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.
- 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
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.