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With the coronavirus making travel a delicate and even potentially dangerous prospect this year, we are embracing summer stay via flavors of transport and ideas inspired by travel from around the world. Since many state fairs have been canceled, now is a great time to learn how to make corn dogs. Fortunately, our delicious homemade corn dog recipe is actually quite easy, very adaptable, and can be made ahead of time.
Fried Kool-Aid, fried butter, deep fried candy bars, and fried mashed potatoes on a stick may have more pressure, but let’s face it: corn dogs are still the tastiest fried food at fairs. ‘State and walks. That said, even the best could be better. Very few people make corn dogs out of thin air, instead of just throwing pre-made frozen dogs in the deep fryer.
Fortunately, making them fresh is quite easy: place a hot dog on a stick, dip it in the cornmeal dough, and fry it. So be a corn dog hero: hand dip your own dogs, turn off the ketchup and mustard, and enjoy your sweet, crunchy and savory creations.
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But why stop at the plain old sausage? Start your day with corn sausage for breakfast or whip up mini bratwurst to serve with cold beers for happy hour. Or skip meat altogether by swapping for a vegetarian dog or melted cheese! Find all of these recipes below, but first, some general tips on the process and equipment:
You will need some equipment for this recipe:
If you have a deep fryer you can of course use it.
Related Reading: Beginner’s Guide to Deep Fry Like a Pro
Our pasta is made from a mixture of all-purpose flour and cornmeal with milk and eggs. You can easily adapt them to be gluten free and / or vegan if you want. Here’s how:
Obviously, you can also use your favorite vegan sausage or vegetarian dog in place of meat in the recipes below.
Pro tip: Regardless of how you prepare the dough and whatever you dip in it, if you want extra insurance against dough slipping, dry your hot dog (or other corn filling) if it’s too wet, then roll in additional flour and shake off the excess before dipping it into the dough.
All of these corn dogs can be deep fried, cooled completely, and then frozen for up to 2 weeks. Store in an airtight zippered bag; freeze the dogs on a baking sheet first to make sure they don’t stick together.
To reheat, place them on a baking sheet and bake at 350 ° F for 20 minutes or until heated through. (Or reheat your corn dogs in an air fryer if you have one.)
Corn Dog Recipes
We’ll start with the classic and then give you three variations, but experiment as you see fit, additional spices in the batter to your favorite sausage in the middle.
A crisp, slightly sweet cornmeal dough coats your dog of choice in these better-than-state style treats. Work in pairs to make frying easier. Get our corn dog recipe.
Breakfast Corn Dogs
Inspired by the sweet-and-salty McGriddle, this morning corn dog features breakfast sausage and has maple syrup in the batter. Serve extra on the side for soaking. Get our corn dog breakfast recipe. (You can also try the batter in this Easy Pancake Mix Corn Dog recipe.)
Mini Corn Dogs with Beer and Sausage
No, these are not breaded Viennese sausages in a box; they are nuggets of bratwurst or kielbasa coated with a beer batter. A robust grainy mustard is great for dipping, but beer cheese would work, too. Get our Beer & Sausage Corn Mini Dog Recipe.
Jalapeño and Cheese Corn Dogs
This veggie corn dog option is a bit like crushed mozzarella sticks with chili rellenos: the cornmeal crust is sprinkled with jalapeño peppers and stuffed with melted pepper Jack cheese. And instead of the marinara on the side, there’s our Spicy Roasted Tomato Salsa. If you’re not too keen on spices, skip the peppers from the dough and try a different type of cheese. Get our Jalapeño and Cheese Corn Dog Recipe.
Related Video: These Churro Funnel Cakes Are Another State Fair Favorite You Can Make At Home
The original version of this story was published by Christine Gallary in 2011; updated with new images, links and text.