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overhead of eggless corndogs in a frying basket
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Easy Eggless Corndogs

These Eggless Corndogs are a classic fair treat that are easy to make at home. They’re crispy outside and puffy inside, with the perfect hint of sweetness. Plus, they taste way better because they are homemade!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 corndogs
Calories 328kcal

Ingredients

  • Vegetable or canola oil for frying (see notes)
  • 6 hot dogs
  • 6 long wooden skewers
  • 3/4 cup (135 g) fine yellow cornmeal
  • 3/4 cup (105 g) all-purpose flour
  • 2 tablespoons (24 g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (60 ml) evaporated milk
  • 1/2 cup (120 ml) buttermilk
  • 2 tablespoons (30 ml) vegetable or canola oil

Instructions

  • Fill a large, heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 350º F (180º C) NOTE: I highly recommend using a deep-fry thermometer.
  • Pat the hot dogs dry with paper towels. Insert the sticks through each hot dog lengthwise, leaving enough of the stick showing to create a handle. NOTE: Make sure the hot dog and stick will fit into the pot; the corndog needs to be completely submerged in the oil.
  • Whisk together dry ingredients, cornmeal, flour, sugar, baking powder, and salt.
  • Add wet ingredients, evaporated milk, buttermilk, and oil. Whisk until well combined.
  • Pour batter into a tall drinking glass for easy dipping.
  • Dip each corndog, one at the time, straight down into the batter, and give it a little twirl to fully coat the hot dogs. Let excess drip off. After dipping, carefully hold the corn dog, partially submerged, at an angle in the hot oil for 5-7 seconds to let it seal, then drop it into the oil (this keeps them from sticking to the bottom of the pot).
  • Fry each dog until golden brown, about 3-4 minutes per corndog. Remove from the oil and transfer to a paper-towel-lined plate, turning to blot oil. Working in batches of 2 - 3, repeat with remaining hot dogs and batter.
  • Serve immediately with ketchup and yellow mustard, if desired.

Notes

 
Store: Let them cool completely and store in an airtight bag or container in the refrigerator for 3 - 4 days.
Freeze: Let the corndogs cool completely, wrap them well with plastic wrap, and freeze for up to 2 months.
Reheat: Reheat in the oven on a baking sheet at 400º F (200º C) for about 13-15 minutes from a frozen, or 10 minutes if they’ve been thawed. They will crisp up a little.
Oil: The amount of oil needed to fry the corndogs will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot.
Wooden Sticks: You can find wooden skewers or popsicle sticks, or craft sticks in the craft section at major stores like Walmart or Target. They can also often be found in grocery stores near the section where they sell toothpicks and straws.
Extra Tips:
  • You can use your favorite brand of hot dogs for this recipe. I cut mine in half to make smaller corndogs. 
  • Make sure your hot dogs are completely dry before you dip them in batter; overwise, the batter will slide off.
  • The amount of oil needed to fry the corndogs will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot.
  • Use a thermometer when frying to make sure that your oil is at the right temperature. If your oil is too hot, the corn dogs can burn. If the oil is too cold, the breading will absorb the oil and be heavy.
  • After dipping the hot dog into the batter and ready to fry, hold the corn dog, partially submerged, at an angle in the hot oil for 5 seconds to let it seal and prevent them from sticking to the bottom of the pot. When you see that the batter is turning opaque, then carefully drop it into the oil.
  • The wooden stick and lollipop sticks can be fried, so you can carefully lower the corn dogs into the oil, stick, and all.
  • If you feel that your batter is too thick, you can add another tablespoon or two of buttermilk to thin it out.
 
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations. 
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 328kcal | Carbohydrates: 42g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Sodium: 391mg | Fiber: 2g | Sugar: 6g