Corn dogs

Corn dogs

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 corn dogs
Author Connie Veneracion


  • 1 to 1-1/2 liters vegetable cooking oil
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 3/4 cup milk
  • 1 pinch salt
  • 8 hotdogs regular or jumbo
  • 8 bamboo skewers


  • Start heating the cooking oil while you prepare the batter.
  • In a large mixing bowl, beat the egg, sugar and milk together until the sugar is dissolved. Add the flour, baking powder salt and yellow cornmeal. Stir just until blended.
  • Thread the hotdogs on the bamboo skewers.
  • To test if the oil is hot enough, drop a small amount of batter into the oil. If it floats within seconds, the oil is hot enough. If it floats and browns immediately, the oil is too hot. Turn off the heat for 3 minutes then turn on the stove again at a slightly lower setting.
  • Dip each hotdog in the batter, rolling it to create an even coating. Working fast (the batter drips off very quickly), lower the batter coated hotdog into the hot oil. Use the bamboo skewer to turn the hotdog in oil for even browning. The batter will cook and brown in about two minutes so you’ll really have to watch it.
  • As each corn dog cooks, remove from the oil and roll lightly on a stack of paper towels.
  • Serve the corn dogs while hot.


Corn dogs are best eaten hot when the outside is crisp. You can keep them in the fridge and reheat them in the OVEN (not in more oil) but the outside won’t be crisp anymore.