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“One of my favorite things to get at the fair or amusement park. I think these are even better.”

Ingredients Nutrition

  • 3 14 cups vegetable oil, Divided Use
  • 1 12 cups whole milk
  • 2 whole eggs, beaten
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 12 cups all-purpose flour, plus extra for dredging hot dogs
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 16 whole hot dogs
  • 16 skewers


  1. Place a layer of vegetable oil into a skillet and heat to 375 degrees F.
  2. I use a candy thermometer to monitor my oil temperature.
  3. Into a large bowl, add the milk, eggs, and ¼ cup vegetable oil.
  4. Whisk to combine; set aside.
  5. Into a separate bowl add, salt, sugar, 1 ½ cups flour, cornmeal and baking powder.
  6. Whisk to combine.
  7. GRADUALLY add flour mixture to wet ingredients.
  8. Mix until well incorporated.
  9. Insert skewers half way into each hot dog (be careful not to pierce all the way through the hot dog).
  10. On a plate, add enough flour to dredge hot dogs.
  11. Dredge hot dogs in flour and then dip them into batter mixture.
  12. Carefully place battered hot dogs into the hot oil. Do not crowd pan. I did mine 2 at a time.
  13. Cook until golden, turning (with a spatula so they don't stick to the pan) so they’re evenly browned on all sides.
  14. Transfer corn dogs to a plate lined with paper towels to absorb excess oil. Continue until you have desired amount of corn dogs.
  15. Serve with ketchup, mustard, cheese sauce or whatever you like.
  16. Enjoy!

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