These Eggless Corndogs are a classic fairs treat that is easy to make at home. They’re crispy outside and puffy inside, with the perfect hint of sweetness. Plus, they taste way better because they are homemade! The recipe includes step-by-step photos and lots of tips.
Looking for a meal option that is fun, easy, and a definite crowd-pleaser? Eggless Corndogs are a great solution! My kids LOVE these.
Corndogs are a classic state fair treat that is easy to make at home without eggs. Plus, they taste way better because they are homemade!
Eggless Corndogs are a fun meal option that is a definite family favorite at my house. We love the combination of the sweet and savory flavors that mix perfectly in corndogs.
Eggless Corndogs Recipe Highlights
- Eggless Corndogs are quick and simple to throw together!
- They’re crispy outside and puffy inside, with the perfect hint of sweetness.
- The cornbread batter takes less than five minutes to mix up.
- All that’s left after that is dipping the hot dogs and frying them for a few minutes until they are golden. Easy peasy!
Ingredients Notes & Substitutions
Eggless Corndogs are simple and don’t use a ton of ingredients, but they still taste incredible! Here’s a quick list of what you’ll need to get started (for a full list of ingredients, scroll down to the full recipe!):
- Oil: Light tasting oil of your preference, such as vegetable or canola Oil. You will need it for Frying and for the batter.
- Hot Dogs: You can use your favorite brand of hot dogs for this recipe.
- Long Wooden Skewers: You can find wooden skewers or popsicle sticks, or craft sticks in the craft section at major stores like Walmart or Target. They can also often be found in grocery stores near the section where they sell toothpicks and straws. Or online at Amazon.
- Fine Yellow Cornmeal: Yellow cornmeal is dried and finally ground yellow corn. If fine yellow cornmeal is not available in your country, you can use polenta, but the texture of the batter will be more gritty since polenta is much more coarsely ground.
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Sugar: Regular white granulated sugar, also known as caster sugar.
- Baking Powder: Make sure it’s not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Evaporated Milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].
How To Make Corndogs Without Eggs Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Get Your Oil Ready for Frying
Fill a Dutch Oven with enough oil to cover the corndogs and heat the oil to a consistent 350º F (180º C).
2 – Prepare the Hot Dogs
Pat the hot dogs dry with paper towels and then shove the skewer up the center. Be sure the whole hotdog and skewer will fit in the bottom of your Dutch Oven to fry!
3 – Make the Batter
Whisk dry ingredients. Then add wet ingredients; mix until well combined.
4 – Dip the Hot Dogs
Pour your batter into a tall glass then dip your prepared hot dogs into the batter and coat them well.
5 – Fry
Fry your battered hot dogs in the Dutch Oven for a few minutes, until they are golden brown. Serve immediately!
QUICK TIPS
You can use your favorite brand of hot dogs for this recipe.
Make sure your hot dogs are completely dry before you dip them in batter, overwise the batter will slide off.
Use a thermometer when frying to make sure that your oil is at the right temperature. If your oil is too hot, the corn dogs can burn. If the oil is too cold, the breading will absorb the oil and be heavy.
After dipping the hot dog into the batter and ready to fry, hold the corn dog, partially submerged, at an angle in the hot oil for 5 seconds to let it seal and prevent them from sticking to the bottom of the pot. When you see that the batter is turning opaque, then carefully drop it into the oil.
The wooden sticks can be fried, so you can carefully lower the corn dogs into the oil, with the stick and all.
If you feel that your batter is too thick, you can add another tablespoon or two of buttermilk to thin it out.
Frequently Asked Questions
Yes, you can! And nobody will notice the difference. The key is to use the correct proportions of dry and wet ingredients, plus leaveners.
Unfonatelly, you can’t! For this recipe to work correctly, it needs to be a finely ground cornmeal.
Yes, just make your own buttermilk substitute. Check out my post about Easy Homemade Buttermilk Substitute [Video]
I haven’t tried this recipe without evaporated milk so I can’t say for sure. Making your own evaporated milk at home is super easy. Check out my post about How to Make Evaporated Milk.
No, I don’t recommend it. As soon as the batter is mixed together baking powder is activated so if they are not fried right away, they will not puff properly.
You can find wooden skewers or popsicle sticks, or craft sticks in the craft section at major stores like Walmart or Target. They can also often be found in grocery stores near the section where they sell toothpicks and straws. Or online at Amazon.
Storing And Reheating Instructions
Store your eggless corndogs in an airtight bag or container after letting them cool completely. They will keep fine in the refrigerator for three to four days.
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Freeze your eggless corndogs after they cool completely by wrapping them well with plastic wrap and popping them in the freezer. Frozen corndogs will keep for up to two months.
Reheat your eggless corndogs in the oven on a baking sheet at 400º F (200º C) for about 13-15 minutes if they are frozen, or 10 minutes if they’ve been thawed. They should crisp up a little.
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Easy Eggless Corndogs
Ingredients
- Vegetable or canola oil for frying (see notes)
- 6 hot dogs
- 6 long wooden skewers
- 3/4 cup (135 g) fine yellow cornmeal
- 3/4 cup (105 g) all-purpose flour
- 2 tablespoons (24 g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup (60 ml) evaporated milk
- 1/2 cup (120 ml) buttermilk
- 2 tablespoons (30 ml) vegetable or canola oil
Instructions
- Fill a large, heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 350º F (180º C) NOTE: I highly recommend using a deep-fry thermometer.
- Pat the hot dogs dry with paper towels. Insert the sticks through each hot dog lengthwise, leaving enough of the stick showing to create a handle. NOTE: Make sure the hot dog and stick will fit into the pot; the corndog needs to be completely submerged in the oil.
- Whisk together dry ingredients, cornmeal, flour, sugar, baking powder, and salt.
- Add wet ingredients, evaporated milk, buttermilk, and oil. Whisk until well combined.
- Pour batter into a tall drinking glass for easy dipping.
- Dip each corndog, one at the time, straight down into the batter, and give it a little twirl to fully coat the hot dogs. Let excess drip off. After dipping, carefully hold the corn dog, partially submerged, at an angle in the hot oil for 5-7 seconds to let it seal, then drop it into the oil (this keeps them from sticking to the bottom of the pot).
- Fry each dog until golden brown, about 3-4 minutes per corndog. Remove from the oil and transfer to a paper-towel-lined plate, turning to blot oil. Working in batches of 2 – 3, repeat with remaining hot dogs and batter.
- Serve immediately with ketchup and yellow mustard, if desired.
- You can use your favorite brand of hot dogs for this recipe. I cut mine in half to make smaller corndogs.
- Make sure your hot dogs are completely dry before you dip them in batter; overwise, the batter will slide off.
- The amount of oil needed to fry the corndogs will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot.
- Use a thermometer when frying to make sure that your oil is at the right temperature. If your oil is too hot, the corn dogs can burn. If the oil is too cold, the breading will absorb the oil and be heavy.
- After dipping the hot dog into the batter and ready to fry, hold the corn dog, partially submerged, at an angle in the hot oil for 5 seconds to let it seal and prevent them from sticking to the bottom of the pot. When you see that the batter is turning opaque, then carefully drop it into the oil.
- The wooden stick and lollipop sticks can be fried, so you can carefully lower the corn dogs into the oil, stick, and all.
- If you feel that your batter is too thick, you can add another tablespoon or two of buttermilk to thin it out.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in April 2021, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
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