Wednesday, July 31, 2013

Fair Style Corn Dogs

Fair Style Corn Dogs
(8 servings)


1 ½ cups Yellow Cornmeal
1/1/2 cups All-Purpose Flour, divided
1 tbsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Sugar
1 ½ tsp. Salt
½ tsp. Cayenne Pepper
1 ¾ cups Buttermilk
4 large Fresh Eggs, beaten
8 Hot Dogs (your choice)
8 wooded skewers
as needed Canola or Peanut Oil


Combine cornmeal, 1 cup of flour, baking powder, baking soda, salt and pepper together in a large bowl. whisk the buttermilk and eggs until well combined. Place remaining ½ cup of flour in a flat dish and dredge the hot dogs in it shaking off excess. Thread the hot dogs on the skewers and set aside. Heat oil to about 360 degrees in a fryer (if you have one) or a large dutch oven on the stove. You will need about 2 inches of oil to fry. Pour corn dog batter into a tall glass and submerge the hot dog into it holding the skewer coat completely. Lift and let excess drip off before placing into hot oil to fry. Repeat as needed but don't overfill the oil with corn dogs as they need some space. Fry for 4 to 6 minutes and then carefully remove and place on a wire rack sitting in a rimmed baking dish. Repeat until done making sure oil temperature stays above 350 degrees and then serve. Corn dogs can be placed in a 200 degree oven to keep warm as you continue to fry the rest of them.

Note: You can make mini corn dogs by cutting each hot dog into 4 equal pieces. You won't need skewers but use a skewer or toothpick to hold each piece as you dip into the batter. They could take a little less time cooking but not much.

Note: If you like your corn dogs a little spicy, try putting some diced fresh jalapeno peppers into the batter or the jarred pickled ones. The amount will vary with your heat tolerance.

Ideas for Future Efforts

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