California Corn Dogs

READY IN: 15mins
Recipe by Diana Adcock

My kids loved these-I used the pot method, not the deep fryer and they came out great! This recipe originated from Todd Wilbur, however I have adjusted the flour-I like a bit more corn meal flavor.

Top Review by Cook_for_4

This is a great recipe! It wasn't hard at all to make and I already had all the ingredients in the pantry. I didn't have any sticks, so I just dropped the corndogs into the oil and let it cook for a few minutes and they were done. The only thing is I wish the batter coated a little thicker. But overall they were great! Thanks for posting.

Ingredients Nutrition


  1. Preheat oil to 375 degrees (use a deep fryer OR deep pot).
  2. Combine flour, corn meal, sugar, salt and baking soda in a large bowl.
  3. Combine the milk and egg yolks and add to dry ingredients.
  4. Mix on high until batter is smooth.
  5. Pat dry the hot dogs and stick the thin end of a chopstick half way into the hot dog.
  6. Repeat with the remaining 9.
  7. When oil has reached 375 dip the dogs, one at a time into the batter, turning slowly to get a nice even coat.
  8. Hold the hot dog up by the stick and let some batter drip off.
  9. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly.
  10. If using a pot cook 3 or 4 dogs at a time, turning with forks to evenly brown-around 5 minutes.
  11. If using a deep fryer use the lid to weigh down the dogs.
  12. Drain on paper towels or a rack.
  13. Repeat with remaining dogs.

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