20 Aug 2015

Homemade Corn Dogs - Fraternity Favorite

Homemade Corn Dogs - Fraternity Favorite

Categories: Recipes, Menu Ideas


Missed out on your state or county fair this summer and craving a hot and crispy corn dog? Americans are expected to consume 7 million (yes, million!) hot dogs between Memorial Day and Labor Day, with corn dogs being the favorite among young adults.  This fun, healthy, delicious treat is an American classic and sure to please students, house moms, pledges, and is a great item to put out during Rush.  What fraternity or sorority gets to experience homemade corndogs!!!

It comes as no surprise then, the homemade versions that our Chefs can whip together are a fun menu item that fraternities and sororities nationwide have come to love. Our Chefs are serving these up with all the favorite toppings including a few unique homemade dipping sauces, such as spicy fresh green onion, blueberry honey-mustard, or maple Sriracha BBQ.

Here’s a recipe so you can recreate this summer staple at home. Best served with an ice-cold lemon shake up!  Invite a lot of friends because this recipe will serve a lot!

Don’t have a deep fryer? No problem! 

Use a large stockpot and a high temp thermometer on your range. Be sure to keep a close eye on the temperature, as it

should not be allowed to reach 400 degrees.

Homemade Corn Dogs

For Batter:

3 cup Fine Yellow Cornmeal

3 cup All Purpose Flour

3/4 cup Sugar

2 heaping tablespoon Baking


3 teaspoon Salt

3 teaspoon Black Pepper

2 teaspoon minced Scallion

6 count Egg, beaten

3 cup Milk

50 count Jumbo Kosher Hot Dogs


Frying Oil

Assorted Condiments

1. Whisk together all batter ingredients and let stand 20-30 minutes.

2. Spear each dog with skewer leaving a length for a handle. Heat oil to 350o.

3. Dip individual hot dogs into batter and let excess batter drip off. Fry dogs in oil until crisp and brown on the exterior. Keep warm in oven until the entire batch is finished.

This will provide a treat for about 50 people.  Curb your intake accordingly.  

By College Chefs' Chef Scott Bachman

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