Make Homemade Corn Dogs for the Best Baseball-Watching Season Ever
A Snack-on-a-Stick Recipe From Cook’s Country
Why This Recipe Works: To re-create this crowd favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.
MAKES 8 CORN DOGS
Ingredients are linked to our official taste tests and favorite products.
1 1/2 cups yellow cornmeal 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1 3/4 cups buttermilk 4 large eggs, lightly beaten 8 hot dogs 3 quarts peanut or vegetable oil
1. Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.
2. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batter and hot dogs. Serve.
Related: 5 Buttermilk Questions You Were Too Embarrassed to Ask

Make Homemade Corn Dogs for the Best Baseball-Watching Season Ever

A Snack-on-a-Stick Recipe From Cook’s Country

Why This Recipe Works: To re-create this crowd favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.

MAKES 8 CORN DOGS

Ingredients are linked to our official taste tests and favorite products.

1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 3/4 cups buttermilk
4 large eggs, lightly beaten
hot dogs
3 quarts peanut or vegetable oil

1. Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.

2. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batter and hot dogs. Serve.

Related: 5 Buttermilk Questions You Were Too Embarrassed to Ask

DIY Kettle Chips
Whether thick cut, crinkle, plain, or flavored, potato chips are one of America’s most beloved snack foods. Our favorite is the small-batch, kettle-style chip. These chips have good potato flavor and a crisp, light texture. Though seemingly simple, perfecting a homemade version proved to be a challenge. Frying at too low a temperature made them soggy and greasy, but if we increased the heat, they burned. Targeting the potatoes’ starch as the source of our troubles, we finally landed on a method of rinsing, parboiling, then frying. It was a bit of work, but the reward of fresh, golden homemade potato chips was well worth it. —America’s Test Kitchen
Find this recipe and 100+ more like it in our DIY Cookbook
Makes about 6 cups
Make today, enjoy immediately
1 pound medium Yukon Gold potatoes, sliced 1/16 inch thick on mandoline 2 quarts vegetable oil Fine sea salt
1. Line rimmed baking sheet with clean dish towel. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels; set both sheets aside. Place potato slices in large bowl and cover with cold water. Gently swirl potatoes to release starch. Drain potatoes and return to bowl. Repeat rinsing step until water no longer turns cloudy, about 5 rinses.
2. Bring 2 quarts water to boil in large saucepan over high heat. Add potatoes, return to gentle boil, and cook until just beginning to soften, 2 to 3 minutes. Drain potatoes well, then spread out over dish towel–lined sheet and thoroughly pat dry.
3. Meanwhile, heat oil in Dutch oven over medium-high heat to 325 degrees. Carefully place one-quarter of potato slices in oil. Fry, stirring frequently with wire skimmer or slotted spoon, until oil stops bubbling and chips turn golden and crisp, 3 to 4 minutes. Adjust burner, if necessary, to maintain oil temperature around 325 degrees. As soon as chips finish frying (some chips may cook slightly faster than others), transfer to prepared wire rack using wire skimmer or slotted spoon. Season with salt to taste.
4. Return oil to 325 degrees and repeat with remaining potato slices in 3 more batches. Let cool completely before serving. (Kettle chips are best enjoyed the day they are made.)

DIY Kettle Chips

Whether thick cut, crinkle, plain, or flavored, potato chips are one of America’s most beloved snack foods. Our favorite is the small-batch, kettle-style chip. These chips have good potato flavor and a crisp, light texture. Though seemingly simple, perfecting a homemade version proved to be a challenge. Frying at too low a temperature made them soggy and greasy, but if we increased the heat, they burned. Targeting the potatoes’ starch as the source of our troubles, we finally landed on a method of rinsing, parboiling, then frying. It was a bit of work, but the reward of fresh, golden homemade potato chips was well worth it. —America’s Test Kitchen

Find this recipe and 100+ more like it in our DIY Cookbook

Makes about 6 cups

Make today, enjoy immediately

1 pound medium Yukon Gold potatoes, sliced 1/16 inch thick on mandoline
2 quarts vegetable oil
Fine sea salt

1. Line rimmed baking sheet with clean dish towel. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels; set both sheets aside. Place potato slices in large bowl and cover with cold water. Gently swirl potatoes to release starch. Drain potatoes and return to bowl. Repeat rinsing step until water no longer turns cloudy, about 5 rinses.

2. Bring 2 quarts water to boil in large saucepan over high heat. Add potatoes, return to gentle boil, and cook until just beginning to soften, 2 to 3 minutes. Drain potatoes well, then spread out over dish towel–lined sheet and thoroughly pat dry.

3. Meanwhile, heat oil in Dutch oven over medium-high heat to 325 degrees. Carefully place one-quarter of potato slices in oil. Fry, stirring frequently with wire skimmer or slotted spoon, until oil stops bubbling and chips turn golden and crisp, 3 to 4 minutes. Adjust burner, if necessary, to maintain oil temperature around 325 degrees. As soon as chips finish frying (some chips may cook slightly faster than others), transfer to prepared wire rack using wire skimmer or slotted spoon. Season with salt to taste.

