritten: This recipe was fantastic! I was a bit unsure about how it would cover 2lbs of hot dogs, especially since we used larger Kirkland Signature all-beef dogs and ended up with one naked hot dog at the end. The batter may have been a bit too thick, but it's hard to say for sure since I'm new to this! Next time, I might add a bit more milk. I didn't see it mentioned, but make sure the temperature is between 350 and 375 degrees Fahrenheit. I decided to try the flour trick on some of the hot dogs, and the ones that were dried off worked much better. Keeping the batter cold, as recommended by others, really helped it stick to the dogs as well. Using the cup method initially worked great, but I ran out of batter after the first few dogs, so I ended up spooning the batter over the rest. My kids absolutely loved the outcome and ate more than usual! Thank you for the recipe!

I followed the recipe exactly, taking the advice to dry the hot dogs and chill the cornbread batter, and they turned out absolutely perfect! I had no problems with the batter sticking. I opted for fine ground cornmeal instead of coarse. Next time, I might slightly decrease the amount of milk and add some seasoning to the batter, but overall they were fantastic! Thank you for sharing this recipe!

I made mini turkey dogs, tempeh dogs, and Beyond Burger dogs using this batter. They were DELICIOUS! The trick is to dry the meats (or meat substitutes) and coat them with corn starch before dipping them in the batter to ensure it sticks well. I even fried them in a saucepan, and thanks to this pre-frying technique, my dogs turned out perfectly round instead of triangular.

Wow, these corn dogs are absolutely irresistible. For my 7-year-old's birthday, he specifically asked for corn dogs, so I decided to give it a shot despite never having deep-fried anything before. Originally, I thought only a few kids would enjoy them, but to my surprise, all the adults also devoured them and wished there were more. The only modification I made was reducing the amount of sugar, making them somewhat healthier corn dogs. Following the advice of other reviewers, I made sure to thoroughly dry the hot dogs before coating them in batter, which should be applied thinly. Since I had no experience with frying, and the recipe did not provide detailed instructions, here are some tips: - I used a 1.5 qt bottle of canola oil in a cast-iron dutch oven - Maintained the oil temperature between 350-375 degrees Fahrenheit, checking before each batch - The corn dogs tended to float sideways in the oil, so I rotated them occasionally - Managed to fry 2-3 corn dogs at once - Cooking time ranged from 2-4 minutes per corn dog (I eyeballed it), and they were ready when they turned a lovely golden brown color Overall, the process was surprisingly simple, and the end result was a delightful and tasty treat!

I have tried making these following the recipe and they turned out 100% delicious. I have used this recipe multiple times with just a few minor adjustments. I found that adding a tablespoon more of milk towards the end really helped. Also, adding cornstarch after drying the hotdogs was a game changer. Instead of making full-length corn dogs, I prefer to make mini ones, which are just perfect for us. All in all, this recipe is a winner.

It was okay, not too bad, but not the best.

The children thoroughly enjoyed it! Next time, I might consider incorporating some honey into the batter.

I included cheese in my dish!

We follow a gluten-free and dairy-free diet, so I used gluten-free flour and goat milk for this recipe. I used a corn dog press that works like a waffle maker to cook them, and they turned out delicious. I'm thinking of adding some honey next time to make it a bit sweeter. The kids absolutely loved these corn dogs.

Monitor your oil temperature.

I really enjoy this recipe. It's so simple to make and incredibly tasty.

I felt like the batter needed a little more flavor, and I think frying the dogs at a slightly lower temperature might be worth trying next time. Despite these adjustments for next time, I found the corndogs to be delightful! I followed suggestions to pat dry the dogs before coating them and to cool the batter, but sadly it still didn't adhere well. It was easy to apply the batter with my fingers, but it wouldn't stick when submerged. I also learned from another reviewer that they used the leftover batter to make hushpuppies, so when I had enough corndogs, I did the same! Adding cheese to the batter made it easy to roll out delicious hushpuppies.