{"id":94852,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/corn-dogs\/"},"modified":"2024-01-04T13:22:41","modified_gmt":"2024-01-04T19:22:41","slug":"corn-dogs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/corn-dogs\/","title":{"rendered":"Homemade Corn Dogs"},"content":{"rendered":"

Corn dogs may be an American classic synonymous with carnivals<\/a> and school lunches<\/a>, but crispy, golden corn dogs can also be made at home. The idea of making homemade corn dogs may seem intimidating at first, but with a few basic tools, you can have a fresh, hand-battered corn dog in 30 minutes. Now all you need is the funnel cake!<\/p>\n

What is a corn dog?<\/h2>\n

A corn dog is a hot dog on a stick that’s dipped in a thick layer of cornmeal<\/a> batter and deep-fried to golden perfection. Frozen corn dogs at the grocery store are fried and then flash-frozen, so you can bake them in the oven at home, or make air-fryer corn dogs<\/a>. But when you’re making a a homemade hand-dipped corn dog recipe, you’ll deep-fry them yourself.<\/p>\n

Several people have claimed to be the inventors of corn dogs. Brothers Carl and Neil Fletcher introduced “corny dogs” at the Texas State Fair in 1942, with rave reviews from fairgoers. While the brothers thought their idea to be original (and may have been the ones who turned corn dogs into mainstream fair food<\/a>), they were not necessarily the first.<\/p>\n

An earlier claim dates back to the 1930s. Married couple George and Versa Boyington operated a hot dog stand in Rockaway Beach, Oregon. As the story goes, a rainstorm destroyed the stand’s supply of hot dog buns, so the Boyington’s made “buns” on the fly by dipping the franks in a pancake-like batter and frying them, creating what they dubbed the “pronto pup.”<\/p>\n

What is corn dog batter?<\/h2>\n

Corn dog batter is a light cornmeal-based mixture of wet and dry ingredients that, when fried, has a fluffy interior and slightly crisp exterior. Most recipes use a blend of cornmeal, flour, baking powder, eggs and milk. Sometimes, a pinch or two of sugar is added to the corn dog batter for a hint of sweetness.<\/p>\n

So, what type of flour<\/a> is best for a corn dog batter recipe? While many recipes use all-purpose flour, we find that self-rising flour works even better. It already has just the right amount of baking powder mixed into the flour. This means you don’t have to add extra baking powder to the recipe, and you get a supremely fluffy corn dog coating with less fuss.<\/p>\n

What kind of hot dogs do you use for corn dogs?<\/h2>\n

Walk through the supermarket and you’ll see a million different hot dog brands<\/a> and varieties. While you can<\/em> use beef, pork, turkey or even vegan hot dogs for corn dogs, we find that a high-quality all-beef hot dog makes the best corn dog from scratch. In terms of size and shape (e.g., long, skinny, short or fat), that’s a matter of preference. Choose whichever you enjoy most!<\/p>\n

Ingredients for Homemade Corn Dogs<\/h2>\n