Hot dog on a stick is a classic American fair and carnival food: a whole hot dog skewered on a wooden stick, dipped in a savory cornmeal batter, and deep-fried until golden and crisp. This version delivers that iconic crunchy exterior with a juicy, tender center, and it’s surprisingly easy to make at home. The batter is thick enough to cling to the dog without sliding off, and the stick makes it perfect for dipping and eating on the go.
Ingredients
- 6 hot dogs (about 1.5 lb / 680 g total)
- 6 wooden sticks (10–12 inches / 25–30 cm long)
- 1 cup (125 g) all-purpose flour
- 1 cup (150 g) yellow cornmeal
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) smoked paprika (optional)
- 1 large egg (50 g), beaten
- 1 cup (240 ml) buttermilk (or whole milk mixed with 1 teaspoon lemon juice)
- 2 tablespoons (30 g) unsalted butter, melted
- Vegetable oil, for deep-frying (about 4 cups / 960 ml)
- Yellow mustard, ketchup, or your favorite dipping sauces, for serving
Instructions
- Pat the hot dogs dry with paper towels. Insert a wooden stick lengthwise into each hot dog, pushing it about three-quarters of the way through, leaving enough stick to hold. Set aside on a plate.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and smoked paprika (if using).
- In a separate bowl, whisk the beaten egg, buttermilk, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick, like a pancake batter but slightly thicker. Do not overmix; a few lumps are fine. Let the batter rest for 5 minutes while the oil heats.
- Pour about 4 inches (10 cm) of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C). If you don’t have a thermometer, drop a small spoonful of batter into the oil; it should sizzle and float to the surface within 30 seconds.
- While the oil heats, set up a wire rack over a baking sheet lined with paper towels.
- Dip one hot dog into the batter, turning to coat evenly. Let any excess batter drip off for a few seconds. Carefully lower the hot dog into the hot oil, holding the stick. Fry 2–3 at a time, depending on the size of your pot, to avoid crowding.
- Fry for 3–4 minutes, turning occasionally with tongs, until the batter is deep golden brown and the hot dog is heated through. The internal temperature of the hot dog should reach 165°F (74°C) as a safe minimum (USDA FSIS). Use a food thermometer inserted through the batter into the center of the hot dog to check.
- Remove the fried hot dog with tongs and place on the prepared rack to drain. Repeat with the remaining hot dogs, allowing the oil to return to 350°F (175°C) between batches.
- Serve immediately while hot and crispy.
Tips
- Batter consistency: If the batter is too runny, it will slide off the hot dog. Add an extra tablespoon of flour if needed. If it’s too thick, add a splash of buttermilk. The batter should coat the back of a spoon thickly.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If the oil is too hot, the outside will brown before the hot dog heats through; if too cool, the batter will absorb oil and become greasy. Use a thermometer for best results.
- Sticks: Soak wooden sticks in water for 30 minutes before using to prevent them from burning or charring during frying. This is optional but helps, especially if you fry for longer.
- No thermometer? If you don’t have a deep-fry thermometer, use a candy thermometer or test with a wooden spoon: dip the handle into the oil; if bubbles form immediately around it, the oil is ready.
Serving Suggestions
Serve hot dog on a stick with classic condiments like yellow mustard, ketchup, and relish. For a fun twist, offer a side of honey mustard, barbecue sauce, or spicy sriracha mayo. Pair with coleslaw, potato salad, or a simple green salad to round out the meal. These are also great for parties or game-day spreads—just set out a platter of fried dogs with a variety of dipping sauces.
Variations
- Cheese-stuffed: Slice the hot dog lengthwise and insert a strip of cheddar or pepper jack cheese before skewering. Seal the edges and proceed with the recipe.
- Spicy: Add 1–2 teaspoons of cayenne pepper or chopped pickled jalapeños to the batter for a kick.
- Corn dog muffins: Instead of frying, pour the batter into a greased muffin tin, insert a hot dog piece, and bake at 400°F (200°C) for 15–18 minutes until golden.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly crumblier but still delicious.
- Vegan: Use vegan hot dogs and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk with a teaspoon of vinegar instead of buttermilk.
Storage and Reheating
Leftover hot dog on a stick can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for 8–10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the batter soggy. For longer storage, freeze the fried dogs on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes.
Frequently Asked Questions
Why did my batter slide off the hot dog?
This usually happens when the batter is too thin or the hot dog is too wet. Pat the hot dogs dry thoroughly before dipping, and ensure the batter is thick enough to coat the back of a spoon. If it’s too runny, add more flour.
Can I use a different type of sausage?
Yes, you can use any fully cooked sausage, such as smoked sausage, bratwurst, or even vegetarian hot dogs. Just make sure they are fully cooked before frying, and adjust frying time if they are thicker.
What oil is best for deep-frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils can handle the high heat without burning.
Can I bake these instead of frying?
Yes, you can bake them at 425°F (220°C) for 12–15 minutes, turning halfway, until golden. They won’t be as crispy as fried, but they are a healthier alternative.
How do I know when the oil is the right temperature?
Use a deep-fry thermometer for accuracy. If you don’t have one, drop a small piece of batter into the oil; it should sizzle and float to the surface within 30 seconds. If it browns immediately, the oil is too hot.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and keep it refrigerated. Stir gently before using. The baking powder may lose some lift, so add 1/2 teaspoon extra if it seems flat.
Related
- Yogurt Covered Strawberries: Easy 2-Ingredient Recipe
- Yogurt with Strawberries: Easy 5-Minute Breakfast
- Zatarain’s Cayenne Pepper: How to Cook With It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).