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State Fair Corn Dog Recipe

American · Main course · 25 min total

A classic American fair food featuring a juicy hot dog coated in a sweet cornmeal batter and deep-fried to golden perfection. This recipe brings the carnival experience home.

Ingredients

• 6 beef hot dogs
• 6 wooden skewers or lollipop sticks
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup milk
• 1 quart vegetable oil, for frying

Instructions

1. Insert a wooden skewer into each hot dog, leaving about 2 inches exposed for a handle.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk egg, buttermilk, and milk until smooth. Pour wet ingredients into dry ingredients and stir until just combined. Batter should be thick but pourable; if too thick, add a splash more milk.
4. Heat oil in a deep pot or deep fryer to 350°F (175°C).
5. Pour batter into a tall glass or narrow jar (for easy dipping). Dip each hot dog into the batter, turning to coat evenly, and let excess drip off.
6. Carefully place battered hot dogs into hot oil, 2-3 at a time, without crowding. Fry for 3-4 minutes, turning occasionally, until golden brown.
7. Remove with tongs and drain on paper towels. Serve immediately with ketchup and mustard.

Tips

• For extra crispy corn dogs, let the battered hot dogs rest for 1-2 minutes before frying.
• If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
• Serve with ketchup, mustard, or your favorite dipping sauces.

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