Corn Dogs – Classic American Corn Dogs from the Air Fryer

Preparation

1. 01

   pat dry and skewer

   Pat the hot dogs dry with paper towels. Soak wooden skewers in water for 10 minutes, then insert one lengthwise through the center of each hot dog so that about 4 cm of handle protrudes from the top.

2. 02

   mix batter and let rest

   Combine the cornmeal, flour, baking powder, sugar, salt, and paprika in a bowl. Add the beaten egg and cold milk, and stir with a spoon until a thick, sticky batter forms (consistency like thick pancake batter – it should cling to the spoon). Let it rest for 5 minutes.

3. 03

   Preheat the air fryer

   Preheat the air fryer to 180 °C (about 3 minutes). Pour the batter into a tall, narrow container (such as a tall glass) so the hot dogs can be fully submerged.

4. 04

   coat and place in basket

   Dip each hot dog into the batter by the skewer, coat evenly, and let excess batter drip off briefly. Place the coated hot dogs in the air fryer basket with space between them (do not let them touch). Lightly spray the tops with oil.

5. 05

   cook and flip

   Cook at 180 °C for 7 minutes. Then carefully flip each corn dog, lightly spray with oil again, and cook for an additional 6–7 minutes, until the coating is evenly golden brown and crispy.

6. 06

   rest and serve

   Remove the corn dogs from the air fryer, let them rest for 2 minutes, and serve immediately.