Zack's Homemade Corn Dogs
Carnival night at home. His plate always had four.
Beyond the Ingredients
A Father's Memory
This recipe started because I was watching Good Eats and decided homemade corn dogs sounded like a fun challenge. What I didn't realize at the time was that they would become one of Zack's favorite meals.
Whenever corn dogs were on the menu, it felt like we had brought the carnival home.
I would usually go all in—homemade corn dogs, French fries or potato chips, ketchup, mustard, and enough food to feed a small army. Zack's response was always the same.
His plate had four corn dogs.
Every single time.
Alongside a giant pile of fries, of course.
He would grab the ketchup and mustard, sit down with a smile, and happily dig in. It wasn't fancy. It wasn't healthy. It wasn't trying to be anything other than what it was: fun.
Looking back, that's what I remember most.
Not the recipe.
Not the ingredients.
Not where it came from.
I remember how excited Zack was whenever he knew corn dogs were for dinner.
I haven't made homemade corn dogs in years, though I'm not entirely sure why. But I know the next time I do, I'll picture Zack standing in the kitchen waiting for them to finish cooking, already planning how quickly he could get four of them onto his plate.
Some meals feed a family.
Others become memories.
The Takeaway
For me, this one became both.
What You Need
Ingredients
Serves 8 corn dogs
How to Make It
Directions
- 1
Heat the oil in a deep fryer or large heavy pot to 375°F.
- 2
In a medium bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
- 3
In a separate bowl, mix together the jalapeño, cream-style corn, onion, and buttermilk.
- 4
Add the dry ingredients to the wet and stir just until combined — the batter should still be slightly lumpy. Let the batter rest for 10 minutes.
- 5
Place the cornstarch in a shallow dish. Roll each hot dog in the cornstarch, shaking off any excess.
- 6
Transfer the batter to a tall drinking glass, filling it almost to the top.
- 7
Insert each hot dog onto a skewer or separated chopsticks, then quickly dip it into the batter until fully coated.
- 8
Carefully lower the coated hot dogs into the hot oil and fry for 4–5 minutes, or until golden brown.
- 9
Remove with tongs and drain on a cooling rack or paper towels for several minutes before serving.
- 10
Serve with plenty of ketchup, mustard, and a big pile of homemade fries.
From the Kitchen
Small Things That Matter
Oil temperature matters more than anything — too cool and the batter absorbs oil and turns greasy; too hot and it burns before cooking through. Use a thermometer and hold at 375°F
Pat the hot dogs completely dry before rolling in cornstarch — dry surfaces make the batter stick and hold
Transfer the batter to a tall glass for dipping — it makes coating the full hot dog in one smooth motion much easier
Rotate each corn dog as it fries for even golden browning on all sides
Variations & Additions
Make It Yours
- Try different sausages — bratwurst, spicy jalapeño links, or kielbasa all work great
- Make mini corn dogs with cocktail sausages for a fun party snack or kid-friendly plate
- Dip in honey mustard, ranch, sriracha mayo, or classic mustard and ketchup
- Add a tablespoon of diced jalapeño directly into the batter for a spicy kick throughout
Watch It
Watch It Being Made
Video courtesy of Alton Brown/Food Network
This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos
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