- Hey everyone.
It's Natasha of natashaskitchen.com.
And I'm here today with my son, David.
And we're gonna make,
or he's gonna show you how to make the best
homemade corn dogs.
These are so easy to make and I'm hungry.
So let's get started.
(wood thudding)
This recipe makes a big batch.
You'll need 12
of your favorite kinds of hotdogs.
Make sure to pat those dry really well with paper towels.
The batter will stick much better if you pat them dry.
Now we're gonna insert a stick into each of the hotdogs
and you can use a variety of sizes of sticks.
I'll link to the ones we use in the notes.
You can also use Popsicle sticks,
just make sure that it fits into the pot once it's skewered.
The corn dog needs to be fully submerged in oil
while it's cooking, or it won't cook properly.
Once you have all of your hot dogs patted dry and skewered,
it's time to make the easy batter.
In a mixing bowl, combine one and a half cups
of yellow corn meal and make sure it's finely ground.
Also add one and a fourth cups of flour,
one quarter cup of sugar, a tablespoon of baking powder
and a quarter teaspoon of salt.
Whisk those together until they're well combined.
Now in a separate bowl,
we're gonna mix together our wet ingredients.
Combine one and three fourths cup of buttermilk,
along with one large egg,
a tablespoon of olive oil or vegetable oil
and one tablespoon of honey.
And the honey is a nice touch.
It makes these honey-battered corn dogs.
(upbeat music)
Whisk that together until it is well blended.
Now add the dry ingredients into your wet ingredients
and whisk to combine.
Your batter is ready when it's smooth and no longer lumpy.
Your batter should be thick and you can use it right away
or cover and refrigerate and use it the next day.
Here's a great tip for easily dipping
the hot dogs in the batter.
You'll need a tall drinking glass and we love using a funnel
to keep things tidy.
Pour in the batter, leaving just a little bit of head room
at the top so that when you put in the hot dog,
it doesn't overflow your glass.
You'll want to fry the corn dogs as soon as they're dipped.
Heat two to three inches of oil in a large pot
or Dutch oven.
Heat that up to about 350 degrees Fahrenheit.
And I love using this clip on thermometer
to make sure we have a steady oil temperature.
If the oil gets too cold, they soak up too much oil.
If it gets too hot, they'll brown too quickly.
Dip the corn dogs one at a time,
making sure to fully submerge and cover with batter.
Now with the help of an adult for safety,
we're gonna fry the corn dogs.
Hold the corn dog at an angle in the oil for about five
to seven seconds to let it seal,
then drop it into the oil.
Fry for three minutes.
These fry quickly and you can fry about two to three
at a time so you don't reduce the temperature of the oil
too much.
To prevent corn dogs from cracking or bursting open
while they're being fried, follow this technique.
Put the corn dog straight down into the glass
and give it a little twirl to fully submerge.
If you pull it up and see any air bubbles,
which will cause cracks,
take it back into the batter and twirl
as you pull it out of the glass.
Fry, the corn dogs for three minutes
at 350 degrees Fahrenheit,
rotating them with tongs as needed
so that they're golden brown all around.
Then, remove them to a wire rack to cool.
Here's a really fun idea.
And everyone loves mini corn dogs.
Use toothpicks to skewer small sausages
and dip them into the batter,
just like you would a regular corn dog.
Dip and fry those the same way at 350 degrees Fahrenheit
for three minutes.
You can fry these about eight to 10 at a time.
Once they're golden brown all around,
transfer them to a wire rack to cool.
Okay, we're excited because we're hungry.
And who can resist a crisp homemade corn dog?
And these are fresh.
Be careful because they might still be hot,
but we're going to go right into this taste test.
Which one do you want?
Okay.
And I love the classics, just some ketchup and mustard,
because that's what they serve at the fair.
But I want to know what you guys love.
Let's do this.
Start dunkity dunk.
Yup.
Same here.
I love both together.
A little bit of ketchup, a little bit of mustard.
Is it still hot?
Is it okay?
Mm.
You did good.
There's no words, huh?
Or he's still chewing.
I love how the outside is crisp and the cornmeal gives it
a little extra crunch and this is a honey batter,
So you kind of get some of that sweetness from the crust.
It's so good.
What do you think?
(lips smack)
I couldn't have said it better myself. (chuckles)
And now that all the fairs and carnivals
and corn mazes are canceled,
we can still enjoy our favorite carnival foods at home.
And I think this is better.
What do you think?
'Cause we know everything that went into it.
Yum.
You did so good, honey.
I'm gonna take another bite
while you talk about your corn dog.
- It is the bomb.
It is amazing.
- So good.
Also, kids love these, obviously.
Nobody can resist them and they are freezer friendly.
They keep really well.
You can reheat them in the microwave.
I love to reheat them in the air fryer
'cause it gives them that crunch again.
That's my favorite.
Oh, I forgot about those.
The little ones!
Let's sample those 'cause they're so cute.
And if you want to serve on a platter
or you're worried about the toothpicks,
that's all you gotta do.
Take the toothpick out and then they're a finger food.
Aren't these cute?
They are so cute.
Okay.
What are we dunking them in?
Ketchup.
Okay, fine, fine.
Through the ketchup.
We've also gotten creative and we did apple slices
on a toothpick.
Dunk them into that extra batter and fry them.
So yummy.
I want to know what you guys have tried.
If you have any clever ideas for extra batter,
let me know in the comments.
These are so good.
I can't wait to enjoy the rest of these.
Maybe not all at once. (laughs)
Way to go, honey.
You did so good.
Give me a five up top.
Yeah.
- Oh, and by the way,
these things can be perfect for parties.
You just get a little platter,
stick them on and you got appetizers.
- You're so smart.
We'll see you in our next video.
- These are perfect for parties.
- Here, starving man.