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

← Back to 30-Minute Dinners · Kid Friendly · Air Fryer Corn Dogs

560 cal17g protein52g carbs30g fat1300mg 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

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Air Fryer Corn Dogs

Nº 161 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Kid Friendly30 minBeginner friendly

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

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

beef hot dogs8 count

wooden skewers6 to 8 inch, or sturdy craft sticks8 count

corn muffin mix8.5 oz1 box

eggs1 large

whole milk1/4 cups

all-purpose flourplus extra for dusting the hot dogs2 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.

2Stir the corn muffin mix, egg, milk and 2 tablespoons flour together in a bowl until just combined. The batter should be thick, so add another spoonful of flour if it seems loose.

3Scrape the batter into a tall glass, filling it nearly to the top. Roll each hot dog in a little flour and tap off the extra.

4Dunk each hot dog straight down into the glass, twist as you lift it out, let the extra drip off, and lay it on the parchment-lined sheet.

5Freeze the sheet for 15 minutes to set the batter. While it chills, heat the air fryer to 370°F.

6Spray the basket well with cooking spray, then arrange the corn dogs in a single layer with a little space between them, in two batches if needed. Lightly spray the tops.

7Air fry for 6 minutes, carefully turn each one over, and cook 4 to 6 minutes more, until deep golden and set through.

8Rest for 2 minutes, since the centers are very hot, and serve with ketchup and mustard.