While corndogs are the ultimate summer fair food, there’s no reason why you shouldn’t be making them at home all year long. By using a traditional cornmeal batter and deep-frying technique, you’ll feel just like a carny—but in a good way.

Follow Food52‘s recipe for homemade corn dogs, and turn your kitchen into your own personal fairgrounds.

Homemade Corndogs


  • 2-4 quarts of vegetable or canola oil
  • ¾ cup yellow cornmeal
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • black pepper to taste
  • 1 large egg
  • 1 cup buttermilk
  • hot sauce (optional)
  • 8 pre-cooked hot dogs or sausages


Get the instructions and view the full recipe here.


 For sticks, leftover wooden chopsticks work perfectly.

To coat the whole corndog in the batter, you’ll want to use a tall glass or jar.


Fry the batter-dipped dogs in 360°F oil until golden brown.


Allow corndogs to drain on a paper towel and serve. For more details on making the perfect corndog, go here to get the full recipe breakdown. 

This article and recipe originally appeared on Food52.