Homemade Corn Dogs

You don’t need an industrial-size deep fryer to make state-fair-worthy corn dogs. All it takes is hot oil in a Dutch oven and a tall drinking glass. The latter is key to thoroughly coating each dog in the cornmeal batter without making a mess of your countertops. Use standard-size turkey, pork, or beef hot dogs. Longer sausages can be challenging to maneuver in the corn dog batter and fry pot, and thicker cuts may cook unevenly. For structural stability during and after frying, slide the wooden skewers about three quarters of the way into each hot dog.

If you enjoy smokier flavors, you can grill the dogs before dredging them. Either way, be sure to dry their surfaces first so the batter sticks.

Oil temperature is crucial for deep-frying, so use an instant-read thermometer to ensure it remains at 350°F. Fry in batches and avoid using tongs, as they can damage the cornbread coating. Instead, turn the dogs with a slotted spoon or spider. Allow the crispy-hot corn dogs to rest on paper-towel-lined plates just until cool enough to eat. Serve with mustard, ketchup (if that’s your thing), relish, and your other favorite condiments. A root beer float on the side is nonnegotiable.