By Simran Makkar
September 3, 2026
Corn dogs are the ultimate handheld comfort food. It's the taste of summer fairs and sticky fingers, minus the long lines and overpriced tickets. You don't need a carnival to have one. This homemade version gets you that same taste, made right in your own kitchen
– 1 cup cornmeal – 1 cup all-purpose flour – 6 hot dogs or cheese sausages – 1 tablespoon baking powder – ¼ cup sugar – 6 mozzarella or cheddar cheese sticks – 1 cup milk – ½ teaspoon salt – 1 egg – Oil for cooking – Extra flour, for dusting – 6 wooden skewers or popsicle sticks
Pat the hot dogs dry with a paper towel. Insert a wooden skewer into each one, leaving enough of the stick out to hold. If using cheese sticks, place one alongside each hot dog, or use cheese sausages instead.
Whisk together the salt, flour, sugar, baking powder, and cornmeal.
Mix in the milk and egg, and whisk until you get a smooth batter, which is slightly thicker than pancake batter.
Pour the batter into a narrow container for easy dipping.
Lightly dust each skewered hot dog with flour, as this helps the batter stick evenly.
Heat oil in a deep pan to 175°C.
Dip each hot dog into the batter, turning it to coat all sides evenly with a thick layer.
Carefully place the battered hot dog in the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown and cooked through.
Remove and place on paper towels to soak up the excess oil. Serve hot with ketchup or mustard.