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–+ servings
Corn Dog
This vintage Corn Dog recipe captures the essence of classic American fair food, hot dogs coated in a lightly spiced cornmeal batter and deep-fried to golden perfection. Simple yet nostalgic, this homemade version reflects a time when recipes were handwritten and passed among friends. The batter combines flour, cornmeal, mustard, egg, and milk to create a fluffy yet crisp coating. It’s a perfect snack or meal-on-a-stick that embodies both comfort and tradition. Serve it at picnics, family gatherings, or whenever you crave that timeless fairground flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Servings 6
Calories 260 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • ¼ cup cornmeal
  • 1 tsp mustard (dry or prepared)
  • 1 egg
  • 1 pinch salt
  • ½ cup milk (enough to make a thick batter)
  • 6 hot dogs
  • extra flour for dredging
  • oil for frying

Instructions
 

Step 1: Prepare Batter

  • In a medium bowl, whisk together the flour, cornmeal, mustard, egg, and salt.
  • Gradually add milk until a thick, smooth batter forms.

Step 2: Coat Hot Dogs

  • Pat hot dogs dry. Roll each in a bit of flour to help the batter stick.

Step 3: Dip and Fry

  • Dip each hot dog into the batter, coating evenly.
  • Fry in hot oil (about 350°F / 175°C) until golden brown, about 3–4 minutes per side.
  • Drain on paper towels.

Step 4: Serve

  • Serve warm with ketchup or mustard for dipping.

Tips

  • Insert wooden sticks into hot dogs for easier dipping and frying.
  • Pat hot dogs dry and dust lightly with flour (as written) to help batter adhere better.
  • Keep batter thick enough to cling to the hot dogs; add milk gradually.
  • Use cornmeal listed (“meal”) for classic texture and flavor.
  • Fry in small batches to maintain oil temperature and prevent soggy coating.
  • Use a deep, heavy pan or cast iron skillet for even frying.
  • Season batter with paprika or a little sugar for a classic fair-style taste.
  • Serve with mustard or ketchup; written recipe includes mustard in batter for added flavor.
  • For mini corn dogs, cut hot dogs into halves or thirds before battering and frying.

Nutrition

Calories: 260kcalCarbohydrates: 22gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 450mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 80IUCalcium: 30mgIron: 1.4mg
Keyword comfort food, corn dog, easy batter, fair food, fried snack, kid friendly, party food, vintage recipe
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