Disneyland is amazing and one of the favorite parts about Disneyland is enjoying one of Disneyland’s hand-dipped corn dogs. You can make your own delicious corndogs at home with a pretty simple method. Start off by pouring some oil in a heavy skillet until the bottom of the pan is covered with about an inch of the oil. Get the oil in the pan to heat to 350 degrees Celcius and while the il is heating up, go ahead and make the corn dog batter. Add one cup of cornmeal in a bowl and stir in one cup of all-purpose flour then mix that together. Add in two tablespoons of sugar, two tablespoons of baking powder and a half a teaspoon of salt.
Make sure that is all mixed together and you are going to whisk in one egg, two tablespoons of vegetable oil and a one-third cup of buttermilk. Whisk everything together until smooth then go ahead and set that aside for a second. To work on the hotdogs, you are going to need some popsicle sticks, you can find them at a craft store or any like an all-purpose store. Just take your stick and skewer it into the hotdog, press it on in there and make sure you leave some of the skewers out for a handle. Keep doing that with all your hotdogs. Once they are all skewered, go ahead and dip them into the batter and fry them. Dipping your hotdogs into the batter helps if you spread a little bit of it on and cover the whole hotdog and then place it directly into the hot oil. Once its golden brown on one side, gently flip it over so the other side can cook.
The hotdogs take only about three to four minutes to cook completely. Once it’s completely golden brown, remove it from the oil and let it drain on a paper towel-lined plate. Serve the corn dogs with a little mustard and have a great replica of the Disneyland corn dogs.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk, plus up to 1-3 tbsp more for consistency
- 1 egg
- 2 tablespoon honey
- 2-quart vegetable oil, divided
- 10 hot dogs
- 10 wooden sticks
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add buttermilk, egg, honey, and 2 tablespoons of vegetable oil to a bowl.
- Whisk until thoroughly combined with the dry ingredients. Set bowl aside and let the batter rest 10 minutes.
- While the batter rests, heat the remaining vegetable oil in a wide, deep skillet up to 350 degrees F.
- Thread hot dogs on to wooden popsicle sticks, leaving enough room to hold the bottom of the sticks while also securely keeping the hot dog in place.
- Give the corn dog batter a stir. The batter should be able to thickly coat a spoon while also be fluid enough to slowly drip off.
- If the batter is too thick, add 1 tablespoon of buttermilk and stir, then do another drip test.
- You can add up to 3 tablespoons of buttermilk to help even out the consistency.
- Pour corn dog batter into a tall drinking glass, filling to about 3/4 full.
- Dip a threaded hot dog into the batter, gently twisting to coat the hot dog up to the stick.
- Slowly pull the hot dog out of the batter, shaking off any excess.
- Holding the coated hot dog by the stick, gently drop it into the oil, letting go before the oil touches your fingers.
- Cook corn dog for 3-5 minutes, using tongs to turn the corn dog as needed. Use tongs to transfer corn dogs to a paper towel-lined plate.
- Repeat this step until all corn dogs are cooked. To speed things along, fry corn dogs in batches.
- Serve corn dogs immediately with condiments of your choice.