Hand Dipped Corn Dogs from Little Red Wagon

My husband LOVES corn dogs. We tracked down some from the Little Red Wagon like a blood hound. Perfectly warm and crispy. Making fresh corn dogs always seemed like a big challenge to me. With my increasing confidence in my Dutch oven turned deep fryer and the sinking likelihood that we will make it back to the parks this year I figured I’d go for it! 

The most important dipping tools are sticks for your hot dogs and a tall glass. Fill with batter, dip/swirl, and fry! In the end it was really easy but you have to be careful when laying them in the oil to release them away from you to prevent splashing of the oil. 

If you’re like me it’s hard to keep fresh ingredients around that you don’t use very often. So this time I tried powdered buttermilk. I added the powder with the dry ingredients and used the coordinating amount of water mixed with butter/egg. It tasted perfect and I don’t think you’d know it was powdered. My hubby wanted a little more punch in the breading, though. The trick is finding the salt balance in the batter since the hot dog is high in sodium. I will continue to experiment with the salt but I started with 1/2 a tsp for this recipe; I wouldn’t go above 2 tsp. 

If you don’t have any tall glasses to use for easy dipping, cut hog dogs in half for mini corn dogs on a stick! Toppings include ketchup, mustard, and honey mustard!

Hand Dipped Corn Dogs

Yield 10


  • 1 quart vegetable or corn oil for frying
  • 1 cup corn meal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 2 tablespoons butter, melted
  • 10 hot dogs
  • 10 craft sticks, thin


  1. In a large pot, heat vegetable oil to 350-360 degrees Fahrenheit. 
  2. Prep hot dogs by drying them with paper towel. Insert craft stick into hot dog until 1.5 inches remains. Set aside.
  3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl whisk together the egg, buttermilk, and melted butter. Mix wet into dry and whisk until smooth.
  4. Transfer batter to a tall drinking glass. Dip each hot dog into batter and swirl until completely covered. Try to avoid air bubbles. After dipping, put immediately into the hot oil to fry laying into oil, slowly away from you to prevent splashing. 
  5. Fry each dog until golden brown, about 3-4 minutes using tongs to slowly rotate in the oil for even cooking. Put on paper towel to drain. Enjoy!


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