Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

State Fair Corn Dogs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

Classic State Fair Corn Dogs are a nostalgic treat featuring juicy hot dogs coated in a sweet and crispy cornmeal batter, then deep-fried to golden perfection. Perfect for parties or a fun snack, these corn dogs capture the authentic flavor of a beloved fairground favorite.

  • Total Time: 20 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • flour for dusting (about 1/4 cup)

Wet Ingredients

  • 1 large egg
  • 1 cup milk

Other Ingredients

  • 1 quart oil for frying (vegetable or canola oil recommended)
  • 16 ounce package hot dogs (about 8-10 hot dogs)
  • Wooden skewers for dipping and frying

Instructions

  1. Prepare the Batter: In a medium bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients thoroughly, then stir in the large egg and milk until the batter is smooth and well combined.
  2. Heat the Oil: Preheat the oil in a deep fryer or large heavy-bottomed saucepan to 375°F (190°C). Using a thermometer is recommended to maintain the proper frying temperature for crispiness without greasiness.
  3. Prepare the Hot Dogs: Insert wooden skewers into one end of each hot dog firmly, leaving enough of the skewer as a handle. Lightly coat each hot dog by rolling it in flour (about 1/4 cup) in a shallow dish or a zip-top bag, shaking off any excess flour to help the batter adhere better.
  4. Batter Dipping: Pour the prepared cornmeal batter into a tall glass or deep container. Dip each floured hot dog into the batter, turning to coat evenly and letting the excess drip off before frying.
  5. Deep Fry: Carefully place 2-3 battered hot dogs into the hot oil, frying until they turn a light golden brown, about 3 minutes. You may need to turn them once to ensure even browning. Avoid overcrowding the fryer to maintain oil temperature.
  6. Drain and Serve: Remove corn dogs from the oil with a slotted spoon or tongs and drain on paper towels to remove excess oil. Serve hot with classic condiments like ketchup and mustard or your preferred dipping sauces for a delicious treat.

Notes

  • Keep the oil temperature steady at 375°F to prevent soggy or greasy corn dogs.
  • Using wooden skewers ensures easy handling and eating of these treats.
  • For extra flavor, try adding a pinch of cayenne pepper or smoked paprika to the batter.
  • Leftover corn dogs can be reheated in the oven for a few minutes to restore crispiness.
  • Be cautious while frying and never leave hot oil unattended.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/state-fair-corn-dogs-recipe/