Ingredients
Equipment
Method
- Prepare the Batter: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and milk (or water). Slowly combine the wet and dry ingredients to form a thick batter. If the batter is too thick, add a little more milk to thin it out.
- Coat the Hot Dogs: Insert wooden skewers or sticks into the hot dogs. Pour the batter into a tall glass or cup for easy dipping. Dip each hot dog into the batter, ensuring it’s evenly coated, then let the excess batter drip off.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes.
- Cook the Corn Dogs: Lightly spray or brush the air fryer basket with oil. Place the battered corn dogs into the basket, making sure they aren't touching each other. Air fry at 375°F for 8-10 minutes, flipping halfway through, until golden and crispy.
- Serve: Remove the corn dogs from the air fryer, let them cool slightly, and serve with your favorite dipping sauces such as mustard, ketchup, or ranch.

Notes
Make it cheesy: Add a slice of cheese inside each hot dog before dipping it in the batter for a cheesy surprise!
Spice it up: Add chili powder or cayenne pepper to the batter for a spicy twist.
Mini corn dogs: Use smaller cocktail hot dogs for bite-sized treats.
Storage: Store leftover corn dogs in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for a few minutes to restore crispiness.


