Game-Day Snacks: Homemade Corn Dogs

Note: This is a rerun of a post from earlier this year in which Eating...Our Words blogger Brooke Viggiano shares a favorite tailgating recipe in honor of game day.

A classic hot dog is good and all. But you know what's better? A Corn dog, corn dog, corn dog, corn dog, corn dog, corn dog...

Luckily, these deep-fried treats on a stick are surprisingly easy to make at home. Here's how:

See Also: Game Day Snacks: Baked Tequila Lime Wings Game Day Snacks: Cheesy Pepperoni Puffs Game Day Snacks: Spinach Dip Bread Bowls Game Day Snacks Lightened: Lemon & Garlic White Bean Dip Game Day Snacks: Buffalo Chicken Nachos Game Day Snacks: Pulled Pork Sliders w/ Cider BBQ Sauce

You'll need

  • Thick wooden skewers or chopsticks
  • 2 packs hot dogs (can also try mini dogs or sausage)
  • 3 cups pancake mix or Bisquick
  • 1 cup yellow cornmeal
  • 1 egg
  • 2+ cups water
  • Canola oil, for frying
  • Serving suggestions: spicy mustard, ketchup and relish

    Directions recipe adapted from The Pioneer Woman

    Push chopsticks about 2/3 way into hot dogs. *If you want to make smaller corn dogs, cut the hot dogs in half before skewering. If using mini dogs, skip this step.

    In a large bowl, combine pancake mix and cornmeal. Mix in egg and 2 cups water, adding up to another cup to make a batter that is just thick enough to coat the dogs.

    Heat a large, deep pot with canola oil over medium-high heat. Drop a bit of batter into the pot. If it sizzles, the oil is hot enough.

    Holding the stick of the corn dogs, dip the dogs into the batter, turning to coat completely and allowing the excess batter to drip off. *If making mini dogs, drop completely into batter to coat.

    Use tongs to gently drop a few dogs (including sticks) into the hot oil, turning after about a minute or two so they brown evenly. Cook for about another minute. Hot dogs are done when batter is a deep golden brown.

    Place on a wire rack to cool slightly and repeat until all dogs are made.

    Serve hot with bowls or squeeze bottles of condiments.

    Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

  • KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano