Homemade Hand Dipped Corn Dogs

Homemade Theme Park Style Hand Dipped Corn Dogs! – Perfectly sweet and crunchy homemade corn dogs just like Disneyland! These corn dogs are super easy to make and no big fancy fryer needed! Serve these as a delicious appetizer or as a main course. You and your kiddos will absolutely love these!

What hot dogs should I use?

First of all, you want to use a good quality all-beef hot dog if possible. I used Hoffy Brand xxl all-beef hot dogs and they were super thick and perfect. These hot dogs were really big, so I cut them in half and was able to make 8 pretty decent sized corn dogs. Or you can also make 4 large corn dogs!

Should my corn dog batter be thick or thin?

Corn dog batter should be thicker- but not too thick. It should be slightly thicker than pancake batter.

A key to making these corn dogs extra delish:

Cook each hot dog in a skillet until they begin to sweat and brown. Do not overcook though, you don’t want the hot dog to split. Then, dry each dog with a paper towel removing all the grease. Next, roll each hot dog generously in corn starch. This will help the batter stick to the dog perfectly.

What sticks to use for my corn dogs?

I used a simple wooden skewer and it worked great. You can use a popsicle stick or a craft stick.

Can I freeze my homemade corn dogs for eating later?

Yes! This is a great idea to keep corn dogs on hand for a quick snack or lunch. Simply cook the corn dogs according to the instructions. Let them cool. Transfer to a freezer bag and freeze for up to 3 months. When you are ready to eat, preheat your oven to 400 degrees. Line a baking sheet with parchment paper and cook for 10-12 minutes. Voila! You are ready to eat!

How do I fry the corn dogs using minimal oil:

You can use a deep fryer if you have one on hand and prefer that. But to use minimal oil, simply use a small saucepan. Fill about two thirds of the saucepan with oil and heat the oil to 350 degrees. I highly recommend using a thermometer. Then, add the corndogs to the oil about 1-2 at a time and cook for about 2 minutes. Gently roll/flip corn dog over and cook for 3-4 minutes or until nice and golden brown. Remove from the oil and transfer to a cooling rack with paper towels or a baking sheet underneath to prevent a mess.

Homemade Hand Dipped Corn Dogs

makes: 8 small corn dogs or 4 large corn dogs

Ingredients:

• 4 large all beef hotdogs, cut in half
• 1/4 cup cornstarch
• 3/4 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• 1 egg
• 3/4 cup buttermilk
• wooden skewers
• vegetable oil for frying

Directions:

1. Cut your hot dogs in half if you are making 8 smaller corn dogs or leave whole for 4 large corn dogs.
2. Heat a large skillet over high heat. Add the hot dogs to the skillet and cook until they begin to sweat and brown. Do not overcook though, you don’t want the hot dog to split. Then, dry each dog with a paper towel removing all the grease.
3. Roll each dog to fully coat in the cornstarch. Skewer each dog and set aside.
4. In a bowl, combine cornmeal, flour, salt, sugar and baking powder. Then, stir in the egg and buttermilk. Batter should be slightly thick. Transfer to a tall glass for easy dipping.
5. Preheat oil in a skillet over medium heat to 350 degrees.
6. Dip each cornstarch coated hot dog in the batter until well coated, one at a time, as you add to the hot oil.
7. Then, add the batter dipped dogs to the oil about 1-2 at a time and cook for about 2 minutes and then gently flip over using tongs or a fork. Cook for about another 3-4 minutes until nice and golden brown. Remove corn dog from the oil and transfer to a cooling rack. Repeat with remaining dogs.

Homemade Hand Dipped Corn Dogs

Amanda Cooks & Styles

Perfect theme park style hand dipped corn dogs made from scratch. These make an excellent appetizer or main course!

Print Recipe Pin Recipe

Course Appetizer, Main Course

Cuisine American

Ingredients

  

• 4 large all beef hotdogs cut in half
• 1/4 cup cornstarch
• 3/4 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• 1 egg
• 3/4 cup buttermilk
• wooden skewers
• vegetable oil for frying

Instructions

 

• Cut your hot dogs in half if you are making 8 smaller corn dogs or leave whole for 4 large corn dogs.
• Heat a large skillet over high heat. Add the hot dogs to the skillet and cook until they begin to sweat and brown. Do not overcook though, you don’t want the hot dog to split. Then, dry each dog with a paper towel removing all the grease.
• Roll each dog to fully coat in the cornstarch. Skewer each dog and set aside.
• In a bowl, combine cornmeal, flour, salt, sugar and baking powder. Then, stir in the egg and buttermilk. Batter should be slightly thick. Transfer to a tall glass for easy dipping.
• Preheat oil in a skillet over medium heat to 350 degrees.
• Dip each cornstarch coated hot dog in the batter until well coated, one at a time, as you add to the hot oil.
• Then, add the batter dipped dogs to the oil about 1-2 at a time and cook for about 2 minutes and then gently flip over using tongs or a fork. Cook for about another 3-4 minutes until nice and golden brown. Remove corn dog from the oil and transfer to a cooling rack. Repeat with remaining dogs.

Keyword appetizer, corn dogs, lunch

For more delicious recipes like my Hand Dipped Corn Dogs, view all of my recipes here.