4. Return oil to 325 degrees and repeat with remaining potato slices in 3 more batches. Let cool completely before serving. (Kettle chips are best enjoyed the day they are made.)

DIY Graham Crackers

There are few things I consider myself good at doing, but among them is cooking. So when I was helping out my daughter’s class and saw her teacher lean over and say,“I know which snack you want, Lola!” as she gave her a pile of graham crackers from a cardboard box, I thought: (1) “Why does that woman know my daughter’s snack preferences better than me?” and (2) “I will make them better!” (I’m good at being competitive, too.) Graham crackers’ flavor traditionally comes from graham flour, yet the supermarket crackers contain mostly all-purpose. This added one more goal; I would bring the graham back to the cracker. —Sarah Wilson, America’s Test Kitchen

Find this recipe and 100+ more like it in our DIY Cookbook

Makes 48 crackers

Make today, enjoy immediately

1 1/2	cups (8 1/4 ounces) graham flour
3/4	cup (3 3/4 ounces) all-purpose flour 
1/2	cup (3 1/2 ounces) sugar
1	teaspoon baking powder
1	teaspoon baking soda
1/2	teaspoon salt
1/4	teaspoon ground cinnamon
8	tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
5	tablespoons water
2	tablespoons molasses
1	teaspoon vanilla extract

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Process graham flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon in food processor until combined, about 3 seconds. Add butter and process until mixture resembles coarse cornmeal, about 15 seconds. Add water, molasses, and vanilla and process until dough comes together, about 20 seconds.

2. Divide dough into quarters. Working with 1 piece of dough at a time (keep remaining pieces covered with plastic wrap), roll dough out between 2 pieces of parchment paper into 11 by 8-inch rectangle, 1/8 inch thick. Remove top piece of parchment and trim dough into tidy 10 by 7 1/2-inch rectangle with knife, and then score rectangle of dough into twelve 2 1/2-inch squares. Prick each square several times with fork.

3. Slide 2 pieces of rolled-out and scored dough, still on parchment, onto separate baking sheets. Bake crackers until golden brown and edges are firm, about 15 minutes, switching and rotating sheets halfway through baking. Slide baked crackers, still on parchment, onto wire rack and let cool completely. Repeat with remaining 2 pieces of rolled-out dough.

4. Transfer cooled crackers, still on parchment, to cutting board and carefully cut apart along scored lines. Graham crackers can be stored at room temperature in airtight container for up to 2 weeks.

To Make Cinnamon Graham Crackers: Increase amount of cinnamon in dough to 1/2 teaspoon. Toss 1/4 cup sugar with 1 teaspoon ground cinnamon, then sprinkle mixture over scored crackers just before baking.

DIY Graham Crackers

There are few things I consider myself good at doing, but among them is cooking. So when I was helping out my daughter’s class and saw her teacher lean over and say,“I know which snack you want, Lola!” as she gave her a pile of graham crackers from a cardboard box, I thought: (1) “Why does that woman know my daughter’s snack preferences better than me?” and (2) “I will make them better!” (I’m good at being competitive, too.) Graham crackers’ flavor traditionally comes from graham flour, yet the supermarket crackers contain mostly all-purpose. This added one more goal; I would bring the graham back to the cracker. —Sarah Wilson, America’s Test Kitchen

Find this recipe and 100+ more like it in our DIY Cookbook

Makes 48 crackers

Make today, enjoy immediately

1 1/2 cups (8 1/4 ounces) graham flour
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 cup (3 1/2 ounces) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
5 tablespoons water
2 tablespoons molasses
1 teaspoon vanilla extract

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Process graham flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon in food processor until combined, about 3 seconds. Add butter and process until mixture resembles coarse cornmeal, about 15 seconds. Add water, molasses, and vanilla and process until dough comes together, about 20 seconds.

2. Divide dough into quarters. Working with 1 piece of dough at a time (keep remaining pieces covered with plastic wrap), roll dough out between 2 pieces of parchment paper into 11 by 8-inch rectangle, 1/8 inch thick. Remove top piece of parchment and trim dough into tidy 10 by 7 1/2-inch rectangle with knife, and then score rectangle of dough into twelve 2 1/2-inch squares. Prick each square several times with fork.

3. Slide 2 pieces of rolled-out and scored dough, still on parchment, onto separate baking sheets. Bake crackers until golden brown and edges are firm, about 15 minutes, switching and rotating sheets halfway through baking. Slide baked crackers, still on parchment, onto wire rack and let cool completely. Repeat with remaining 2 pieces of rolled-out dough.

4. Transfer cooled crackers, still on parchment, to cutting board and carefully cut apart along scored lines. Graham crackers can be stored at room temperature in airtight container for up to 2 weeks.

To Make Cinnamon Graham Crackers: Increase amount of cinnamon in dough to 1/2 teaspoon. Toss 1/4 cup sugar with 1 teaspoon ground cinnamon, then sprinkle mixture over scored crackers just before baking.