Best 3 Dads Homemade Corn Dogs Recipes

If you're looking for a classic carnival or state fair treat that you can make at home, look no further than dad's homemade corn dogs! This simple recipe is made with just a few ingredients, and it's sure to be a hit with kids and adults alike. The key to a great corn dog is getting the batter just right - it should be thick enough to coat the hot dogs, but not so thick that it's difficult to eat. The batter is also what gives corn dogs their signature flavor, so be sure to use a good quality cornmeal. Once you've mastered the batter, the rest is easy - just dip the hot dogs in the batter and fry them until they're golden brown. Serve with your favorite dipping sauce, and enjoy!

Here are our top 3 tried and tested recipes!

DAD'S HOMEMADE CORN DOGS

Dad's Homemade Corn Dogs image

My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!

Provided by BetterCookingForSingleFathers

Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup whole milk
1 large egg
16 large hot dogs
4 cups vegetable oil for frying
16 skewers

Steps:

Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 545 calories, Carbohydrate 35.5 g, Cholesterol 71.3 mg, Fat 38 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 1347 mg, Sugar 8 g

ULTIMATE STADIUM CORN DOGS

Ultimate Stadium Corn Dogs image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 6 corn dogs

Number Of Ingredients 9

Ingredients

1 to 2 quarts peanut or corn oil
One 8.5-ounce box corn muffin mix, preferably Jiffy
3 tablespoons milk, or more as needed
1 large egg
2 tablespoons juice from a jar of pickled jalapenos
Kosher salt
6 hot dogs
1/2 cup all-purpose flour
Your favorite mustard, for dipping

Steps:

Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel.
Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes.
Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.

HOMEMADE CORN DOGS

Homemade Corn Dogs image

A to-die-for switch from commercial corn dogs, made with pre-packaged bratwurst (any flavor, or all) fresh dough (home made is best), corn meal, and garlic.

Provided by Pamela Joyce Ochsner

Categories Yeast Breads

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 loaves frozen white bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough) or 2 loaves frozen whole wheat bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough)
4 lbs commercial bratwursts
1 cup cornmeal
3 large garlic cloves
shortening, to grease pans with

Steps:

In food processor or coffee grinder, grind garlic cloves with corn meal in small batches until well powdered.
Sprinkle liberally over counter where dough is to be rolled.
Grease two cookie sheets.
Separate dough into four equal parts. Roll each section of bread dough out in thin strips, widening out to fit just over the ends of one brat to measure width.
Roll one brat at a time, cutting dough and pinching sides together over backs of each brat.
Roll again in corn meal on counter, adding more cornmeal sprinkle as needed to coat brats.
Arrange double the width of each corn dog on greased cookie sheets. Cover with warm damp towels; place in warm place and let rise until doubled in bulk.
Bake at 375 for 30 minutes; brush with butter. Serve.

Nutrition Facts : Calories 3095.5, Fat 265.3, SaturatedFat 91.8, Cholesterol 670.9, Sodium 7677.8, Carbohydrate 42.1, Fiber 1.5, Sugar 0.1, Protein 126.2

Tips:

For the best corn dog batter, use a combination of all-purpose flour, cornmeal, baking powder, sugar, and salt. This will give the batter a light and fluffy texture.
To make the corn dog batter extra crispy, chill it for at least 30 minutes before using.
To prevent the corn dogs from sticking to the pan, use a non-stick skillet or lightly grease the pan with cooking spray.
Cook the corn dogs over medium heat until they are golden brown and crispy on all sides.
Serve the corn dogs hot with your favorite dipping sauce, such as ketchup, mustard, or ranch dressing.

Conclusion:

Homemade corn dogs are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With just a few simple ingredients, you can make corn dogs that are crispy on the outside and moist and tender on the inside. Serve them with your favorite dipping sauce and enjoy!