Name: Air Fryer Corn Dogs
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 count beef hot dogs; 8 count wooden skewers; 3/4 cup yellow cornmeal; 3/4 cup all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 2/3 cup whole milk; 1 large eggs; 1 tbsp unsalted butter; 10 sprays cooking spray; 4 tbsp ketchup; 4 tbsp yellow mustard

← Recipes · Kid Friendly · Air Fryer Corn Dogs

520 cal17g protein46g carbs29g fat1150mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut30 min active

Everyday 25nothing beyond the everyday cabinet

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Air Fryer Corn Dogs

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Kid Friendly35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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beef hot dogs8 count

wooden skewers6 to 8 inch, or sturdy craft sticks8 count

yellow cornmeal3/4 cups

all-purpose flourplus extra for dusting the hot dogs3/4 cups

granulated sugar2 tbsp

baking powder2 tsp

salt1/2 tsp

whole milk2/3 cups

eggs1 large

unsalted buttermelted and slightly cooled1 tbsp

cooking spray10 sprays

ketchupfor serving4 tbsp

yellow mustardfor serving4 tbsp

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Line a rimmed baking sheet with parchment paper. Pat the hot dogs very dry with paper towels, then push a skewer into one end of each, about two-thirds of the way through. Dry hot dogs are what let the batter cling.

2Whisk the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a small bowl, whisk the milk, egg and melted butter, then pour it into the dry ingredients and stir just until no dry streaks remain. The batter should be thick, like soft pancake batter. If it runs off a spoon, stir in a tablespoon of flour.

3Scrape the batter into a tall glass, filling it nearly to the top so you can dunk a whole hot dog. Spread a spoonful of flour on a plate and roll each hot dog in it, then tap off the extra.

4Dunk one hot dog straight down into the glass, twist as you lift it out so the batter coats evenly, and let the excess drip off for a second. Lay it on the parchment-lined sheet. Repeat with the rest.

5Slide the sheet into the freezer for 15 minutes so the batter firms up. Meanwhile, heat the air fryer to 370°F for 3 minutes.

6Spray the air fryer basket well with cooking spray. Lift the chilled corn dogs onto the basket in a single layer with a little space between them, working in two batches if your basket is small. Lightly spray the tops.

7Air fry for 6 minutes, carefully turn each corn dog over, spray any pale spots, and cook 4 to 6 minutes more, until deep golden and the batter is set all the way through.

8Rest the corn dogs for 2 minutes, since the centers are very hot. Serve with ketchup and mustard for dipping.