These Homemade Sourdough Corn Dogs are a fun, crispy, and flavorful twist on a classic fair favorite. The sourdough starter adds a subtle tangy depth, while the cornmeal batter creates a golden, crunchy coating. Whether you’re making them for a backyard cookout, a party, or just a nostalgic treat, these hand-dipped corn dogs are sure to be a hit!
Why You’ll Love This Recipe
- Crispy & Golden – The combination of cornmeal and sourdough starter creates the perfect crunchy coating.
- Rich & Tangy Flavor – The sourdough starter adds a slight tanginess that balances beautifully with the sweet corn batter.
- Fun & Nostalgic – Brings the taste of state fairs and carnivals right into your kitchen!
- Simple & Homemade – No need for pre-made mixes—this easy batter comes together in minutes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup sourdough starter (discard or active)
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon mustard powder (optional)
- 1 cup buttermilk
- 1 egg
- 1 tablespoon melted butter
- 8 hot dogs
- Wooden skewers or chopsticks
- Oil for frying
Directions
1. Prepare the Batter
- In a large mixing bowl, whisk together the sourdough starter, cornmeal, flour, sugar, baking powder, baking soda, salt, and mustard powder.
- Stir in the buttermilk, egg, and melted butter until smooth.
- Let the batter rest for 10-15 minutes while preparing the hot dogs.
2. Prepare the Hot Dogs
- Pat dry each hot dog to help the batter stick better.
- Insert a wooden skewer or chopstick into the center of each hot dog, leaving enough to hold as a handle.
3. Heat the Oil
- In a deep fryer or heavy-bottomed pot, heat the oil to 350°F (175°C).
- Make sure the oil is deep enough to submerge the corn dogs fully.
4. Coat the Hot Dogs
- Pour the batter into a tall glass or deep cup for easy dipping.
- Dip each skewered hot dog into the batter, twirling to coat evenly.
5. Fry the Corn Dogs
- Carefully place the battered hot dogs into the hot oil.
- Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
6. Drain & Serve
- Remove the corn dogs from the oil and drain on a paper towel-lined plate.
- Serve warm with ketchup, mustard, or your favorite dipping sauces.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 8 corn dogs
Variations
- Cheese-Stuffed Corn Dogs – Insert a cheese stick inside the hot dog for an extra gooey surprise.
- Spicy Corn Dogs – Add 1/2 teaspoon of cayenne pepper to the batter for a spicy kick.
- Gluten-Free Version – Use a gluten-free flour blend instead of all-purpose flour.
- Mini Corn Dogs – Cut the hot dogs into halves or thirds before skewering for bite-sized treats.
- Sweet Corn Dogs – Add 1 tablespoon of honey to the batter for a touch of sweetness.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked corn dogs in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or air fry at 375°F (190°C) for 5-6 minutes for crispiness.
FAQs
Can I use sourdough discard for this recipe?
Yes! Both active sourdough starter and discard work well, adding a slight tang to the batter.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
How do I keep the batter from sliding off the hot dogs?
Pat the hot dogs completely dry before dipping, and ensure the batter is thick enough to coat evenly.
Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 15-18 minutes, turning halfway, but the texture won’t be as crispy as frying.
Can I air-fry these corn dogs?
Yes! Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway, for a crispy alternative.
How do I prevent the corn dogs from burning?
Monitor the oil temperature to stay around 350°F (175°C) and adjust the heat as needed.
Can I make these ahead of time?
Yes! Prepare the batter and skewered hot dogs in advance, then fry just before serving for the best texture.
What’s the best way to serve these corn dogs?
Serve with classic condiments like mustard, ketchup, honey mustard, or spicy mayo.
Can I use turkey or veggie hot dogs?
Yes! This recipe works with turkey, chicken, or plant-based hot dogs as well.
How can I make the batter crispier?
For extra crispiness, double-dip the hot dogs in the batter before frying.
Conclusion
These Homemade Sourdough Corn Dogs bring the fun of state fairs and carnivals straight to your kitchen! With their crispy golden coating, tangy sourdough flavor, and juicy hot dog center, they’re a delicious twist on a classic snack. Try them today for a nostalgic, crowd-pleasing treat!
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Homemade Sourdough Corn Dogs
- Total Time: 25 minutes
- Yield: 8 corn dogs 1x
- Diet: Vegetarian
Description
Crispy, golden corn dogs with a tangy sourdough twist, perfect for a fun and delicious snack. The batter is light, fluffy, and packed with flavor, making these homemade corn dogs a hit at any gathering!
Ingredients
For the Batter:
- 1 cup sourdough starter (discard or active)
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon mustard powder (optional)
- 1 cup buttermilk
- 1 egg
- 1 tablespoon melted butter
For the Corn Dogs:
- 8 hot dogs
- Wooden skewers or chopsticks
- Oil for frying
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the sourdough starter, cornmeal, flour, sugar, baking powder, baking soda, salt, and mustard powder.
- Add Wet Ingredients: Stir in buttermilk, egg, and melted butter until smooth. Let the batter rest for 10-15 minutes.
- Prepare the Hot Dogs: Pat dry each hot dog and insert a wooden skewer into the center of each one.
- Heat Oil: In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C).
- Coat the Hot Dogs: Transfer batter into a tall glass for easy dipping. Dip each hot dog into the batter, coating evenly.
- Fry: Carefully place the battered hot dogs into the hot oil and fry for 3-4 minutes until golden brown, turning occasionally for even cooking.
- Drain & Serve: Remove from oil and place on a paper towel-lined plate. Serve warm with ketchup and mustard.
Notes
- For extra crispiness, double-dip the hot dogs in batter before frying.
- If batter is too thick, add a splash of buttermilk to thin it out.
- Use turkey or veggie hot dogs for a different twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizers
- Method: Frying
- Cuisine: American