Recipe courtesy of Kelsey Nixon

Homemade Corndogs

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Who says you can't have a bit of the state fair at home? Making corn dogs at home is a blast, and you can definitely taste the homemade difference.
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  • Level: Intermediate
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 8 servings
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Ingredients

Directions

Special equipment:
Eight 6-inch wooden dowels or skewers
  1. Heat about 3 1/2 inches of oil to 375 degrees F in a large pot with steep sides. The oil should be hot, but not smoking. Meanwhile, make the batter by whisking the pancake mix, cornmeal and salt together in a large mixing bowl. Continue whisking and add the buttermilk and egg until the mixture is smooth. Insert the skewers into the frankfurters, leaving 2 inches exposed, and dip each into the prepared batter until fully coated. Next, working very carefully, dip each coated frankfurter into the hot oil, using tongs to turn, while cooking until golden brown on all sides, about 1 minute. Transfer to a paper towel-lined plate and serve immediately with desired condiments.

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