Corn Dog

Medium·15 min

A hot dog skewered on a stick, coated in sweet cornmeal batter, and deep-fried until golden and crisp. It is the quintessential American state-fair and street snack, eaten dipped in mustard or ketchup.

The corn dog was popularized at the State Fair of Texas by Neil and Carl Fletcher around 1942; it became an enduring icon of American fairgrounds and amusement parks.

The shell is crisp and golden with a slightly sweet, cakey cornbread crunch, wrapped around a hot, juicy, salty frankfurter. The sweet-savory contrast and the snap of the sausage make it irresistible off the stick.

A thick, sugar-and-leavening batter puffs as it hits the hot oil, sealing instantly into a crisp shell that keeps the sausage juicy inside. A light flour dredge gives the smooth sausage a dry surface the wet batter can grip.

Variations

Cheese-filled corn dog, mini corn dogs, Korean-style with potato cubes, jalapeno cheddar batter

On the Palate

Where Corn Dog sits in the American flavor cloud

Ingredients

Serves 6

for fryingVegetable Oil

How it's made

8 steps · 15 min

1
3 min
Pat the hot dogs dry and insert a wooden skewer into each one.
2
3 min
Whisk cornmeal, flour, sugar, baking powder, and salt in a tall glass.
3
2 min
Stir in egg and milk to form a thick, smooth batter.
Watch out
Stir just to a thick, smooth, lump-free batter — it should slowly drip off the spoon, not pour.
4
4 min
Heat oil in a deep pot to 175C/350F.
5
2 min
Dredge each hot dog lightly in flour so the batter clings.
Watch out
Dredge the dog in flour first so the wet batter can cling — a slick, damp surface makes the batter slide off.
6
2 min
Dip and roll each skewered dog in the batter to coat fully.
7
6 min
Fry two at a time, turning, until deep golden and crisp, about 3 minutes.
Watch out
The batter should puff and seal the instant it hits the oil; fry to deep gold — pale means the oil's too cool.
8
2 min
Drain on paper towels and serve hot with mustard.